BEEF TENDERLOIN WITH CREAMY MUSHROOM SAUCE

Here’s a  recipe for Beef Tenderloin with Creamy Mushroom Sauce — a classic, elegant dish that’s perfect for special occasions or a fancy dinner at home.

Beef Tenderloin with Creamy Mushroom Sauce

Ingredients:

For the Beef Tenderloin:

• 1.5 to 2 lbs beef tenderloin (center-cut)

• 2 tablespoons olive oil

• Salt, to taste

• Freshly ground black pepper, to taste

• 2 cloves garlic, smashed

• 2-3 sprigs fresh thyme or rosemary

• 2 tablespoons butter

For the Creamy Mushroom Sauce:

• 2 tablespoons butter

• 1 small onion or shallot, finely chopped

• 2 cloves garlic, minced

• 8 oz cremini or button mushrooms, sliced (you can mix varieties if you want)

• 1/2 cup dry white wine (optional, or use beef broth)

• 1 cup heavy cream

• 1 teaspoon Dijon mustard (optional)

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef Tenderloin:

1. Remove the beef tenderloin from the refrigerator about 30 minutes before cooking to bring it to room temperature. This helps it cook more evenly.

2. Preheat your oven to 400°F (200°C).

3. Pat the tenderloin dry with paper towels. Season generously with salt and pepper all over.

4. Heat the olive oil in an ovenproof skillet or cast iron pan over medium-high heat until shimmering.

5. Add the tenderloin and sear on all sides until nicely browned (about 2-3 minutes per side).

6. Add the smashed garlic, fresh thyme/rosemary, and butter to the pan.

7. Spoon the melted butter and herbs over the meat as it sears (this adds flavor and moisture).

8. Transfer the skillet to the preheated oven and roast the beef until it reaches your desired doneness:

   • Rare: 120-125°F (about 15-18 minutes)

   • Medium-rare: 130-135°F (about 18-22 minutes)

   • Medium: 140-145°F (about 22-25 minutes)

9. Remove the beef from the oven, transfer to a cutting board, and tent loosely with foil. Let it rest for at least 10 minutes before slicing. Resting lets the juices redistribute.

2. Make the Creamy Mushroom Sauce:

1. While the beef rests, melt the butter in a medium skillet over medium heat.

2. Add the chopped onion or shallot and sauté until translucent, about 2-3 minutes.

3. Add the garlic and cook for another 30 seconds until fragrant.

4. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 6-8 minutes.

5. Pour in the white wine (or beef broth) to deglaze the pan, scraping up any browned bits. Let it simmer until mostly evaporated, about 3-4 minutes.

6. Stir in the heavy cream and Dijon mustard, if using.

7. Let the sauce simmer gently until it thickens slightly, about 5 minutes. Stir occasionally.

8. Season with salt and pepper to taste.

3. Serve:

• Slice the rested beef tenderloin into 1-inch thick medallions.

• Spoon the creamy mushroom sauce over the beef or serve on the side.

• Garnish with freshly chopped parsley.

• Serve with your choice of sides like mashed potatoes, roasted vegetables, or a fresh salad.

Tips:

• Use a meat thermometer for perfect doneness.

• If you want to make the sauce ahead, just gently reheat it before serving.

• For extra richness, you can stir in a tablespoon of crème fraîche or sour cream at the end of the sauce.