Beef Tenderloin with Mushroom Sauce

Beef tenderloin with mushroom sauce is a luxurious and elegant dish perfect for special occasions, holidays, or an indulgent dinner at home. The tenderloin is perfectly roasted or seared to your liking and topped with a savory mushroom sauce that’s rich, creamy, and full of umami flavor.

Why You’ll Love This Recipe

• Impressively elegant yet simple to prepare
• Tender, melt-in-your-mouth beef
• Rich, flavorful mushroom sauce enhances the dish
• Perfect for holidays, dinner parties, or romantic meals
• Customizable doneness levels to suit all preferences
• Versatile—pairs well with a variety of sides
• Uses simple, quality ingredients
• Sauce can be made ahead to save time
• Naturally gluten-free
• A true showstopper on any table

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the beef:

• Beef tenderloin roast or steaks
• Olive oil or butter
• Salt
• Black pepper
• Fresh rosemary or thyme (optional)
• Garlic cloves (optional)

For the mushroom sauce:

• Mushrooms (cremini, baby bella, or a mix), sliced
• Butter
• Shallot or onion, finely chopped
• Garlic, minced
• Heavy cream or half-and-half
• Beef broth
• Dijon mustard (optional)
• Salt and pepper
• Fresh parsley (for garnish)

Directions

this recipe

1. Preheat oven to 425°F (218°C) if roasting a whole tenderloin.
2. Pat the beef dry and season generously with salt and pepper.
3. Heat oil or butter in a large skillet over medium-high heat. Sear the beef on all sides until browned.
4. If roasting, transfer to oven and cook until internal temperature reaches desired doneness (see below). Let rest 10–15 minutes before slicing.
5. Meanwhile, make the sauce:
   • In the same skillet, melt butter and sauté shallots/onion until translucent.
   • Add mushrooms and cook until golden and their moisture has evaporated.
   • Add garlic and cook 1 minute more.
   • Deglaze with beef broth and simmer to reduce slightly.
   • Stir in cream and Dijon (if using) and simmer until sauce thickens.
   • Season with salt and pepper.
6. Slice beef and spoon mushroom sauce over top. Garnish with fresh parsley.

Servings and timing

Servings: 4–6
Prep time: 15 minutes
Cook time: 25–35 minutes (depending on doneness)
Rest time: 10–15 minutes
Total time: 50–60 minutes

Beef Tenderloin Internal Temps:

• Rare: 120–125°F
• Medium-Rare: 130–135°F
• Medium: 140–145°F
• Medium-Well: 150–155°F
• Well Done: 160°F+

Variations

• Red wine sauce: Deglaze the pan with red wine instead of broth
• Herbed butter: Top beef with a dollop of garlic herb butter
• Blue cheese sauce: Add crumbled blue cheese to the mushroom sauce
• Pork tenderloin: Use pork as a more budget-friendly alternative
• Pan-seared steaks: Use individual tenderloin filets instead of a whole roast

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat with a splash of broth or cream to keep the sauce smooth. Avoid microwaving for too long to preserve the beef’s tenderness.
Mushroom sauce can be made ahead and stored separately for up to 4 days.

FAQs

What cut of beef is tenderloin?

Tenderloin is a premium, lean cut of beef known for its tenderness. It comes from the loin of the cow and includes filet mignon.

Can I make this recipe with steaks instead of a roast?

Yes, individual tenderloin steaks (filet mignon) work perfectly and cook even faster.

Do I have to use heavy cream in the sauce?

No, you can use half-and-half or even whole milk, though the sauce will be less rich.

How do I prevent overcooking the tenderloin?

Use a meat thermometer and pull the beef from the oven 5°F before your target temp—it will continue to cook as it rests.

Can I make the mushroom sauce ahead of time?

Yes, the sauce can be made a day or two ahead and gently reheated before serving.

What type of mushrooms work best?

Cremini or baby bella mushrooms offer great flavor, but a mix of wild mushrooms works wonderfully too.

Can I grill the beef instead of roasting?

Yes, sear the beef on high heat on the grill, then cook over indirect heat until it reaches your desired temperature.

Is beef tenderloin the same as filet mignon?

Filet mignon is a portion of the beef tenderloin, specifically from the smaller end of the tenderloin.

Can I freeze leftovers?

Yes, slice the beef and freeze in airtight containers with sauce for up to 2 months. Thaw in the refrigerator before reheating.

What are good side dishes for this meal?

Mashed potatoes, roasted vegetables, green beans, risotto, or a fresh salad all pair beautifully.

Conclusion

Beef tenderloin with mushroom sauce is a truly special dish that combines tenderness, rich flavor, and comforting elegance. Whether you’re celebrating a holiday, impressing dinner guests, or simply treating yourself, this recipe brings steakhouse-quality results right to your home kitchen.

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