Melt-In-Your-Mouth Beef Tenderloin with Creamy Mushroom Sauce (Printable Version)
Perfectly seared beef tenderloin with a rich, velvety mushroom cream sauce that delivers restaurant-quality elegance right at your table.
# What You Need:
→ Beef Preparation
01 - 1.5 lb beef tenderloin, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 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 - 1/2 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. Pat beef dry with paper towels, then rub thoroughly with olive oil, kosher salt, black pepper, and fresh thyme leaves.
02 - Heat large oven-safe skillet over medium-high heat. Sear tenderloin on all sides for 2-3 minutes per side until deeply browned and caramelized.
03 - Transfer skillet to oven and roast for 15-20 minutes until internal temperature reaches 130°F for medium-rare. Remove and loosely tent with foil; rest 10 minutes.
04 - In medium skillet, melt butter over medium heat. Add shallots and cook 2 minutes until softened. Add mushrooms and sauté 5-7 minutes until golden and moisture evaporates. Stir in garlic 1 minute.
05 - Pour in white wine, scraping up browned bits from pan bottom. Simmer until reduced by half, approximately 3 minutes.
06 - Stir in heavy cream, Dijon mustard, and lemon juice. Simmer gently 3-5 minutes until thickened. Season with salt and pepper to taste.
07 - Slice rested beef tenderloin and arrange on plates. Spoon creamy mushroom sauce over slices and garnish with chopped fresh parsley.
# Expert Advice:
01 -
- The mushroom sauce transforms an already incredible cut of beef into something restaurant worthy and unforgettable
- Despite looking impressive, the hands on time is surprisingly manageable for a dinner party main course
02 -
- An instant read thermometer is absolutely essential here, because guessing doneness on an expensive cut of beef is a gamble you do not want to take
- The sauce will continue thickening as it sits off the heat, so pull it a tiny bit earlier than you think is necessary
03 -
- If you want to elevate the sauce even further, add a tablespoon of cognac when deglazing the pan for restaurant level depth
- The beef can be seasoned up to 24 hours in advance, wrapped tightly, and kept in the refrigerator for even more developed flavor