Description
This elegant Beef Tenderloin with Mushroom Sauce recipe delivers a perfectly roasted beef tenderloin enriched with a creamy, flavorful mushroom sauce. The beef is seasoned with rosemary, garlic, and thyme for an aromatic crust, then roasted to medium-rare perfection before being paired with a luscious sauce featuring baby bella mushrooms, onions, Dijon mustard, and heavy cream. Ideal for special dinners, this dish pairs wonderfully with your favorite sides and a glass of Cabernet Sauvignon.
Ingredients
Scale
Beef Tenderloin
- 2 pounds beef tenderloin (trimmed and tied, at room temperature for 1 to 2 hours)
- 5 tablespoons olive oil (divided)
- 2 tablespoons rosemary (chopped)
- 2 ½ teaspoons kosher salt (divided)
- 2 tablespoons unsalted butter
- 2 tablespoons fresh thyme (divided)
- 8 cloves garlic (finely chopped, divided)
Mushroom Sauce
- 1 medium onion (finely chopped)
- 8 ounces baby bella mushrooms (thinly sliced)
- 1 tablespoon Dijon mustard
- 1 cup heavy cream (divided)
Instructions
- Preheat Oven: Preheat your oven to 500ºF to prepare for roasting the beef tenderloin at a high temperature, which will help develop a flavorful crust.
- Prepare Beef: Place the beef on a cookie sheet on top of a cooling rack to allow even air circulation while you prepare the herb rub.
- Make Herb Rub: In a small bowl, whisk together chopped rosemary, 1 tablespoon fresh thyme, 4 cloves of chopped garlic, 1 ½ teaspoons kosher salt, and 4 tablespoons of olive oil to create a flavorful rub for the beef.
- Apply Rub and Roast: Pat the beef dry with paper towels, then thoroughly rub the herb mixture all over the beef tenderloin. Place it in the preheated oven and roast for 22 to 30 minutes, or until the internal temperature reaches 130˚F to 140˚F for medium-rare. Remember to remove the beef 5-10 degrees before it reaches your target temperature because it will continue to cook while resting.
- Rest Beef: Transfer the roast to a cutting board, loosely tent with foil, and let it rest for 15 minutes to allow juices to redistribute and ensure a tender, juicy result. Then slice as desired.
- Cook Mushrooms and Onions: While the beef roasts, heat a medium pan over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons unsalted butter. Add the finely chopped onion and sauté for about 5 minutes until translucent. Add sliced baby bella mushrooms and continue to sauté for another 5 minutes until softened. Season with 1 teaspoon salt, remaining garlic, and thyme, cooking for an additional minute to release aromas.
- Finish Mushroom Sauce: Reduce heat to low and stir in ½ cup of the heavy cream and Dijon mustard, mixing well. Then add the remaining ½ cup heavy cream, stirring to combine, and cook for 2 to 3 minutes until the sauce thickens to a creamy consistency.
- Serve: Spread the mushroom sauce evenly on the bottom of your serving platter, arrange sliced beef tenderloin on top, and garnish with fresh thyme or parsley. Serve immediately with your favorite side dishes and a glass of Cabernet Sauvignon for a perfect pairing.
Notes
- Letting the beef sit at room temperature before cooking ensures even cooking throughout the roast.
- Use a meat thermometer to accurately gauge doneness and prevent overcooking.
- Resting the beef after roasting allows the juices to redistribute, resulting in a juicier, more tender roast.
- For best flavor, use fresh herbs and quality Dijon mustard.
- This recipe pairs beautifully with roasted vegetables, mashed potatoes, or a fresh green salad.
