If you’re looking for a show-stopping dish that feels fancy but is totally doable, this Beef Tenderloin with Mushroom Sauce Recipe is just what you need. I absolutely love how tender and juicy the beef turns out, and the rich mushroom sauce? It takes everything to the next level of comfort and flavor. Whenever I serve this, whether for a special occasion or a cozy dinner, it always gets compliments.
One thing I discovered while making this recipe is that letting the beef come to room temperature before roasting really makes a difference in how evenly it cooks. Plus, the mushroom sauce is a delight on its own—you’ll find that the earthy mushrooms combined with a splash of red wine and cream create this velvety sauce that’s irresistible. Trust me, once you try this Beef Tenderloin with Mushroom Sauce Recipe, you’ll want to make it again and again.
Why You’ll Love This Recipe
- Tender and Juicy Beef: The beef tenderloin roasts to perfection with a beautiful crust and a melt-in-your-mouth center.
- Creamy Mushroom Sauce: A rich sauce that perfectly complements the beef, with layers of flavor from wine, garlic, and thyme.
- Impresses Any Dinner Guest: This recipe looks (and tastes) like you spent hours in the kitchen, but it’s straightforward to make.
- Perfect for Special Occasions: Whether it’s a holiday, anniversary, or Sunday dinner, this dish brings everyone to the table.
Ingredients You’ll Need
This Beef Tenderloin with Mushroom Sauce Recipe uses simple, high-quality ingredients that work beautifully together. Using fresh thyme and good-quality mushrooms really brings out the flavor, so it’s worth sourcing the best you can find.
- Beef tenderloin: I like to buy it trimmed and tied, but if yours isn’t, don’t worry—just tie it yourself for even cooking.
- Salt and black pepper: Use fine sea salt and freshly ground pepper for the best seasoning.
- Garlic cloves: Fresh garlic adds a nice punch—minced just before cooking for maximum flavor.
- Fresh thyme leaves: I always prefer fresh thyme; it brightens up the earthy mushrooms and beef.
- Extra light olive oil: For searing and roasting, it has a higher smoke point and neutral flavor.
- Unsalted butter: For richness in the mushroom sauce without the added saltiness.
- Yellow onion: Finely chopped, it adds a sweet depth to the sauce when sautéed.
- Baby Bella mushrooms: Thickly sliced—these have a meaty texture that’s perfect here.
- Dry red wine: Pinot Noir or Cabernet Sauvignon works wonderfully to deglaze and build flavor.
- Beef broth: Make sure it’s low sodium so you can control the saltiness in the sauce.
- Heavy whipping cream: For a velvety finish to the mushroom sauce.
Variations
I love making this Beef Tenderloin with Mushroom Sauce Recipe just as it is, but feel free to tailor it to your tastes or dietary needs. Swapping out ingredients or adding a different twist can make it your own!
- Variation: Sometimes I swap baby Bella mushrooms for wild mushrooms to add more depth and earthiness to the sauce—it’s amazing if you can find them fresh.
- Gluten-Free: This recipe is naturally gluten-free if you use gluten-free beef broth, making it a safe bet for guests with sensitivities.
- Make It Dairy-Free: You can substitute heavy cream with coconut cream or oat cream for a dairy-free mushroom sauce alternative—just tastes delicious in a different way.
- Herb Twist: I’ve experimented with rosemary instead of thyme, which brings a piney aroma that pairs great with beef if you prefer a stronger herb flavor.
How to Make Beef Tenderloin with Mushroom Sauce Recipe
Step 1: Prepare and Season the Beef
Start by unwrapping the tenderloin and letting it sit at room temperature for about 1 to 2 hours—this helps the meat cook evenly and stay juicy. Pat it dry thoroughly with paper towels and tie it with kitchen string if it’s not already tied. Then, mix your minced garlic, thyme, salt, and freshly ground black pepper and rub this mixture all over the tenderloin. Don’t forget to drizzle and rub in the olive oil—this helps create that beautiful sear in the oven.
Step 2: Roast the Beef Tenderloin
Preheat the oven to a scorching 500°F with a rack in the center. Place your seasoned tenderloin in an oven-safe pan or skillet, insert an oven-safe thermometer into the thickest part of the meat, and roast for 28–30 minutes to reach medium rare (135°F to 140°F). Here’s the trick I use: take it out 5 to 10 degrees before the target temperature because it’ll keep cooking while resting. Tent it loosely with foil and let it rest for 15-20 minutes to lock in all those delicious juices before slicing.
Step 3: Cook the Mushroom Sauce
While the beef is resting, it’s time to make the star sauce. Heat butter and olive oil in a heavy skillet over medium-high heat. Add your sliced mushrooms and chopped onion, stirring frequently until the onions soften and mushrooms brown nicely—about 5-7 minutes. After that, toss in the minced garlic, thyme, salt, and pepper for a quick minute until fragrant.
Remove the mushroom mixture to a bowl, then pour in the red wine to deglaze the pan, scraping up those yummy browned bits from the bottom. Let the wine cook off for 2 minutes, then add the beef broth, boiling it until it reduces by half. Stir in the heavy cream and mushrooms and bring back to a boil before simmering for another 2-3 minutes to thicken. Adjust the seasoning, and you have a silky sauce ready to serve alongside your tender beef.
Pro Tips for Making Beef Tenderloin with Mushroom Sauce Recipe
- Room Temperature Beef: I always let the beef sit out for an hour or two so it cooks evenly — it’s a game-changer for tenderness.
- Don’t Skip the Resting: Resting your roast ensures the juices redistribute and keeps every bite juicy.
- Use an Oven-Safe Thermometer: It saved me from overcooking multiple times – no guesswork needed.
- Deglaze the Pan Properly: Scrape those browned bits with wine; it adds a depth of flavor you don’t want to miss in your mushroom sauce.
How to Serve Beef Tenderloin with Mushroom Sauce Recipe
Garnishes
I often sprinkle freshly chopped parsley on top for a pop of color and a little fresh flavor that balances the richness. Sometimes, I like to add a few fresh thyme sprigs right before serving—it makes the presentation look more elegant and hints at the flavors inside.
Side Dishes
I recommend pairing this beef tenderloin with creamy mashed potatoes or buttery roasted baby carrots. Garlic sautéed green beans or a light arugula salad with lemon vinaigrette help cut through the richness of the dish beautifully.
Creative Ways to Present
For special occasions, I love serving the beef slices fanned out on a warmed platter with the mushroom sauce drizzled artistically around them. Adding gold flakes or edible flowers can make it feel extra fancy for celebrations, and individual plating with microgreens impresses guests every time.
Make Ahead and Storage
Storing Leftovers
Leftover beef tenderloin should be wrapped tightly in foil or plastic wrap and stored in an airtight container in the fridge. I usually eat leftovers within 2-3 days to keep it tasting fresh and juicy. The mushroom sauce keeps beautifully for 3-4 days when refrigerated.
Freezing
If you want to freeze, slice the beef and store in a freezer-safe bag with the mushroom sauce separately in a freezer container. I’ve found freezing works well, but the texture of the beef is best enjoyed when fresh, so it’s ideal for short-term storage rather than long-term.
Reheating
To reheat, gently warm the beef in a low oven (around 275°F) wrapped in foil to avoid drying out, and warm the mushroom sauce separately on the stove, stirring occasionally. This method keeps everything tender and prevents the sauce from separating.
FAQs
-
Can I use a different cut of beef for this recipe?
While beef tenderloin is ideal for its tenderness and quick roasting time, you can use other cuts like strip loin or ribeye roast. Just be aware cooking times and resting needs might change, and the texture won’t be quite the same as tenderloin.
-
How do I know when the beef tenderloin is done?
The best way is to use a meat thermometer. For medium rare, pull the roast at 135°F to 140°F, as it will continue to cook while resting. If you don’t have a thermometer, you can estimate based on time, but it’s less precise.
-
Can I make the mushroom sauce ahead of time?
Yes! The mushroom sauce actually tastes better after sitting as the flavors meld together. Just reheat gently on the stove before serving to avoid curdling the cream.
-
What red wine should I use for the sauce?
I recommend dry reds like Pinot Noir, Merlot, or Cabernet Sauvignon. Choose a wine you also enjoy drinking, since the sauce will reflect those flavors.
Final Thoughts
This Beef Tenderloin with Mushroom Sauce Recipe holds a special place in my kitchen because it manages to be elegant without being intimidating. It’s one of those dishes where the flavors come together effortlessly, yet your guests will think you spent hours perfecting it. I encourage you to give it a try—once you see how simple it is to get that tender roast beef with a luscious mushroom sauce, I bet it’ll become a favorite for your celebrations and Sunday dinners alike.
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
A succulent roasted beef tenderloin paired with a rich, creamy mushroom sauce made from baby Bella mushrooms, fresh thyme, and a splash of red wine, perfect for an elegant dinner or special occasion.
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, Cabernet Sauvignon)
- 1 cup beef broth
- 1/2 cup heavy whipping cream
Instructions
- Preheat and Prepare Tenderloin: Preheat your oven to 500˚F with the rack in the center. Pat the room-temperature beef tenderloin dry with paper towels, then tie it with kitchen string to maintain shape during roasting.
- Season Tenderloin: Combine minced garlic, fresh thyme, fine sea salt, and freshly ground black pepper. Rub this seasoning mixture all over the tenderloin, then drizzle and rub with olive oil to coat evenly.
- 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 roast. Roast in the preheated oven for 28-30 minutes for medium doneness (135˚F to 140˚F) or cook to your desired temperature, using a roasting chart if needed.
- Rest the Roast: Remove the roast from the oven when it is 5-10 degrees below your target temperature because the internal temp will continue to rise while resting. Tent loosely with foil and let rest on a cutting board for 15-20 minutes before slicing.
- Cook Mushroom and Onion: While the beef rests, heat a large heavy skillet over medium-high heat. Add butter and olive oil, then add sliced mushrooms and chopped onions. Sauté, stirring frequently, for 5-7 minutes until onions are softened and mushrooms are lightly browned.
- Add Aromatics: Stir in minced garlic, thyme, salt, and black pepper. Cook the mixture for about 1 minute until fragrant, then transfer mushrooms to a separate bowl to prevent overcooking.
- Deglaze Pan: Pour in red wine to deglaze the skillet, scraping the bottom to release browned bits. Continue cooking for about 2 minutes until most wine evaporates.
- Reduce Broth: Add beef broth and bring to a boil. Let it reduce by half over 5-7 minutes, concentrating the flavors.
- Finish Sauce: Stir in heavy whipping cream and the sautéed mushroom mixture. Bring back to a boil, then lower heat and simmer for another 2-3 minutes until the sauce thickens to the desired consistency. Adjust seasoning with additional salt and pepper to taste.
- Serve: Slice rested beef tenderloin and serve with the creamy mushroom sauce spooned over the top.
Notes
- Allow the beef tenderloin to come to room temperature before roasting to ensure even cooking.
- Using an oven-safe thermometer is key for perfect doneness.
- Resting the meat is essential to keep it juicy and tender.
- Choose a good quality dry red wine like Pinot Noir or Merlot for the sauce for the best flavor.
- You can use dried thyme if fresh is unavailable—just reduce the quantity as indicated.
