Melt-In-Your-Mouth Beef Tenderloin (Printable Version)
Luxuriously tender beef with a rich, velvety mushroom cream sauce—perfect for special occasions or elegant home dining.
# What You Need:
→ 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
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, kosher salt, black pepper, and thyme leaves.
03 - Heat a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides for 2-3 minutes until deeply browned.
04 - Transfer skillet to the oven and roast for 15-20 minutes until internal temperature reaches 130°F for medium-rare. Remove from oven and let 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 moisture evaporates. Stir in garlic and cook for 1 minute.
07 - Pour in white wine, 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 Tips:
01 -
- The mushroom sauce transforms into restaurant quality right in your own kitchen
- Its impressive enough for holidays but simple enough for a Sunday dinner
02 -
- An instant read thermometer is your best friend, overcooking this expensive cut would be heartbreaking
- The sauce can be made ahead and gently reheated, giving you one less thing to worry about
03 -
- Take the beef out of the fridge 30 minutes before cooking for more even cooking
- Dry the mushrooms with a paper towel before cooking so they brown instead of steam