Name: Beef Tenderloin in Mushroom Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2.5 to 3 lb center-cut beef tenderloin roast, tied; Kosher salt; Black pepper; 1 tablespoon cooking fat (e.g., tallow or avocado oil); 2 tablespoons unsalted butter; 8 ounces baby bella mushrooms; 2 cloves garlic, smashed; 1/2 yellow onion, sliced; 2 sprigs fresh rosemary; 10 sprigs fresh thyme; 1 1/2 cups quality beef stock

Why You’ll Love This Recipe

Elegant and impressive: Perfect for holidays, dinner parties, or a romantic evening at home.
Tender and juicy: Beef tenderloin is one of the most tender cuts of beef, ensuring every bite is melt-in-your-mouth.
Rich and flavorful sauce: The creamy mushroom sauce adds a luxurious depth of flavor to the beef.
Customizable: Easily adaptable based on your preferences or dietary needs.
Make-ahead friendly: You can prepare components ahead of time, making it perfect for stress-free entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2.5 to 3 lb center-cut beef tenderloin roast, tied
Kosher salt
Black pepper
1 tablespoon cooking fat (e.g., tallow or avocado oil)
2 tablespoons unsalted butter
8 ounces baby bella mushrooms
2 cloves garlic, smashed
1/2 yellow onion, sliced
2 sprigs fresh rosemary
10 sprigs fresh thyme
1 1/2 cups quality beef stock

Directions

Preheat the oven to 400°F (200°C).
Season the beef tenderloin generously with kosher salt and black pepper.
Heat a large skillet over medium-high heat and add your cooking fat.
Sear the beef tenderloin on all sides until deeply browned, about 5 minutes total.
Transfer the seared beef to a sheet pan and roast in the oven for 20-25 minutes, or until the internal temperature reaches 120°F (49°C) for rare, or adjust according to your desired doneness.
While the beef is roasting, melt the butter in the same skillet over medium heat.
Add the mushrooms and a pinch of salt, cooking for about 10 minutes until the moisture has evaporated.
Add the garlic, onion, rosemary, thyme, and beef stock to the skillet.
Bring the mixture to a boil and let it cook for 8-10 minutes until the liquid reduces by half.
Remove the herbs, onion, and garlic from the sauce.
Once the beef is done, let it rest for 10 minutes before slicing.
Serve the sliced beef tenderloin with the mushroom sauce spooned over the top.

Servings and Timing

Servings: 6 to 8
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Variations

Add wine: For added depth, incorporate 1/2 cup of red wine into the sauce.
Use different mushrooms: Try shiitake, cremini, or a mix of mushrooms for different textures and flavors.
Herb substitutions: If you don’t have rosemary or thyme, use sage or tarragon for a different flavor.
Creamy sauce: Add 1/3 cup of heavy cream to the sauce for a richer, creamier texture.
Spicy kick: A pinch of red pepper flakes can add a nice heat to the sauce.

Storage/Reheating

Storage: Store any leftover beef and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat the beef and sauce in a skillet over low heat until warmed through. For best results, slice the beef after reheating.
Freezing: You can freeze the beef and sauce separately for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

What cut of beef is best for this recipe?

A center-cut beef tenderloin roast is the ideal cut due to its tenderness and even cooking.

Can I prepare the mushroom sauce in advance?

Yes, the sauce can be made a day ahead and gently reheated before serving.

How do I know when the beef is cooked to my liking?

Use a meat thermometer to ensure perfect doneness. For rare, aim for 120°F (49°C), for medium-rare 130°F (54°C), and medium 140°F (60°C).

What sides pair well with this dish?

Mashed potatoes, roasted vegetables, or a crisp green salad all complement this rich dish beautifully.

Can I use dried herbs instead of fresh?

Yes, but use about one-third the amount of dried herbs compared to fresh.

Is it necessary to tie the beef tenderloin?

Tying the tenderloin helps ensure even cooking and helps maintain its shape.

Can I substitute the beef stock?

You can substitute chicken or vegetable stock, though beef stock provides a deeper flavor.

How long should the beef rest before slicing?

Allow the beef to rest for 10 minutes after roasting to ensure it retains its juices.

Can I make this recipe dairy-free?

Use dairy-free butter and omit or substitute the cream in the sauce for a dairy-free version.

What wine pairs well with this dish?

A full-bodied red wine, such as Cabernet Sauvignon or Merlot, pairs wonderfully with the beef and mushroom sauce.

Conclusion

Beef Tenderloin in Mushroom Sauce is a sophisticated and flavorful dish that’s sure to impress. With its tender beef and creamy, rich mushroom sauce, it’s perfect for a special dinner or any time you want to treat yourself or your guests to something truly extraordinary. This recipe is simple enough to make but elegant enough for any occasion, making it a go-to for memorable meals.