BEEF TENDERLOIN RECIPES: Beef Tenderloin with Mushroom Gravy

Beef Tenderloin with Mushroom Gravy



Beef Tenderloin with Mushroom Gravy

Perfectly roasted beef tenderloin topped with a deep, savory mushroom gravy—luxurious yet approachable, ideal for holidays or special dinners.

⭐ Why This Recipe Excels

  • Ultra-tender beef with a rich, umami-packed gravy

  • Classic flavors everyone loves

  • Restaurant-quality results with simple techniques

  • Perfect centerpiece for entertaining

🛒 Ingredients

For the Beef

  • 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 Gravy

  • 3 tbsp unsalted butter

  • 1 tbsp olive oil

  • 12 oz (340 g) mushrooms (cremini, button, or mixed), sliced

  • 1 small onion or shallot, finely diced

  • 2 garlic cloves, minced

  • 2 tbsp all-purpose flour

  • 1½ cups beef broth (low sodium)

  • ½ cup heavy cream (optional but recommended)

  • 1 tsp Worcestershire sauce

  • Salt and black pepper, to taste

  • Fresh parsley or thyme, for garnish

🔥 Instructions

1️⃣ Prepare & Sear the Beef

  • Preheat oven to 425°F (220°C).

  • Pat tenderloin dry and 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 well 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 Gravy

  • In the same skillet over medium heat, add butter and olive oil.

  • Sauté mushrooms until browned and moisture evaporates (6–8 minutes).

  • Add onion and cook until soft; stir in garlic (30 seconds).

  • Sprinkle flour over mushrooms; cook 1 minute.

  • Slowly whisk in beef broth, scraping up browned bits.

  • Simmer until thickened (5–7 minutes).

  • Stir in cream and Worcestershire; season with salt and pepper.

🍽️ Serve

  • Slice beef tenderloin into thick medallions.

  • Spoon warm mushroom gravy generously over the top.

  • Garnish with fresh herbs.

🥔 Perfect Pairings

  • Garlic mashed potatoes or buttered egg noodles

  • Roasted carrots, green beans, or asparagus

  • Crusty bread to soak up the gravy

  • Wine pairing: Merlot, Pinot Noir, or Cabernet Sauvignon

💡 Pro Tips

  • Let beef rest fully—this keeps it juicy

  • Don’t rush the mushrooms; browning equals flavor

  • Add a splash of red wine to the gravy for depth

  • Sauce can be made 1 day ahead and reheated gently

🏆 Final Result

Melt-in-your-mouth beef with a silky, savory mushroom gravy—pure comfort with steakhouse elegance.

OTHER RECIPES


...a nice beef tenderloin recipe ! Try it !
Beef Tenderloin Recipe Ingredients:

* 1 whole beef tenderloin roast (about 4 pounds), trimmed
* 1 tablespoon olive oil
* 1/2 teaspoon ground black pepper
* Mushroom Gravy:
* 2 tablespoons vegetable oil
* 1/4 cup all-purpose flour
* 2-1/2 cups beef broth
* 1/2 cup dry white wine or water
* 12 ounces white mushrooms, cleaned and sliced thin
* 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary leaves, crumbled
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* Sprigs of fresh rosemary for garnish (optional)

BEEF TENDERLOIN RECIPE INSTRUCTIONS

Heat the oven to 500 degrees F. 
Rub the beef tenderloin with the olive oil and sprinkle with the pepper. 
Place diagonally on a 15-1/2 x 10-1/2-inch jelly roll pan, tucking the thin end under for even cooking.

Roast for 25 to 30 minutes, or until a meat thermometer inserted into the center of the thickest part registers 135 degrees F. for rare.

Meanwhile, make the gravy. In a large skillet, heat the oil over medium-high heat. 
Add the flour and whisk for 2 to 4 minutes, or until a dark golden color.
Slowly whisk in the broth and wine, then the mushrooms, rosemary, salt, and pepper. 
Reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.

Remove the beef tenderloin from the oven, cover loosely with foil, and let stand for about 10 minutes, or until a meat thermometer registers 140 degrees F. The meat will continue cooking and the slicing will be easier.
Slice 1/4-inch thick and arrange on a serving platter. 
Garnish with rosemary sprigs and serve with the mushroom gravy. 
 The beef tenderloin recipe is ready for a great feasts...enjoy it !

beef-tenderloin-in-mushroom-port-sauce.

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