Buttery-tender beef tenderloin paired with a velvety mushroom port wine sauce—rich, complex, and unforgettable.
⭐ Why This Recipe Is Exceptional
Port wine adds deep sweetness and complexity
Mushrooms deliver intense umami richness
Perfect balance of elegance and comfort
Ideal for holidays, anniversaries, or guests
🛒 Ingredients
For the Beef Tenderloin
2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed
2 tbsp olive oil
1½ tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp fresh thyme or rosemary, finely chopped
For the Mushroom Port Sauce
2 tbsp unsalted butter
1 tbsp olive oil
12–16 oz (340–450 g) mushrooms (cremini, shiitake, or mixed), sliced
1 small shallot, finely minced
2 garlic cloves, minced
¾ cup port wine (ruby or tawny)
1 cup beef stock (low sodium)
1 tsp Worcestershire sauce
1 tsp fresh thyme leaves
¼ cup heavy cream (optional, for extra richness)
Salt and freshly ground black pepper, to taste
🔥 Instructions
1️⃣ Season & Sear the Beef
Preheat oven to 425°F (220°C).
Pat tenderloin dry; rub with olive oil, salt, pepper, garlic powder, and herbs.
Heat a large oven-safe skillet over high heat.
Sear beef on all sides until deeply browned (2–3 minutes per side).
2️⃣ Roast
Transfer skillet to the oven.
Roast until internal temperature reaches:
125°F (52°C) – Rare
135°F (57°C) – Medium-Rare (recommended)
Remove beef, tent loosely with foil, and rest 10–15 minutes.
🍄 Mushroom Port Sauce
In the same skillet over medium heat, add butter and olive oil.
Sauté mushrooms until deeply browned and moisture evaporates (7–9 minutes).
Add shallot and cook until soft; stir in garlic (30 seconds).
Pour in port wine, scraping up browned bits; simmer until reduced by half.
Add beef stock, Worcestershire, and thyme; simmer 8–10 minutes until glossy.
Stir in cream if using; season with salt and pepper to taste.
🍽️ Serve
Slice beef tenderloin into thick medallions.
Spoon warm mushroom port sauce generously over the beef.
Garnish with fresh thyme or parsley.
🥔 Perfect Pairings
Creamy mashed potatoes or parmesan polenta
Roasted Brussels sprouts or green beans
Buttered wild rice or egg noodles
Wine pairing: Cabernet Sauvignon, Merlot, or Syrah
💡 Pro Tips
Let mushrooms brown fully—this is key to deep flavor
Use ruby port for bolder sweetness, tawny for nuttier notes
Sauce can be made 1–2 days ahead and reheated gently
Add a teaspoon of Dijon mustard for extra depth
🔄 Variations
Steakhouse Creamy Version: Increase cream to ½ cup
No-Cream Classic: Skip cream for a pure wine reduction
Extra Umami: Add 1 tsp soy sauce or porcini powder
🏆 Final Result
Silky, savory, and luxurious—this beef tenderloin with mushroom port sauce delivers true steakhouse sophistication at home.
Beef Tenderloin Recipe Ingredients:
* 1 Tablespoon olive oil
* 2 large cloves garlic, minced
* 1/2 teaspoon salt
* 1/2 teaspoon coarsely ground black pepper
* 3 pounds well-trimmed beef tenderloin roast, center cut
* 3 Tablespoons butter
* 1 pound mixed fresh mushrooms (shiitake,cremini and oyster),stems removed and cut in half if large
* 1/4 cup finely chopped shallots
* 1 cup good port wine
* 1 can (13 3/4 to 14 1/2 oz.) ready-to-serve beef broth
* 1/4 cup coarse-grain Dijon-style mustard
* 1 Tablespoon cornstarch, dissolved in 2 tbsp. water
* 1 Tablespoon butter, softened (optional)
Beef Tenderloin Recipe Instructions:
Combine olive oil, garlic, salt, and pepper.
Meanwhile, in the same skillet, heat 1-1/2 tablespoons butter over medium-high heat until hot.
Cook and stir until mushrooms are tender. Remove from skillet.
Repeat with remaining butter and mushrooms. Set aside.
In same skillet, bring port wine to a boil over high heat.
Stir in broth, mustard, and cornstarch mixture.
Remove roast from oven when meat thermometer registers 135 F. degrees.
Carve roast into slices.
VIDEO:
beef-tenderloin-stuffed-with-peppers
