There’s something undeniably luxurious about beef tenderloin. It’s the kind of dish you order at a fancy restaurant, served with a rich, velvety mushroom sauce that makes every bite feel like a celebration. But what if I told you that you could recreate this five-star meal right in your own kitchen—without the restaurant price tag?

This recipe is simple yet impressive, perfect for special occasions or just a weekend treat when you want to indulge. Stick with me, and I’ll guide you through every step to ensure your tenderloin is perfectly cooked and paired with a dreamy, creamy mushroom sauce.

Ingredients You’ll Need

For the Beef Tenderloin:

  • 2 beef tenderloin steaks (about 6-8 ounces each)
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp fresh thyme (or ½ tsp dried)

For the Creamy Mushroom Sauce:

  • 1 cup cremini or baby bella mushrooms, sliced
  • 1 tbsp butter
  • 1 garlic clove, minced
  • ½ cup heavy cream
  • ½ cup beef broth
  • 1 tsp Dijon mustard
  • ¼ cup Parmesan cheese, grated
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp chopped parsley (for garnish)

Step 1: Preparing the Beef Tenderloin

Start by patting the beef tenderloin dry with a paper towel. This step helps create that irresistible crust when searing. Season generously with salt, pepper, and thyme on both sides.

In a hot skillet, add olive oil and sear the steaks over medium-high heat for about 3-4 minutes per side until a golden-brown crust forms. Reduce the heat, add butter and minced garlic, and baste the steaks for another minute.

For a medium-rare finish, transfer the steaks to a preheated 400°F (200°C) oven for about 5-7 minutes. Use a meat thermometer—125°F (52°C) for medium-rare and 135°F (57°C) for medium.

Once done, remove from the oven and let the steaks rest for 5-10 minutes to keep the juices inside.

Beef Tenderloin with Creamy Mushroom Sauce

Step 2: Making the Creamy Mushroom Sauce

While the beef is resting, it’s time to make the sauce. In the same skillet, melt butter over medium heat. Add sliced mushrooms and sauté until they release their juices and turn golden brown, about 5 minutes.

Stir in the minced garlic and cook for another 30 seconds until fragrant. Pour in the beef broth and let it simmer for 2 minutes, allowing the flavors to deepen.

Reduce the heat and add heavy cream, Dijon mustard, and Parmesan cheese. Stir everything together, letting the sauce thicken to a velvety consistency. Taste and season with salt and black pepper as needed.

Step 3: Bringing It All Together

Place the rested beef tenderloin on a plate and generously spoon the creamy mushroom sauce over the top. Sprinkle with freshly chopped parsley for a pop of color and extra freshness.

Pair this dish with garlic mashed potatoes, roasted asparagus, or a simple green salad to complete the meal.

Pro Tips for the Best Beef Tenderloin

  1. Room Temperature Meat – Let your steak sit out for 30 minutes before cooking to ensure even cooking.
  2. Don’t Skip the Resting Time – This step keeps the meat juicy and tender.
  3. Use a Meat Thermometer – It’s the easiest way to get perfect doneness without guessing.
  4. Deglaze the Pan – After searing the steak, use the beef broth to scrape up all those delicious browned bits from the pan—this adds extra flavor to your sauce.

Final Thoughts: A Restaurant-Worthy Meal Made Easy

There you have it—your own steakhouse-quality beef tenderloin with creamy mushroom sauce. It’s rich, flavorful, and surprisingly easy to make. Whether you’re cooking for a date night, a family dinner, or just treating yourself, this dish is guaranteed to impress.

Now, the only question is… what are you pairing it with? A glass of red wine, perhaps?

FAQ

How do I know when my beef tenderloin is perfectly cooked?

The best way to ensure your beef tenderloin is cooked to perfection is by using a meat thermometer. For a medium-rare steak, aim for an internal temperature of 125°F (52°C), while for medium, it should be around 135°F (57°C). Once it reaches your desired temperature, remove it from the heat and let it rest for at least 5-10 minutes. This resting period allows the juices to redistribute, keeping the meat tender and flavorful.

Can I make the mushroom sauce ahead of time?

Yes, you can absolutely make the sauce in advance! If you’re planning a dinner party or just want to save time, prepare the creamy mushroom sauce a few hours ahead and store it in the fridge. When you’re ready to serve, gently reheat it on low heat, stirring occasionally. If the sauce thickens too much while sitting, add a splash of beef broth or heavy cream to bring it back to the perfect consistency.

What kind of mushrooms work best for the sauce?

The best mushrooms for this sauce are cremini (baby bella) or wild mushrooms like shiitake, oyster, or chanterelles. These varieties have a deep, earthy flavor that enhances the richness of the dish. If you prefer a milder taste, you can use white button mushrooms, but they won’t have the same depth. Avoid canned mushrooms, as they lack texture and flavor compared to fresh ones.

Can I use a different cut of steak instead of beef tenderloin?

Yes! While beef tenderloin is known for its buttery-soft texture, you can substitute other high-quality cuts like filet mignon, ribeye, or New York strip steak. Ribeye will give you more marbling and flavor, while filet mignon is closest in texture to tenderloin. If using a different cut, adjust the cooking time accordingly, as some cuts take longer to reach the ideal doneness.

What should I serve with this dish?

Beef tenderloin with creamy mushroom sauce pairs beautifully with garlic mashed potatoes, roasted asparagus, or sautéed green beans. If you’re looking for a lighter side, a simple arugula salad with balsamic vinaigrette works great. For drinks, a bold red wine like Cabernet Sauvignon or Malbec complements the dish perfectly, enhancing the richness of the steak and sauce. 

 

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