Beef Tenderloin with Creamy Mushroom Sauce

Serves: 4 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

Ingredients

For the Beef Tenderloin

• 1½ lb (700 g) beef tenderloin, trimmed

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 3 garlic cloves, smashed

• 3 sprigs fresh thyme

• 1 tsp kosher salt

• 1 tsp freshly ground black pepper

• ½ tsp smoked paprika

For the Creamy Mushroom Sauce

• 12 oz (340 g) cremini or button mushrooms, sliced

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 2 shallots, finely diced

• 2 garlic cloves, minced

• ½ cup (120 ml) dry white wine (or beef broth)

• 1 cup (240 ml) beef broth

• 1 cup (240 ml) heavy cream

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• ½ tsp fresh thyme leaves

• Salt and freshly ground black pepper, to taste

For Garnish

• Fresh parsley, chopped

• Fresh thyme leaves

• Fresh cracked black pepper

Instructions

Step 1 – Prepare the Beef

1. Remove the beef tenderloin from the refrigerator 30 minutes before cooking.

2. Pat dry thoroughly with paper towels.

3. Season all sides with salt, black pepper, and smoked paprika.

Step 2 – Sear the Beef

1. Heat olive oil in a large oven-safe skillet over medium-high heat.

2. Sear the beef on all sides for 2–3 minutes per side until a deep golden crust forms.

3. Add butter, smashed garlic, and thyme.

4. Baste the beef continuously with the melted butter for 1–2 minutes.

Step 3 – Roast

1. Preheat the oven to 400°F (200°C).

2. Transfer the skillet to the oven.

3. Roast until the desired internal temperature is reached:

   • 125°F (52°C) – Rare

   • 130–135°F (54–57°C) – Medium-Rare

   • 140°F (60°C) – Medium

4. Remove from the oven and let the meat rest for 10–15 minutes before slicing.

Step 4 – Make the Mushroom Sauce

1. In the same skillet, remove excess fat, leaving about 1 tablespoon.

2. Add butter and olive oil.

3. Sauté the mushrooms over medium-high heat for 6–8 minutes until browned.

4. Add the shallots and garlic, cooking for 2 minutes until fragrant.

5. Pour in the white wine (or beef broth) and scrape up the browned bits from the pan.

6. Simmer until reduced by half.

7. Stir in the beef broth and cook for 3 minutes.

8. Add the heavy cream, Dijon mustard, Worcestershire sauce, and thyme.

9. Simmer gently for 5–7 minutes, stirring occasionally, until the sauce thickens.

10. Season with salt and freshly ground black pepper.

Step 5 – Slice and Plate

1. Slice the rested beef tenderloin into ½-inch (1.25 cm) thick medallions.

2. Spoon the creamy mushroom sauce onto a warm serving platter.

3. Arrange the sliced beef over the sauce.

4. Spoon additional mushrooms around the beef.

5. Garnish with chopped parsley, fresh thyme, and cracked black pepper.

Chef's Tips

• Use a meat thermometer for perfectly cooked beef every time.

• Let the beef rest before slicing to retain its juices.

• Brown the mushrooms thoroughly before adding the liquid for a deeper, richer flavor.

• For an extra luxurious sauce, stir in 1 tablespoon of cold butter just before serving.

• Fresh thyme complements both the beef and the mushrooms beautifully.

Estimated Nutrition (Per Serving)

• Calories: ~650 kcal

• Protein: 46 g

• Fat: 45 g

• Carbohydrates: 10 g

• Fiber: 1 g

• Sugar: 4 g

• Sodium: 560 mg

Serving Suggestion

This Beef Tenderloin with Creamy Mushroom Sauce is an elegant, restaurant-quality main course perfect for holidays, date nights, or special occasions. Tender, perfectly roasted beef is paired with a rich mushroom cream sauce infused with garlic, shallots, thyme, and Dijon mustard for exceptional depth of flavor. Serve with creamy mashed potatoes, buttered asparagus, roasted Brussels sprouts, or garlic green beans, and pair with a full-bodied Cabernet Sauvignon, Merlot, or Pinot Noir for a truly memorable dining experience.