Beef Tenderloin with Creamy Mushroom Sauce (Printable)

Tender beef tenderloin seared and roasted, topped with a rich mushroom cream sauce

# What You’ll Need:

→ Beef

01 - 1.5 lb beef tenderloin, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp fresh thyme leaves

→ Mushroom Sauce

06 - 2 tbsp unsalted butter
07 - 2 shallots, finely chopped
08 - 10 oz cremini or button mushrooms, sliced
09 - 2 garlic cloves, minced
10 - ½ cup dry white wine
11 - 1 cup heavy cream
12 - 1 tsp Dijon mustard
13 - 1 tsp fresh lemon juice
14 - Salt and pepper, to taste
15 - 2 tbsp fresh parsley, chopped

# How To Make It:

01 - Preheat oven to 425°F.
02 - Pat the beef tenderloin dry with paper towels. Rub with olive oil, salt, pepper, and thyme.
03 - Heat a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides for 2-3 minutes per side until deeply browned.
04 - Transfer skillet to the oven and roast for 15-20 minutes, or until internal temperature reaches 130°F for medium-rare. Adjust time for preferred doneness.
05 - Remove from oven, cover loosely with foil, and let rest for 10 minutes before slicing.
06 - In a large skillet, melt butter over medium heat. Add shallots and cook for 2 minutes until softened.
07 - Add mushrooms and sauté for 5-7 minutes until golden and their moisture evaporates. Stir in garlic and cook for 1 minute.
08 - Pour in wine, scraping up browned bits from the pan. Simmer until reduced by half, about 3 minutes.
09 - Stir in heavy cream, Dijon mustard, and lemon juice. Simmer gently for 3-5 minutes until thickened. Season with salt and pepper.
10 - Slice the rested tenderloin and serve topped with the creamy mushroom sauce. Garnish with fresh parsley.

# Expert Tips:

01 -
  • The tenderloin practically melts on your tongue, no steak knife required
  • That mushroom sauce is the kind of rich and velvety goodness youll want to drink by the spoonful
  • It looks incredibly impressive but comes together in under an hour
  • Leftovers (if there are any) make the most luxurious sandwiches the next day
02 -
  • An instant-read thermometer is non negotiable here, overcooked tenderloin is a tragedy
  • Letting the meat rest is what keeps it juicy, cutting into it immediately will send all those precious juices running onto your cutting board
  • The sauce continues thickening off the heat, so pull it slightly earlier than you think
03 -
  • Taking the meat out of the fridge 30 minutes before cooking helps it cook more evenly
  • If you want to add extra luxury, a splash of cognac in the sauce with the wine is absolute perfection

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