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.
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.
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- 6 pound beef tenderloin - trimmed
- 3 tablespoons unsalted butter - softened
- 2 tablespoons Dijon mustard
- 1 tablespoon thyme - dried
- 1 tablespoon kosher salt
- ½ tablespoon ground 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 thyme - dried
- 2 cups whole milk
- 1 cup beef broth
- 1 cup parmesan cheese - grated
- Salt and black pepper - to taste
For the 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.6 pound beef tenderloin
- 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 tablespoons unsalted butter2 tablespoons Dijon mustard1 tablespoon thyme1 tablespoon kosher salt½ tablespoon ground black pepper
- 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.1 tablespoon cooking oil
- 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.8 ounces mushrooms
- Transfer the pan to the oven and bake until the desired internal temperature is reached, about 20 to 25 minutes. *See post for temperatures.
- Remove tenderloin and let rest for about 15 minutes before slicing.
Cream Sauce (optional)
- While the beef cooks, make the cream sauce. Melt butter in a medium saucepan over medium heat.½ teaspoon unsalted butter
- Add the onion powder, garlic powder and thyme, and stir to combine.½ teaspoon onion powder½ teaspoon garlic powder½ teaspoon thyme
- Pour in the milk and beef broth, and bring to a simmer.2 cups whole milk1 cup beef broth
- 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.1 cup parmesan cheese
- Taste, and add salt and pepper if desired.