Name: Beef Tenderloin with Mushroom Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 whole beef tenderloin or 4–6 individual filets; 2 tbsp olive oil; 2 tsp salt; 1 tsp black pepper; 2 sprigs fresh rosemary or thyme (optional); 2 tbsp butter (for searing); 8 oz mushrooms (cremini, button, or mixed), sliced; 2 shallots or 1/2 small onion, finely chopped; 2 cloves garlic, minced; 2 tbsp butter (for sauce); 1/2 cup beef broth; 1/2 cup heavy cream; 1 tsp Dijon mustard (optional); 1 tsp Worcestershire sauce (optional); Salt and pepper to taste; Fresh parsley for garnish

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Beef tenderloin with mushroom sauce is one of those special occasion meals I love to make when I want something elegant, rich, and unforgettable. The beef is incredibly tender and juicy, and the creamy mushroom sauce adds deep flavor and a luxurious finish. Whether I’m hosting a holiday dinner or treating myself to something elevated at home, this dish always delivers.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between simplicity and decadence. The beef tenderloin cooks quickly and stays tender, while the mushroom sauce brings savory, earthy notes that make the whole plate feel restaurant-worthy. It’s a beautiful main course that pairs effortlessly with mashed potatoes, roasted vegetables, or a crisp salad. Beef Tenderloin with Mushroom Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the beef tenderloin:

Beef tenderloin (whole or individual filets)
Olive oil
Salt
Black pepper
Fresh rosemary or thyme (optional)
Butter (for searing)

For the mushroom sauce:

Mushrooms (cremini, button, or mixed, sliced)
Shallots or onion (finely chopped)
Garlic (minced)
Butter
Beef broth
Heavy cream
Dijon mustard (optional)
Worcestershire sauce (optional)
Fresh parsley (for garnish)
Salt and pepper to taste

Directions

For the beef tenderloin:

I let the beef come to room temperature for even cooking, then pat it dry and season it generously with salt, pepper, and fresh herbs if using.
I heat olive oil and butter in a skillet over medium-high heat and sear the beef on all sides until browned, about 2–3 minutes per side.
I transfer the skillet to a 400°F (200°C) oven (or transfer to a baking dish) and roast until the internal temperature reaches 130°F (54°C) for medium-rare—about 15–20 minutes, depending on thickness.
I let the beef rest for 10 minutes before slicing.

For the mushroom sauce:

While the beef is resting, I melt butter in the same skillet and sauté the shallots until soft.
I add the garlic and mushrooms and cook until they’re golden brown and tender, about 6–8 minutes.
I deglaze the pan with beef broth, scraping up the browned bits, and simmer for a few minutes to reduce.
I stir in the cream, Dijon mustard (if using), and Worcestershire sauce, and let it simmer until thickened.
I season with salt and pepper, then finish with fresh parsley before spooning it over the sliced beef.

Servings and timing

This recipe serves 4–6 people. It takes me about 15–20 minutes to prep and another 25–30 minutes to cook and rest the beef, so I usually have it ready in under an hour.

Variations

Sometimes I add a splash of red wine or Marsala to the mushroom sauce for deeper flavor. If I want a lighter version, I use half-and-half instead of heavy cream. For a bolder twist, I’ll add a touch of blue cheese to the sauce or top the beef with a horseradish cream instead.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the beef slices gently in a low oven or in a skillet with a bit of broth to keep it moist. I reheat the mushroom sauce separately over low heat, stirring frequently. I avoid microwaving the beef to keep it from drying out. Beef Tenderloin with Mushroom Sauce

FAQs

Can I use another cut of beef?

Yes, I can use filet mignon, sirloin roast, or even ribeye steaks if I want something more budget-friendly but still tender.

Can I make the mushroom sauce ahead of time?

Definitely. I make it up to a day in advance and reheat it gently before serving. I may need to thin it with a splash of cream or broth.

What mushrooms work best?

I like using cremini or baby bella mushrooms, but white button, shiitake, or a blend of wild mushrooms work beautifully too.

How do I know when the beef is done?

I use a meat thermometer—130°F (54°C) for medium-rare, 140°F (60°C) for medium. Resting is key to keep it juicy.

What sides go well with this dish?

I usually serve it with mashed potatoes, roasted root vegetables, green beans, or a simple arugula salad for balance.

Conclusion

Beef tenderloin with mushroom sauce is one of those timeless dishes I turn to when I want something comforting, elegant, and packed with flavor. The tender beef and savory sauce come together beautifully, creating a meal that feels both luxurious and satisfying. Whether I’m serving it for a special celebration or just a cozy dinner, it never fails to impress.