Description
Beef Tenderloin with Mushroom Sauce is an elegant and flavorful dish featuring perfectly seared, tender beef medallions topped with a rich, creamy mushroom and wine sauce—ideal for special occasions.
Ingredients
Units
Scale
- 2 lbs beef tenderloin, trimmed and cut into 2-inch thick steaks
- Salt and black pepper to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine or beef broth
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp chopped fresh thyme (or 1/2 tsp dried)
- Fresh parsley for garnish (optional)
Instructions
- Season beef tenderloin steaks generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear steaks for 3–4 minutes per side for medium-rare, or to your desired doneness. Transfer to a plate and tent with foil to rest.
- In the same skillet, reduce heat to medium and add butter. Sauté mushrooms until browned, about 5–6 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Deglaze the pan with white wine or broth, scraping up any browned bits. Simmer for 2–3 minutes to reduce slightly.
- Stir in heavy cream, Dijon mustard, and thyme. Simmer for 2–3 more minutes until sauce thickens.
- Return the steaks to the pan and spoon sauce over them. Cook for 1–2 minutes more to warm through.
- Garnish with parsley if desired and serve immediately.
Notes
- Use beef broth instead of wine for an alcohol-free version.
- Make sure the skillet is hot before searing to get a good crust on the beef.
- This dish pairs well with mashed potatoes, roasted vegetables, or crusty bread.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 480
- Sugar: 2g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 145mg