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Beef Tenderloin

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Beef Tenderloin is smothered in mushrooms and drizzled with a decadent cream sauce. This tender cut of meat is packed with flavor and will melt in your mouth. Perfect for a special occasion, this recipe will leave your guests impressed and begging for your secrets!

This show stopping dinner deserves only the best to complete it. Try serving with our Caramelized Onion and Goat Cheese Tart as a stunning appetizer. Then for the main meal pair with savory, sweet Honey Roasted Carrots and Parsnips and our decadent Brie Mashed Potatoes, Garlic Mashed Potatoes, or a Dinner Roll.

Top down view of sliced tenderloin in a pan of mushrooms.

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.
Collage showing how to make beef tenderloin.

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.

Check out the photos and video and this Beef Tenderloin recipe post for a great demonstration on how to tie a tenderloin.

Top down view of sliced beef tenderloin with mushrooms and potatoes.

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.

Top down view of sliced beef tenderloin in cast iron.

Beef Tenderloin

Yield: About 5 Pounds
Prep Time: 1 hour
Cook Time: 40 minutes
Rest Time: 15 minutes
Total Time: 1 hour 55 minutes

Roasted Beef Tenderloin is smothered in mushrooms and drizzled with a decadent cream sauce. This tender cut of meat is packed with flavor and will melt in your mouth. Perfect for a special occasion, this recipe will leave your guests impressed and begging for your secrets!

Ingredients

Tenderloin

  • 5-6 pound beef tenderloin, trimmed
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dried thyme
  • 1 tablespoon sea salt
  • ½ tablespoon black pepper
  • 1 tablespoon cooking oil (avocado oil or another high heat approved oil)
  • 8 ounces mushrooms, halved (any variety)

Cream Sauce (optional)

  • ½ teaspoon unsalted butter
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 2 cups whole milk
  • 1 cup beef broth
  • 1 cup grated parmesan
  • Salt and black pepper

Instructions

For the Tenderloin

  1. 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.
  2. Preheat the oven to 425°F, and combine the butter, Dijon mustard, thyme, salt, and pepper in a small bowl. Rub the mixture over the tenderloin on all sides.
  3. Heat a large cast iron skillet over medium heat. Add the oil, and sear the tenderloin on all sides until browned, about 3-5 minutes per side. Make sure not to burn the butter rub on the outside.
  4. Transfer tenderloin to a waiting plate leaving the juices in the pan. Add the mushrooms to the pan, and cook until they begin to soften, about 5 minutes. Place tenderloin back in the cast iron with the mushrooms.
  5. Transfer the pan to the oven and bake until the desired internal temperature is reached, about 20 to 25 minutes. *See post for temperatures.
  6. Remove tenderloin and let rest for about 15 minutes before slicing.

Cream Sauce (optional)

  1. While the beef cooks, make the cream sauce. Melt butter in a medium saucepan over medium heat.
  2. Add the onion, garlic and thyme, and cook until the onion begins to soften.
  3. Pour in the milk and beef broth, and bring to a simmer.
  4. Turn to low-medium, and add parmesan a little at a time while whisking. Don’t allow the sauce to bubble or come to a boil.
  5. Taste, and add salt and pepper if desired.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ¼ pound of tenderloin. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

*Photos courtesy of Geraldine Chlubna at Food Made Simple.

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Nutrition Information:
Yield: 20 Serving Size: 1/4 pound
Amount Per Serving: Calories: 506Total Fat: 38gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 127mgSodium: 610mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 35g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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