Description

This Beef Tenderloin with Mushroom Sauce recipe features a tender, perfectly roasted beef tenderloin coated with a flavorful rosemary garlic rub and topped with a rich, creamy mushroom sauce. The beef is oven-roasted to a juicy medium-rare and paired with a luxurious sauce made from sautéed baby bella mushrooms, onions, fresh herbs, and Dijon mustard, finished with heavy cream for added richness.

Ingredients

Scale

For the Beef Tenderloin

2 pounds beef tenderloin, trimmed and tied (at room temperature for 1 to 2 hours)
5 tablespoons olive oil, divided
2 tablespoons fresh rosemary, chopped
2 ½ teaspoons kosher salt, divided

For the Mushroom Sauce

2 tablespoons unsalted butter
1 medium onion, finely chopped
8 ounces baby bella mushrooms, thinly sliced
8 cloves garlic, finely chopped, divided
2 tablespoons fresh thyme, divided
1 tablespoon Dijon mustard
1 cup heavy cream, divided

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Instructions

Preheat the Oven: Preheat your oven to 500ºF to prepare for roasting the beef tenderloin.
Prepare the Beef: Place the beef tenderloin on a cookie sheet atop a cooling rack to allow air circulation beneath the beef for even roasting. Pat the beef dry before applying the rub.
Make the Rub: In a small bowl, whisk together chopped rosemary, 1 tablespoon fresh thyme, 4 cloves of chopped garlic, 1 ½ teaspoons kosher salt, and 4 tablespoons of olive oil.
Apply the Rub: Generously rub the mixture all over the beef tenderloin ensuring an even coating.
Roast the Beef: Place the beef in the oven and bake for 22 to 30 minutes for medium-rare doneness (130ºF to 140ºF), or until your desired internal temperature is reached. Use a meat thermometer to check doneness, removing the beef 5 to 10 degrees before it hits the target temperature as it will continue to cook while resting. Transfer the roast to a cutting board, loosely tent with foil, and rest for 15 minutes before slicing.
Prepare the Mushroom Sauce: While the beef roasts, heat a medium pan over medium-high heat and add butter and 1 tablespoon olive oil. Sauté the finely chopped onions for 5 minutes until translucent, then add the sliced mushrooms and cook for another 5 minutes.
Finish the Sauce: Add 1 teaspoon salt, the remaining 4 cloves garlic, and 1 tablespoon fresh thyme to the pan; cook for 1 minute. Lower the heat to low and stir in ½ cup heavy cream and Dijon mustard until combined. Add the remaining heavy cream, stirring well, and cook for an additional 2 to 3 minutes until the sauce thickens.
Serve: Spread the mushroom sauce on the bottom of the serving platter, layer the sliced beef tenderloin on top, and garnish with fresh thyme or parsley. Serve alongside your favorite side dishes and enjoy with a glass of Cabernet Sauvignon.

Notes

Allow the beef to rest at room temperature for 1 to 2 hours before cooking to ensure even roasting.
Use a meat thermometer to ensure perfect doneness and avoid overcooking the beef.
The resting period is crucial as it allows the juices to redistribute, keeping the beef moist.
If preferred, substitute baby bella mushrooms with cremini or white button mushrooms.
This dish pairs exceptionally well with mashed potatoes or roasted vegetables.
For a lower fat version, you can reduce the heavy cream or substitute with half-and-half, but the sauce will be less rich.