Juicy, tender beef tenderloin served with a silky, umami-packed mushroom sauce—perfect for holidays, dinner parties, or any special occasion.
⭐ Why This Recipe Works
Beef tenderloin stays perfectly tender due to searing + roasting method.
Mushrooms provide deep, earthy flavor in a creamy, luxurious sauce.
Easy to scale up for guests while maintaining restaurant-quality results.
🛒 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, chopped
For the Mushroom Sauce
2 tbsp unsalted butter
1 tbsp olive oil
12 oz (340 g) mushrooms (cremini, shiitake, or a mix), sliced
1 small shallot, finely minced
2 garlic cloves, minced
½ cup dry red wine (optional, adds depth)
1 cup beef stock (low sodium)
½ cup heavy cream (optional, for richness)
1 tsp Worcestershire sauce
Salt and pepper, to taste
Fresh parsley, chopped for garnish
🔥 Instructions
1️⃣ Prepare & Sear the Beef
Preheat oven to 425°F (220°C).
Pat tenderloin dry. Rub with olive oil, salt, pepper, garlic powder, and herbs.
Heat an oven-safe skillet over high heat.
Sear tenderloin on all sides until deeply browned (2–3 minutes per side).
2️⃣ Roast
Transfer skillet to 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.
3️⃣ Make the Mushroom Sauce
In the same skillet (or a saucepan), melt butter with olive oil over medium heat.
Sauté mushrooms until browned and moisture evaporates (~6–8 minutes).
Add shallot and garlic; cook until fragrant (~1 minute).
Deglaze with red wine (if using), scraping up browned bits.
Stir in beef stock and Worcestershire; simmer until slightly thickened (~5–7 minutes).
Stir in cream, if using, and adjust seasoning with salt & pepper.
4️⃣ Serve
Slice beef tenderloin into medallions.
Spoon mushroom sauce generously over the slices.
Garnish with fresh parsley.
🍽️ Suggested Pairings
Creamy mashed potatoes, parmesan polenta, or garlic butter noodles
Roasted asparagus, green beans, or carrots
Red wine pairing: Cabernet Sauvignon, Merlot, or Pinot Noir
💡 Pro Tips
Slice against the grain for maximum tenderness.
Use an instant-read thermometer for precise doneness.
Browning mushrooms fully intensifies flavor—don’t rush this step.
Sauce can be made 1 day ahead and gently reheated.
Add a splash of balsamic vinegar or a teaspoon of mustard for a flavor twist.
🔄 Variations
Creamy Dijon Mushroom Sauce: Add 1–2 tsp Dijon mustard to the sauce.
Red Wine & Thyme: Increase red wine to ¾ cup and add extra fresh thyme sprigs.
Porcini Mushrooms: Substitute half the mushrooms with dried porcini for extra umami.
🏆 Final Result
Tender, juicy beef tenderloin with a rich, flavorful mushroom sauce—steakhouse-quality dining at home.
