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
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, 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.
