Melt-In-Your-Mouth Beef Tenderloin Creamy Mushroom Sauce (Printable)
Tender seared beef with golden mushroom cream sauce
# Ingredient List:
→ Beef
01 - 1.5 lb beef tenderloin, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ 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 - ½ cup dry white wine or beef broth
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
# Steps:
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 or broth, scraping up any browned bits from the pan. Simmer until reduced by half, 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 Advice:
01 -
- The mushroom sauce comes together in minutes but tastes like something from a restaurant kitchen
- Leftovers (if there are any) make incredible sandwiches the next day
- Impressive enough for holidays but simple enough for a Sunday dinner that feels special
02 -
- An instant-read thermometer is your best friend here—guessing doneness on expensive beef is how you ruin dinner
- The sauce thickens as it sits, so if it looks too loose, give it another minute of simmering time
03 -
- If your beef tenderloin is an odd shape, tie it with kitchen twine every few inches to create an even cylinder that cooks uniformly
- Leftover sauce keeps beautifully for 3 days and makes incredible pasta or grilled chicken the next night