Beef Tenderloin with Mushroom Sauce

This beef tenderloin with mushroom sauce is a perfect recipe when you want a special meal that still feels manageable on a weeknight or weekend. The tenderloin cooks quickly yet stays juicy and tender while the rich mushroom sauce adds a punch of flavor that feels elevated without much fuss.

I first made this dish when I wanted to impress friends but keep prep stress low. The sauce came together faster than expected and the tenderloin stayed tender and juicy every time we made it after that.

Ingredients

• Beef tenderloin: about one and a half pounds which should be well trimmed and uniform in thickness to cook evenly
• Salt and pepper: for seasoning the beef to bring out natural flavors
• Butter: for sautéing mushrooms and adding richness, opt for unsalted so you control salt levels
• Mushrooms: about eight ounces sliced, cremini or button mushrooms work well and give a nice earthiness
• Garlic: two cloves minced because garlic lends a fragrant finish to the sauce
• Shallots: half a cup chopped act as a sweeter, more delicate onion alternative to balance flavors
• Red wine: half a cup to deepen the sauce’s taste, choose a dry wine you enjoy sipping
• Beef broth: one cup to build savory notes, low sodium gives better control over saltiness
• Heavy cream: half a cup for a velvety texture and to mellow the acidity from the wine
• Fresh herbs: such as thyme or parsley for garnish and subtle herbal brightness

Instructions

Season and Sear The Beef:

Generously season the beef tenderloin all over with salt and pepper. Heat one tablespoon butter in a heavy skillet over medium-high heat. When hot, sear the beef on all sides until a golden crust forms about two to three minutes per side. This seals in juices and builds a flavorful crust.

Finish Beef in Oven:

Preheat your oven to 400 degrees Fahrenheit. Transfer the seared beef to a baking sheet or ovenproof pan and roast until an instant-read thermometer inserted into the thickest part reads 135 degrees for medium-rare, around 15 minutes. Remove and let rest for ten minutes to allow juices to redistribute.

Sauté Mushrooms:

In the same skillet used for the beef, add another tablespoon of butter. Once melted, add sliced mushrooms and cook over medium heat stirring regularly until they release moisture and start to brown about eight minutes. This step deepens the mushroom flavor.

Build The Sauce:

Add the minced garlic and chopped shallots to the mushrooms and sauté until fragrant and softened about three minutes. Pour in the red wine and simmer for three to four minutes to reduce and concentrate flavor. Then add beef broth and simmer another five minutes.

Finish The Sauce:

Lower heat and stir in half a cup of heavy cream. Keep simmering gently until sauce thickens enough to coat the back of a spoon about five minutes. Adjust seasoning to taste with salt and pepper.

Slice and Serve:

Slice the rested beef tenderloin against the grain into thick medallions. Plate and spoon mushroom sauce generously over the meat. Garnish with chopped fresh herbs and serve immediately.

I love how the mushrooms transform under sautéing, softening and absorbing flavors while adding a meaty bite to the sauce. This dish reminds me of family dinners where a simple mushroom sauce brought a rustic feel to an otherwise elegant meal.

Storage Tips

Store leftover beef and sauce separately in airtight containers refrigerated for up to three days. Reheat gently on low heat to avoid overcooking the beef while warming the sauce. You can add a splash of beef broth to loosen sauce if it thickens too much.

Ingredient Swaps

If you prefer other mushrooms like shiitake or portobello, they work beautifully here offering distinct flavors. For a lighter sauce, swap heavy cream with half and half but expect less richness. Red cooking wine is suitable but avoid overly sweet varieties to keep balance.

Serving Ideas

Serve this beef tenderloin with creamy mashed potatoes or buttery noodles to soak up the mushroom sauce. A simple green vegetable like sautéed green beans or roasted asparagus adds freshness. A sprinkle of fresh herbs right before serving brightens the dish visually and in flavor.

This recipe balances elegance and ease perfectly, delivering a luxurious meal with minimal fuss.

Frequently Asked Recipe Questions

→ How do you ensure the beef tenderloin stays juicy?

Season the beef well, sear it on all sides to seal in juices, then finish cooking in the oven to an internal temperature of 135°F for medium-rare. Let it rest before slicing to retain moisture.

→ What mushrooms work best for the sauce?

Sliced cremini or button mushrooms are ideal as they hold their shape well and absorb the flavors of garlic and wine beautifully.

→ Can I substitute the red wine in the sauce?

Yes, you can use additional beef broth or a splash of balsamic vinegar for acidity if you prefer not to use wine.

→ How thick should the mushroom sauce be?

Simmer the sauce until it reduces and thickens enough to coat the back of a spoon, creating a smooth, velvety texture.

→ What herbs complement this beef and mushroom combination?

Fresh thyme, rosemary, or parsley add aromatic notes that enhance the richness of both the beef and the sauce.