I absolutely love this Beef Tenderloin with Mushroom Sauce Recipe because it’s the perfect blend of tender, juicy beef and rich, savory mushroom sauce that feels fancy but is actually super approachable. Whether you’re cooking for a special occasion or just craving a cozy, elevated weeknight dinner, this recipe never disappoints. The first time I tried making beef tenderloin, I used a similar mushroom sauce and was blown away by how the flavors complemented each other so beautifully.
You’ll find that this recipe is straightforward yet delivers restaurant-quality results, especially if you follow the tips I’ve picked up along the way. Roasting the tenderloin just right, letting it rest properly, and making that silky mushroom sauce are the keys to success here. Trust me, once you nail this Beef Tenderloin with Mushroom Sauce Recipe, it’s going to become your go-to when you want to impress without stress.
Why You’ll Love This Recipe
- Tender & Juicy Beef: The roasting technique ensures your tenderloin is perfectly cooked every time.
- Rich Mushroom Sauce: Creamy, flavorful, and made with fresh mushrooms and herbs that elevate the dish.
- Easy To Follow: Step-by-step guidance so you won’t feel overwhelmed making a fancy roast at home.
- Great For Any Occasion: Whether it’s a holiday, dinner party, or date night, this recipe shines every time.
Ingredients You’ll Need
These ingredients balance each other perfectly to highlight the beef’s natural flavor while adding an irresistible, creamy mushroom sauce. I always try to pick fresh herbs and good-quality mushrooms to make the sauce pop.
- Beef Tenderloin: Look for a fresh, center-cut tenderloin about 2 pounds for even roasting.
- Garlic: Fresh minced garlic adds that lovely aromatic punch.
- Fresh Thyme: Adds a fragrant herbaceous note that pairs beautifully with beef and mushrooms.
- Extra Light Olive Oil: Use this for both seasoning the meat and sautéing because its subtle flavor won’t overpower the dish.
- Yellow Onion: Finely chopped to cook down and add sweetness to the mushroom sauce.
- Baby Bella Mushrooms: Thickly sliced for that meaty texture and earthy flavor.
- Unsalted Butter: For richness in the mushroom sauce and helping everything meld together.
- Dry Red Wine: Pinot Noir or Merlot works beautifully to deglaze the pan and add depth.
- Beef Broth: Makes the sauce savory and hearty.
- Heavy Whipping Cream: For that silky finish on the mushroom sauce.
- Salt and Black Pepper: Freshly ground pepper and fine sea salt bring all the flavors into harmony.
Variations
I love experimenting with this Beef Tenderloin with Mushroom Sauce Recipe. You can easily change up the herbs, spices, or swap out the cream for a lighter option if you prefer. Don’t be afraid to make it your own!
- Herb Variation: I sometimes swap fresh thyme for rosemary or tarragon for a different aroma, which my family surprisingly loved.
- Make it Dairy-Free: Use coconut cream or cashew cream instead of heavy cream for a dairy-free friendly version that’s just as creamy.
- Mushroom Mix: Try a combo of shiitake, cremini, and portobello mushrooms for more complex flavors and textures.
- Wine Substitute: If you don’t want to use alcohol, try balsamic vinegar with a splash of beef broth as a substitute—it still adds great depth!
How to Make Beef Tenderloin with Mushroom Sauce Recipe
Step 1: Prepare and Season the Beef Tenderloin
Start by letting your beef tenderloin sit at room temperature for about 1 to 2 hours—this helps it cook more evenly. Pat it dry with paper towels, then tie it with kitchen string so it keeps its shape during roasting. Mix together minced garlic, fresh thyme, salt, and pepper, then rub this seasoning all over the meat. Drizzle with olive oil too, making sure to coat every inch—this helps create that beautiful crust we’re after.
Step 2: Roast the Tenderloin
Preheat your oven to 500°F and position the rack in the center. Place the roast in an oven-safe skillet or pan, and insert an oven-safe thermometer into the thickest part of the tenderloin. Roast for 28-30 minutes if you’re aiming for medium doneness (135°F to 140°F internal temp). Here’s the trick: pull the meat out 5 to 10 degrees before your target temperature because it’ll keep cooking as it rests. Tent with foil and let it rest for 15-20 minutes—this step is essential for juicy, tender beef.
Step 3: Make the Mushroom Sauce
While the beef rests, heat butter and olive oil in a large skillet over medium-high heat. Add in your sliced mushrooms and onions, sautéing for 5 to 7 minutes until the onions soften and mushrooms get a nice golden color. Add garlic, thyme, salt, and pepper and cook for another minute until fragrant. Transfer this mixture to a bowl, then pour red wine into the skillet to deglaze, scraping up any browned bits—this is where the magic flavor happens! Cook the wine down for about 2 minutes, then add beef broth and boil until the sauce reduces by half.
Lastly, stir in heavy cream, add the mushrooms back in, and bring to a boil again. Reduce the heat and let it simmer until the sauce thickens to your liking, usually 2-3 minutes. Taste and adjust seasoning with salt and pepper—this sauce is the perfect accompaniment to your tenderloin.
Pro Tips for Making Beef Tenderloin with Mushroom Sauce Recipe
- Room Temperature Beef: Let the beef sit out before roasting to ensure even cooking and a nice crust.
- Use an Instant-Read Thermometer: It takes the guesswork out of doneness — aim for 130°F for medium-rare before resting.
- Don’t Skip the Rest: Resting lets the juices redistribute, keeping your beef moist and tender.
- Deglaze the Pan Well: Scraping up those browned bits after sautéing mushrooms adds incredible depth to the sauce.
How to Serve Beef Tenderloin with Mushroom Sauce Recipe
Garnishes
I like to finish this dish with a sprinkle of fresh thyme leaves or chopped parsley for a burst of color and fresh herbal notes. Sometimes a little drizzle of truffle oil over the mushroom sauce takes it next-level luxurious—if you’re in the mood to spoil yourself!
Side Dishes
My go-to sides are garlic mashed potatoes or creamy polenta because they soak up that mushroom sauce so well. You can also serve it alongside roasted asparagus or green beans for a simple, fresh contrast to the rich beef.
Creative Ways to Present
For special occasions, I like to slice the tenderloin into medallions and fan them out on warm plates, spooning generous amounts of mushroom sauce over each slice. Adding a small bouquet of microgreens or edible flowers around the edge makes it feel really festive and special.
Make Ahead and Storage
Storing Leftovers
I store leftover beef and mushroom sauce together in an airtight container in the fridge, and it keeps nicely for 3-4 days. I find slicing the beef before storing makes reheating easier and helps preserve tenderness.
Freezing
If you want to freeze leftovers, separate the beef and sauce. Freeze the mushroom sauce in a sealed container or freezer bag, and wrap the beef tightly in plastic wrap followed by foil. Both freeze well for up to 2 months.
Reheating
To reheat, gently warm the mushroom sauce in a saucepan over medium-low heat while you warm the sliced beef separately in a skillet or microwave. This keeps the beef from drying out and the sauce from breaking. Adding a splash of beef broth to the sauce while warming helps keep it silky.
FAQs
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What is the best temperature for roasting beef tenderloin?
The best approach is to roast at a high temperature like 500°F for a shorter period to get a nice crust while keeping the inside tender. Using a meat thermometer, pull the beef out at about 130°F if you want medium-rare; it will rise to 135-140°F while resting.
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Can I make the mushroom sauce ahead of time?
Yes! You can prepare the mushroom sauce a day in advance and gently reheat it when ready to serve. Just add a splash of broth or cream if it thickens too much in the fridge.
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What should I serve with beef tenderloin and mushroom sauce?
Classic sides like garlic mashed potatoes, roasted vegetables, or creamy polenta complement the rich beef and mushroom sauce wonderfully. A crisp green salad can also add a nice fresh balance.
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How do I tie a beef tenderloin?
Use kitchen twine to tie the tenderloin at 1-2 inch intervals. This helps the meat hold its shape for even cooking and a uniform appearance. If you haven’t tied meat before, just wrap the twine around and tie snug but not too tight.
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Can I use other mushrooms besides baby Bella?
Absolutely! Cremini, shiitake, or portobello work great too. Mixing different varieties can enhance the flavor and texture of the mushroom sauce.
Final Thoughts
This Beef Tenderloin with Mushroom Sauce Recipe holds a special place in my kitchen rotation because it’s both elegant and comforting. I love how it brings people together around the table, no matter the occasion. You’ll enjoy making it too, especially with the straightforward steps and tips I’ve shared here. Go ahead and give it a try—you’ll be proud of the result, and your family or guests will be asking for it again and again!
Print
Beef Tenderloin with Mushroom Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This elegant Beef Tenderloin with Mushroom Sauce recipe features a perfectly roasted beef tenderloin seasoned with fresh thyme, garlic, salt, and pepper, complemented by a rich mushroom sauce made with baby Bella mushrooms, red wine, and cream. Ideal for special occasions, this dish offers a juicy, tender main course with a flavorful, creamy mushroom sauce made from scratch.
Ingredients
Beef Tenderloin Roast:
- 2 lb beef tenderloin, trimmed and tied (at room temperature for 1 to 2 hours)
- 1 1/2 tsp fine sea salt
- 1 tsp freshly ground black pepper
- 2 garlic cloves, minced
- 1/2 Tbsp fresh thyme leaves, minced
- 2 Tbsp extra light olive oil
Mushroom Sauce:
- 2 Tbsp unsalted butter
- 1 Tbsp extra light olive oil
- 1/2 cup yellow onion, finely chopped
- 16 oz baby Bella mushrooms, thickly sliced
- 2 garlic cloves, minced
- 1/2 Tbsp fresh thyme leaves, minced (or 1/2 tsp dried thyme)
- 1/2 tsp salt, or to taste
- 1/2 tsp freshly ground black pepper
- 1/2 cup dry red wine (Pinot Noir, Merlot, or Cabernet Sauvignon)
- 1 cup beef broth
- 1/2 cup heavy whipping cream
Instructions
- Prepare the Tenderloin: Preheat the oven to 500˚F and place a rack in the center. Pat the beef tenderloin dry with paper towels and tie it securely with kitchen string to maintain its shape during roasting.
- Season the Roast: In a small bowl, mix the minced garlic, fresh thyme, salt, and black pepper. Rub this seasoning mixture all over the tenderloin. Drizzle the olive oil over the roast and rub it evenly to coat the surface.
- Roast the Beef: Place the tenderloin in an oven-safe roasting pan or skillet. Insert an oven-safe thermometer into the thickest part of the meat. Roast in the preheated oven for 28-30 minutes for medium doneness (135˚F to 140˚F), or until your desired temperature is almost reached. Remove the roast 5-10 degrees earlier than your target as it will continue to cook while resting.
- Rest the Meat: Transfer the roast to a cutting board and loosely tent it with foil. Let it rest for 15-20 minutes; this allows the juices to redistribute, ensuring tender, juicy slices.
- Cook the Mushroom Sauce: While the beef rests, heat a large heavy skillet over medium-high heat. Add butter and olive oil. Once melted, add the sliced mushrooms and chopped onion. Sauté for 5-7 minutes until onions are soft and mushrooms are browned.
- Add Aromatics to Sauce: Stir in the minced garlic, thyme, salt, and black pepper. Cook for 1 minute until fragrant, then transfer the mushroom mixture to a separate bowl temporarily.
- Deglaze the Pan: Pour in the red wine and scrape the bottom of the skillet to loosen any browned bits. Cook for about 2 minutes until most of the wine has evaporated.
- Reduce the Sauce: Add the beef broth and bring it to a boil. Let it boil until reduced by half, about 5-7 minutes.
- Finish the Sauce: Stir in the heavy cream and return the mushroom mixture back to the pan. Bring to a boil and then reduce heat to low, simmering for 2-3 minutes until the sauce thickens. Adjust seasoning to taste with salt and pepper.
- Serve: Slice the rested beef tenderloin and serve topped or accompanied by the creamy mushroom sauce.
Notes
- Allow the beef to come to room temperature before roasting for more even cooking.
- Use an instant-read or oven-safe thermometer to achieve the perfect doneness.
- Resting the meat after roasting is critical to maintain juices and tenderness.
- For a thicker sauce, simmer a little longer; for a thinner sauce, reduce simmering time.
- The choice of red wine (Pinot Noir, Merlot, Cabernet Sauvignon) impacts the flavor profile; select one you enjoy drinking.
- You can prepare the mushroom sauce ahead and gently reheat when ready to serve.
- Use kitchen string to tie the tenderloin for even roasting and improved presentation.
