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
Scale
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.
