Beef Tenderloin Mushroom Sauce (Printable Version)
Juicy beef tenderloin complemented by a luscious, creamy mushroom sauce with garlic and herbs.
# Ingredients Required:
→ Beef
01 -
680 g beef tenderloin
02 -
Salt and black pepper to taste
→ Sauce
03 -
28 g unsalted butter
04 -
225 g mushrooms, sliced
05 -
2 cloves garlic, minced
06 -
2 shallots, finely chopped
07 -
120 ml dry red wine
08 -
240 ml beef broth
09 -
120 ml heavy cream
10 -
Fresh herbs (such as thyme or parsley), for garnish
# Guide to Cooking:
01 -
Season the beef tenderloin generously with salt and black pepper. Heat a skillet over medium-high heat and sear the beef on all sides until browned.
02 -
Transfer the seared beef to a preheated oven and roast until the internal temperature reaches 57°C. Remove from oven and let rest for 10 minutes before slicing.
03 -
In the same skillet, melt butter over medium heat. Add sliced mushrooms and sauté until softened and browned, about 5-7 minutes.
04 -
Incorporate minced garlic and chopped shallots into the mushrooms, cooking until fragrant. Pour in red wine, beef broth, and heavy cream, stirring to combine.
05 -
Reduce heat to low and simmer the sauce gently until it thickens to a creamy consistency, approximately 10-15 minutes.
06 -
Slice the rested beef tenderloin and serve alongside the mushroom sauce, garnished with fresh herbs.
# Extra Suggestions:
01 -
Resting the beef after roasting allows juices to redistribute, resulting in a juicier texture.