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
Units
Scale
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.
