Melt-In-Your-Mouth Beef Tenderloin (Print View)
Tender beef roast with velvety mushroom cream sauce—perfect for elegant dinners and special occasions.
# What You Need:
→ Beef
01 - 1.5 lb beef tenderloin, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 0.5 tsp freshly ground black pepper
05 - 1 tsp fresh thyme leaves
→ Mushroom Sauce
06 - 2 tbsp unsalted butter
07 - 2 shallots, finely chopped
08 - 10 oz cremini or button mushrooms, sliced
09 - 2 garlic cloves, minced
10 - 0.5 cup dry white wine
11 - 1 cup heavy cream
12 - 1 tsp Dijon mustard
13 - 1 tsp fresh lemon juice
14 - Salt and pepper to taste
15 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Preheat oven to 425°F.
02 - Pat the beef tenderloin dry with paper towels. Rub with olive oil, salt, pepper, and thyme.
03 - Heat a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides for 2-3 minutes per side until deeply browned.
04 - Transfer skillet to the oven and roast for 15-20 minutes, or until internal temperature reaches 130°F for medium-rare. Remove from oven, cover loosely with foil, and rest for 10 minutes.
05 - In a large skillet, melt butter over medium heat. Add shallots and cook for 2 minutes until softened.
06 - Add mushrooms and sauté for 5-7 minutes until golden and their moisture evaporates. Stir in garlic and cook for 1 minute.
07 - Pour in wine, scraping up any bits from the pan. Let it simmer and reduce by half for about 3 minutes.
08 - Stir in heavy cream, Dijon mustard, and lemon juice. Simmer gently for 3-5 minutes until thickened. Season with salt and pepper.
09 - Slice the rested tenderloin and serve topped with the creamy mushroom sauce. Garnish with fresh parsley.
# Expert Tips:
01 -
- The mushroom sauce transforms ordinary cream into something restaurant worthy with just a few pantry ingredients
- You will look like a professional chef while actually doing very little hands on work
02 -
- An instant read thermometer is not optional here because beef tenderloin is too expensive to ruin by guessing
- The sauce will continue thickening as it stands so remove it from heat slightly earlier than you think is necessary
03 -
- Adding a splash of cognac with the wine takes this from dinner party to restaurant quality
- The pan juices from resting the beef can be stirred into the sauce for even more flavor