Description
This Beef Tenderloin with Mushroom Sauce recipe is a luxurious yet straightforward dish perfect for special occasions or an indulgent weeknight meal. The tender beef is seasoned with a fragrant rosemary, thyme, and garlic rub, then oven-roasted to juicy perfection. Complemented by a creamy mushroom sauce featuring baby bella mushrooms, onions, garlic, and a touch of Dijon mustard, this recipe combines rich flavors and elegant presentation in just 40 minutes.
Ingredients
Scale
Beef and Seasoning Rub
- 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)
- 8 cloves garlic (finely chopped, divided)
- 2 tablespoons fresh thyme (divided)
Mushroom Sauce
- 2 tablespoons unsalted butter
- 1 medium onion (finely chopped)
- 8 ounces baby bella mushrooms (thinly sliced)
- 1 tablespoon Dijon mustard
- 1 cup heavy cream (divided)
Instructions
- Preheat Oven: Preheat your oven to 500ºF to ensure it’s hot enough for roasting the beef tenderloin to a perfect crust.
- Prepare for Seasoning: Place the beef on a cookie sheet lined with a cooling rack to let air circulate around the roast as you prepare the rosemary and garlic rub.
- Make the Rub: Combine chopped rosemary, 1 tablespoon of thyme, 4 cloves of chopped garlic, 1 ½ teaspoons kosher salt, and 4 tablespoons of olive oil in a small bowl. Whisk thoroughly until evenly mixed.
- Season Beef: Pat the beef tenderloin dry with paper towels to help the rub adhere. Rub the seasoning mixture all over the beef evenly.
- Roast Beef: Bake the beef in the preheated oven for 22-30 minutes to achieve medium-rare doneness (internal temperature of 130ËšF to 140ËšF). Use a meat thermometer to check periodically. Remove from the oven when 5-10 degrees below desired temperature; the roast will continue to cook while resting. Transfer to a cutting board, loosely tent with foil, and rest for 15 minutes before slicing.
- Sauté Vegetables: While the beef roasts, heat a medium pan over medium-high heat. Add butter and 1 tablespoon olive oil, then sauté the finely chopped onions for about 5 minutes until translucent. Add the sliced mushrooms and sauté for another 5 minutes.
- Add Flavorings: Stir in 1 teaspoon salt, the remaining 4 cloves chopped garlic, and the remaining 1 tablespoon thyme. Cook for an additional 1 minute to release flavors.
- Create Sauce: Lower the heat to low. Add ½ cup heavy cream and Dijon mustard to the mushroom mixture, stirring to combine. Then add the remaining ½ cup heavy cream, stirring well. Let the sauce simmer gently for 2-3 minutes until it thickens slightly.
- Serve: Spoon the mushroom sauce onto the bottom of a serving platter, place the sliced beef tenderloin on top, and garnish with fresh thyme or parsley. Serve alongside your favorite sides and enjoy with a glass of Cabernet Sauvignon.
Notes
- Allowing the beef to come to room temperature before roasting ensures even cooking.
- Use a meat thermometer for precise doneness; medium-rare is 130ºF to 140ºF.
- Resting the beef after roasting lets the juices redistribute, making the meat tender and juicy.
- The cooling rack helps air circulate around the beef, promoting an even crust.
- This mushroom sauce pairs excellently with creamy mashed potatoes or roasted vegetables.
- For a dairy-free option, substitute heavy cream with coconut cream, but this will alter the sauce’s flavor profile.
