Beef Tenderloin

Roasted Beef Tenderloin

Looking for a dinner that is sure to impress? We’ve got you covered with this tender, juicy, Beef Tenderloin with Cream Sauce. We know it may sound fancy, but don’t be intimidated. This dish is surprisingly easy! Packed with flavor and ready to melt in your mouth, dinner guests will marvel at your newfound restaurant quality cooking! 

Beef tenderloin is known for how lean of a cut of meat and how tender it is. It may be on the pricier side, but the flavor is so worth it. Given the price point though, you’ll want to make sure it’s cooked to perfection!

How To Make Beef Tenderloin with Mushrooms

For the Beef Tenderloin:

• Remove the tenderloin from the refrigerator about 1 hour before roasting. Trim away any excess fat or shiny skin that may be along the outer portion of the tenderloin. Pat dry and tie to secure.
• Preheat your oven to 425°F. In a small mixing bowl, combine the butter, Dijon mustard, thyme, salt, and pepper. Rub the mixture over the tenderloin on all sides to thoroughly and evenly coat.
• Heat a large cast iron skillet over medium heat. Add the oil then sear the tenderloin on all sides until browned. Be careful not to burn the butter rub on the outside.
• Next, transfer the tenderloin to a waiting plate, leaving the juices in the skillet. Add the mushrooms to the skillet and cook until they begin to soften. Place the tenderloin back into the cast iron with the mushrooms.
• Now transfer the entire skillet to the oven and bake until the desired internal temperature is reached. Typically about 20 to 25 minutes.
• Remove the roasted beef tenderloin and let the meat rest for about 15 minutes before slicing and serving.

For the Cream Sauce:

• Melt the butter in a medium saucepan over medium heat.
• Add in the onion, garlic, and thyme and cook until the onion begins to soften and turn translucent.
• Slowly pour in the milk and beef broth and bring to a simmer.
• Turn the burner to low-medium heat and add grated parmesan a little at a time while continuously whisking. Don’t allow the sauce to bubble or come to a boil.
• Add a dash of salt and pepper if desired.
• Once the Beef Tenderloin has been sliced, drizzle with cream sauce just before serving.

Tips and Variations

• Remember that once removed from the oven, the internal temperature of the beef will continue to rise for a few minutes. 
• There’s tons of great options for the leftover meat you may end up with. Beef tacos, open faced sandwich with provolone cheese, slice and serve it over a salad, dice and add to a hearty vegetable soup.
• The mustard coating with seasonings is completely optional, as is the cream sauce. Plenty of salt and pepper will provide a wonderful flavor to a great cut of meat. Some other ideas are garlic powder, onion powder, paprika, and Italian seasonings.

Internal Cooking Temperatures for Beef Tenderloin:

We highly recommend using an instant read thermometer to gauge the internal temperature of the tenderloin. This way you're guaranteed to cook it to your preferred doneness every time.

The following temperatures will help you determine if the tenderloin needs a little more time in the oven or if it's just right!

Rare: 115°F - 120°F

Medium Rare: 120°F - 125°F

Medium: 130°F - 135°F

How do you tie a beef tenderloin?

The tenderloin should be tied in a series of loops and knots prior to cooking. This helps to keep the beef in a cylinder shape and allows it to cook more evenly. Tying the tenderloin also allows you to tuck the smaller end of the tenderloin underneath the larger side so the small end doesn’t dry out.

Storage and Reheating

Refrigerator: Store any Roasted Beef Tenderloin leftovers in an airtight container in the refrigerator for up to 2 days. Allow to cool completely before storing.

Freezer: Freeze roasted beef by dividing it into individual portions and placing it in freezer safe bags or containers. Defrost completely before reheating.

Reheating: Simply reheat in the microwave or a skillet until the beef is warmed through.