Beef Tenderloin with Mushroom Sauce

This Beef Tenderloin with Mushroom Sauce is a rich, elegant dish that feels like something straight out of a fine restaurant. I love how the tender, perfectly seared beef pairs with the creamy, savory mushroom sauce — it’s comforting, luxurious, and surprisingly easy to make at home. Whether I serve it for a special occasion or a cozy weekend dinner, it never fails to impress.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between fancy and simple. The beef tenderloin cooks quickly and stays incredibly juicy, while the mushroom sauce adds depth and warmth with every bite. The flavors of garlic, butter, and a splash of wine or broth come together beautifully. I also love how versatile it is — it pairs wonderfully with mashed potatoes, pasta, or roasted vegetables.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the beef:

• Beef tenderloin steaks (filet mignon cuts work great)
• Olive oil or butter
• Salt and black pepper
• Fresh thyme or rosemary (optional)

For the mushroom sauce:

• Butter
• Olive oil
• Shallot or onion, finely chopped
• Garlic, minced
• Mushrooms (cremini, baby bella, or button), sliced
• Beef broth or stock
• Heavy cream
• Dijon mustard (optional, for a flavor boost)
• Worcestershire sauce or soy sauce (for umami depth)
• Fresh parsley, chopped (for garnish)

Directions

1. I start by patting the beef dry with paper towels and seasoning it generously with salt and pepper.
2. In a large skillet, I heat olive oil over medium-high heat.
3. I sear the beef for 3–4 minutes per side (for medium-rare), adjusting time based on thickness. I remove it from the pan and let it rest under foil.
4. In the same skillet, I add butter and a bit more oil if needed, then sauté the shallot until soft.
5. I add the garlic and sliced mushrooms, cooking until the mushrooms release their moisture and turn golden brown.
6. I pour in the beef broth, scraping up the browned bits from the pan for flavor.
7. I stir in heavy cream, Dijon mustard, and Worcestershire sauce, letting the sauce simmer for 3–4 minutes until slightly thickened.
8. I return the beef to the skillet for a minute or two, spooning sauce over it so it soaks up the flavor.
9. I garnish with fresh parsley before serving.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prepare and 20 minutes to cook, so in just 30 minutes I can have an elegant, restaurant-quality dinner on the table.

Variations

• For a lighter version, I replace the heavy cream with half-and-half or evaporated milk.
• I like using a mix of wild mushrooms for a deeper, earthier taste.
• For extra indulgence, I stir in a bit of cream cheese or sour cream for an ultra-creamy texture.
• I occasionally add caramelized onions or a pinch of smoked paprika for extra flavor depth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the beef gently in a skillet over low heat with a spoonful of sauce or broth to keep it tender. I avoid microwaving to prevent overcooking the meat. The mushroom sauce can also be frozen separately for up to 2 months.

FAQs

Can I use another cut of beef?

Yes, sirloin, ribeye, or strip steak work well if I can’t find tenderloin. I just adjust the cooking time based on thickness.

Do I have to use cream in the sauce?

No, I can make a lighter sauce using just broth and a touch of butter or cornstarch for thickening.

Can I make the sauce ahead of time?

Yes, I prepare the sauce up to a day ahead, refrigerate it, and reheat gently before adding the beef.

What’s the best way to check doneness?

I use a meat thermometer — 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

What should I serve with this dish?

I love pairing it with mashed potatoes, roasted asparagus, or buttered noodles to soak up all that delicious sauce.

Conclusion

This Beef Tenderloin with Mushroom Sauce is one of my favorite special-occasion meals — rich, tender, and full of deep, savory flavor. I love how the creamy mushroom sauce perfectly complements the juicy beef, making every bite feel luxurious. It’s simple enough for a weeknight but elegant enough for guests — a timeless dish that always impresses.

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