Description
This elegant Beef Tenderloin with Mushroom Sauce recipe features a perfectly roasted beef tenderloin seasoned with rosemary and thyme, served with a rich and creamy mushroom sauce. It’s a sophisticated dish ideal for special occasions, offering tender, juicy beef paired with a flavorful, velvety sauce made from baby bella mushrooms, garlic, and Dijon mustard.
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 to ensure a beautifully seared crust.
- Prepare Beef: Place the beef tenderloin on a cookie sheet set over a cooling rack and pat it dry thoroughly to help the rub adhere and promote a good sear during roasting.
- Make the Herb Rub: In a small bowl, whisk together chopped rosemary, 1 tablespoon thyme, 4 cloves chopped garlic, 1 ½ teaspoons kosher salt, and 4 tablespoons olive oil to create a flavorful herb rub for the beef.
- Apply Rub: Rub the prepared herb mixture all over the beef tenderloin, coating it evenly to infuse with flavor and help form a crust during baking.
- Roast Beef: Roast the beef in the preheated oven for 22-30 minutes until it reaches an internal temperature of 130˚F to 140˚F for medium-rare doneness. Remove the beef 5-10 degrees before your target temperature as 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, ensuring a tender and juicy bite. Then slice as desired.
- Cook Onions and Mushrooms: While the beef roasts, heat a medium pan over medium-high heat and add butter and 1 tablespoon olive oil. Sauté finely chopped onions for 5 minutes until translucent, then add sliced baby bella mushrooms and cook for 5 minutes until softened.
- Add Flavorings: Stir in 1 teaspoon salt, remaining 4 cloves garlic, and 1 tablespoon fresh thyme. Cook for an additional minute to release fragrant aromas.
- Make Cream Sauce: Lower the heat to low, add ½ cup heavy cream and Dijon mustard, stirring to combine. Then add the remaining ½ cup heavy cream and continue stirring. Let the sauce cook for 2-3 minutes to thicken smoothly.
- Serve: Spoon the creamy mushroom sauce onto the bottom of your serving platter, add the sliced beef tenderloin on top, and sprinkle with fresh thyme or parsley. Serve warm with your favorite sides and a glass of Cabernet Sauvignon for a complete meal.
Notes
- For best results, bring beef to room temperature before roasting to ensure even cooking.
- Use a meat thermometer to accurately check the internal temperature of the beef for desired doneness.
- Resting the beef after roasting is crucial for juicy slices.
- You can substitute baby bella mushrooms with cremini or button mushrooms if preferred.
- This dish pairs beautifully with roasted vegetables, mashed potatoes, or a fresh green salad.
- Leftover mushroom sauce can be refrigerated for up to 2 days and gently reheated.
