Print

Beef Tenderloin with Mushroom Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Beef Tenderloin with Mushroom Sauce is an elegant and comforting dish featuring juicy, pan-seared tenderloin topped with a rich, creamy mushroom sauce. Perfect for special occasions or cozy dinners, it’s full of savory, restaurant-quality flavor and surprisingly easy to prepare.

Ingredients

  • 4 beef tenderloin steaks (about 6 oz each)
  • 1 tbsp olive oil or butter (for searing)
  • Salt and freshly ground black pepper, to taste
  • 23 sprigs fresh thyme or rosemary (optional)
  • 2 tbsp butter
  • 1 tbsp olive oil (additional, for sauce)
  • 1 small shallot or 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms (cremini, baby bella, or button), sliced
  • 1/2 cup beef broth or stock
  • 1/2 cup heavy cream
  • 1 tsp Dijon mustard (optional)
  • 1 tsp Worcestershire sauce or soy sauce
  • 1 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Pat the beef tenderloin dry and season with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear steaks 3–4 minutes per side for medium-rare, adjusting time as needed. Remove and cover with foil to rest.
  3. In the same skillet, add butter and a bit more oil. Sauté chopped shallot until soft.
  4. Add minced garlic and sliced mushrooms. Cook until mushrooms release moisture and turn golden.
  5. Deglaze with beef broth, scraping up browned bits.
  6. Stir in heavy cream, Dijon mustard (if using), and Worcestershire sauce. Simmer for 3–4 minutes to thicken slightly.
  7. Return beef to skillet, spoon sauce over, and warm for 1–2 minutes.
  8. Garnish with chopped parsley and serve immediately.

Notes

  • Use a meat thermometer for perfect doneness — 130°F for medium-rare.
  • Swap cream for half-and-half for a lighter sauce.
  • Use wild mushrooms or caramelized onions for extra flavor.
  • Sauce can be made ahead and reheated gently.
  • Serve with mashed potatoes, pasta, or roasted vegetables.

Nutrition