Description
Beef tenderloin with mushroom sauce is an elegant and flavorful main dish featuring perfectly seared, juicy beef paired with a rich, creamy mushroom sauce. Ideal for special occasions or a refined dinner at home.
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
Instructions
- Let beef come to room temperature. Pat dry and season with salt, pepper, and optional herbs.
- Heat olive oil and butter in a skillet over medium-high heat. Sear beef on all sides, about 2–3 minutes per side.
- Transfer skillet to a 400°F (200°C) oven and roast until internal temp reaches 130°F (54°C) for medium-rare, about 15–20 minutes. Rest for 10 minutes.
- While beef rests, melt butter in the same skillet. Sauté shallots until soft.
- Add garlic and mushrooms. Cook until golden and tender, about 6–8 minutes.
- Deglaze with beef broth, scraping the bottom. Simmer to reduce slightly.
- Stir in cream, Dijon, Worcestershire, and simmer until sauce thickens. Season to taste.
- Slice beef and spoon mushroom sauce on top. Garnish with parsley and serve.
Notes
- Use a meat thermometer for perfect doneness.
- Deglaze with red wine or Marsala for deeper flavor.
- Mushroom sauce can be made ahead and reheated gently.
Nutrition
- Serving Size: 1 filet with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
