If you crave a luxurious, unforgettable dinner that feels fancy yet surprisingly approachable, you are going to love this Beef Tenderloin with Mushroom Sauce Recipe. Imagine a perfectly seasoned, buttery beef tenderloin, seared to a gorgeous golden brown, paired with a velvety mushroom sauce bursting with depth from fresh thyme, wine, and cream. This dish transforms simple ingredients into an elegant symphony of flavor that will leave everyone craving seconds and asking for your secret. Whether it’s for a special occasion or an indulgent weeknight treat, this Beef Tenderloin with Mushroom Sauce Recipe is a true showstopper and comfort food rolled into one.
Ingredients You’ll Need
The magic of this Beef Tenderloin with Mushroom Sauce Recipe lies in using straightforward, quality ingredients that complement each other beautifully. Each component, from the fresh thyme to the choice of mushrooms, builds layers of aroma and texture that make the sauce rich and the beef perfectly tender.
- Beef tenderloin (2 lb, trimmed and tied): The star of the dish, tender and juicy when cooked right.
- Fine sea salt (1 1/2 tsp): Enhances the natural flavors of the beef.
- Freshly ground black pepper (1 tsp): Adds a subtle heat and depth of flavor.
- Garlic cloves (4, minced): Used in both the beef rub and sauce for aromatic warmth.
- Fresh thyme leaves (1 tbsp + 1/2 tbsp minced): Provides a woodsy, herbal note that ties beef and mushrooms together.
- Extra light olive oil (3 tbsp total): For searing the beef and sautéing the mushrooms to perfection.
- Unsalted butter (2 tbsp): Adds richness and helps achieve a beautiful crust on the tenderloin.
- Yellow onion (1/2 cup, finely chopped): Contributes natural sweetness and body to the sauce.
- Baby Bella mushrooms (16 oz, thickly sliced): The earthy star in the sauce, lending texture and flavor.
- Dry red wine (1/2 cup): Infuses the sauce with acidity and complexity.
- Beef broth (1 cup): Enhances the meaty character and balances the sauce.
- Heavy whipping cream (1/2 cup): Creates a silky finish and brings everything together beautifully.
How to Make Beef Tenderloin with Mushroom Sauce Recipe
Step 1: Prepare and Season the Tenderloin
Start by ensuring your beef tenderloin is at room temperature, which allows for even cooking. Pat it dry, then rub it generously with fine sea salt, freshly ground black pepper, minced garlic, and fresh thyme. This seasoning combo penetrates the meat, giving you a flavor-packed crust once seared. Let it rest while you prep the sauce ingredients.
Step 2: Sear the Beef Tenderloin to Perfection
Heat 2 tablespoons of extra light olive oil and butter in a heavy skillet over medium-high heat. When hot, add your tenderloin and sear on all sides until a rich golden-brown crust forms—this locks in the juices and intensifies flavor. Once seared, transfer the meat to a preheated oven to finish cooking to your desired doneness, usually about 20-25 minutes for medium rare.
Step 3: Build the Mushroom Sauce
Using the same skillet, add 1 tablespoon of olive oil and sauté finely chopped onions until translucent. Toss in thickly sliced baby Bella mushrooms, minced garlic, and thyme, seasoning with salt and pepper. Cook until the mushrooms release their moisture and begin to brown, creating a deep, savory base for the sauce.
Step 4: Deglaze and Simmer
Pour in the dry red wine to deglaze the pan, scraping up every flavorful bit stuck to the bottom. Let the wine reduce by half, concentrating its richness. Then, add beef broth and simmer until slightly thickened. This step melds the sauce’s flavors and intensifies its meaty, tangy profile.
Step 5: Finish with Cream
Lower the heat and stir in heavy whipping cream, gently simmering until the sauce reaches a luscious, silky consistency. Taste and adjust seasoning with salt and pepper as needed. This creamy mushroom sauce beautifully complements the tender beef, balancing rustic earthiness with smooth indulgence.
How to Serve Beef Tenderloin with Mushroom Sauce Recipe
Garnishes
Fresh thyme sprigs or a light sprinkle of chopped parsley add a pop of green and an herbal aroma right at the table. A few whole sautéed mushrooms placed atop the slices of tenderloin also look stunning and echo the sauce’s flavor perfectly.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes to soak up every drop of sauce or with roasted seasonal vegetables like asparagus or carrots for vibrant color and crunch. For a lighter option, try a crisp green salad with lemon vinaigrette to balance the richness of the tenderloin and sauce.
Creative Ways to Present
For an impressive presentation, serve the beef tenderloin sliced thickly and fanned out on a warm platter, then spoon the mushroom sauce generously over the top. Alternatively, plate individual portions with a sprig of thyme alongside a drizzle of sauce and a small heap of sautéed mushrooms to make each plate feel special.
Make Ahead and Storage
Storing Leftovers
Keep any leftover beef tenderloin with mushroom sauce in an airtight container in the refrigerator for up to three days. Make sure to cool the sauce separately if you want to keep textures fresh and reheat gently to avoid toughening the beef.
Freezing
This recipe freezes well if you separate the components. Wrap the cooked tenderloin tightly in foil or plastic wrap and freeze. Store the mushroom sauce in a freezer-safe container separately for up to two months to maintain the best flavor and texture.
Reheating
Reheat the beef slowly in a low oven or covered skillet to maintain its tenderness. Warm the mushroom sauce on the stove over low heat, stirring until smooth and creamy. Combining them just before serving ensures the best taste and presentation.
FAQs
Can I use a different cut of beef instead of tenderloin?
Absolutely! While tenderloin is prized for its tenderness, you can use ribeye or sirloin for a more affordable option. Just adjust cooking times accordingly since these cuts have different fat content and textures.
What type of mushrooms works best for the sauce?
Baby Bella mushrooms are ideal because they have a rich, meaty flavor and hold their texture well. However, cremini or even portobello mushrooms make great substitutes and add a similar earthiness to the sauce.
Do I have to use red wine in the mushroom sauce?
Red wine really brightens and deepens the sauce’s flavor, but if you prefer to avoid alcohol, you can substitute with additional beef broth and a splash of balsamic vinegar for acidity.
How do I know when the beef tenderloin is perfectly cooked?
Use a meat thermometer for accuracy—145°F for medium rare. Resting the meat after cooking allows juices to redistribute, resulting in a juicy and tender slice every time.
Can I prepare the mushroom sauce ahead of time?
Yes! You can make the mushroom sauce up to 2 days ahead and store it in the refrigerator. Just warm it gently before serving with your reheated beef tenderloin for a stress-free meal.
Final Thoughts
This Beef Tenderloin with Mushroom Sauce Recipe is a wonderful way to treat yourself and your loved ones to a restaurant-quality meal right at home. Its balance of tender, flavorful beef and creamy, savory sauce makes for a memorable dining experience you will want to revisit again and again. Trust me, once you make this, it will earn a permanent spot in your go-to recipe collection.
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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 Beef Tenderloin with Mushroom Sauce recipe features a perfectly seared and roasted beef tenderloin paired with a rich, creamy mushroom sauce made from baby Bella mushrooms, onions, garlic, fresh thyme, red wine, and beef broth. The tenderloin is seasoned, seared for a beautiful crust, and finished in the oven for a juicy, flavorful main dish perfect for special occasions or elegant dinners.
Ingredients
Beef Tenderloin
- 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
- 2 Tbsp unsalted butter
Mushroom Sauce
- 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, Cabernet Sauvignon)
- 1 cup beef broth
- 1/2 cup heavy whipping cream
Instructions
- Prepare the Beef Tenderloin: About 1 to 2 hours before cooking, bring the beef tenderloin to room temperature. This ensures even cooking throughout the meat. Trim and tie the tenderloin for uniform shape.
- Season and Sear the Tenderloin: Mix 1 1/2 tsp salt, 1 tsp pepper, 2 minced garlic cloves, and 1/2 Tbsp minced thyme and rub this mixture all over the beef. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large ovenproof skillet over medium-high heat. Once hot, sear the tenderloin on all sides until browned, about 3-4 minutes per side.
- Roast the Tenderloin: Preheat the oven to 400°F (204°C). Transfer the skillet with the seared beef tenderloin into the oven and roast for about 20-25 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare or to your desired doneness. Remove from oven and let rest for 10 minutes before slicing.
- Make the Mushroom Sauce – Sauté Aromatics: While the beef rests, in a separate skillet, heat 1 Tbsp olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Add the sliced baby Bella mushrooms, cook, stirring occasionally, until browned and softened, about 8-10 minutes.
- Add Flavorings and Deglaze: Stir in 2 minced garlic cloves, 1/2 Tbsp thyme, 1/2 tsp salt, and 1/2 tsp pepper and cook for another 1 minute. Pour in 1/2 cup dry red wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer until the wine reduces by half, about 3-5 minutes.
- Finish the Sauce: Add 1 cup beef broth and bring the mixture to a simmer. Let it reduce slightly, then stir in 1/2 cup heavy whipping cream. Cook on low heat until the sauce thickens, about 3-5 minutes. Adjust seasoning to taste.
- Serve: Slice the rested beef tenderloin and serve it topped with the creamy mushroom sauce.
Notes
- Allowing the beef to come to room temperature before cooking ensures even doneness.
- Resting the meat after roasting locks in juices, making it tender and moist.
- You can substitute baby Bella mushrooms with cremini or white button mushrooms if preferred.
- Use a meat thermometer to achieve perfect doneness.
- The sauce can be prepared ahead of time and gently reheated before serving.
