This hearty Roast Beef Tenderloin with homemade Mushroom and Cream Sauce is deliciously flavorful and surprisingly easy to make! With just a handful of ingredients, you’ll be ready for this fancy feast in less than an hour!
Table of Contents
Roast Beef Tenderloin is the centerpiece of many festive tables during the holiday season, but it will elevate any occasion at any time of the year. Whether it’s a Christmas dinner, a cozy family celebration, or an elegant dinner party, this easy recipe delivers a juicy and tender mouthwatering experience.
It’s easy to prepare but promises a luxurious texture and flavor, making it a great recipe choice for those seeking to impress guests with minimal effort. When cooked to perfection, its medium-rare temperature and juicy interior, encased in a golden-brown crust, are a true testament to the art of cooking.
Even if it’s your first time, you’ll find that this roast beef tenderloin recipe guides you through each step with ease, ensuring that your dish turns out as delicious as it is visually appealing.
This dish is perfect for Christmas Day, a New Year’s dinner party, and so many other special occasions; it’s sure to impress your guests!
For more delicious center-piece-worthy dishes, try my Garlic & Herb Roasted Boneless Leg of Lamb, Roast Turkey with Butter Herb Rub, Bacon Roasted Thanksgiving Turkey, Brown Sugar Glazed Ham, and my Oven Roasted Rack of Lamb!
Why We Love This Recipe
- Easily customize this recipe with your favorite herbs and spices!
- This recipe makes an impressive centerpiece for any special occasion, but it’s easy enough for a weeknight meal too.
- Ready in less than an hour, it’s the perfect recipe to make a delicious meal while allowing you more time for other dishes and your guests!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Beef Tenderloin
- Beef Tenderloin – The most tender cut of beef with a lean profile. Choose a whole tenderloin for a show-stopping presentation.
- Salt & Pepper – Use coarse kosher salt to enhance the natural flavor of the beef and freshly ground black pepper to add a subtle heat and depth of flavor to the meat.
- Butter – Salted butter is best for rubbing on the tenderloin, as it adds richness and helps form a delicious crust.
- Dijon Mustard – Provides a tangy contrast to the meat’s richness and helps the herbs stick to the tenderloin.
- Thyme – Use dried thyme for a flavorful pairing with the beef.
- Olive Oil – I’ve used extra virgin olive oil for searing the meat as it has a higher smoke point and adds a subtle flavor.
- Mushrooms – Brown mushrooms are ideal to add a savory, earthy element when cooked alongside the beef.
Cream Sauce
- Butter – Salted butter will be the base of the sauce, adding richness and a great buttery flavor.
- Onion Powder & Garlic Powder – These seasonings offer depth and warmth to the sauce.
- Thyme – Use dried thyme to flavor the sauce, and complement the beef.
- Whole Milk – Creates the creamy, luscious texture of the sauce.
- Beef Broth – Adds depth of flavor and substance to the sauce.
- Parmesan – Freshly grated parmesan is best here if you have it, to add a nutty, salty dimension to the sauce.
- Salt & Pepper – Use kosher salt and freshly ground black pepper to adjust the seasoning when the sauce is ready.
Equipment
- You’ll want to use a reliable digital instant-read thermometer (affiliate link) to accurately read the internal temperature so you can gauge the degree of doneness. While a meat thermometer is the best way to ensure accurate doneness, you can also use the finger test in a pinch. Press the meat with your finger; if it feels very firm with little give, it’s closer to well-done.
How to Make Roasted Beef Tenderloin
Beef Tenderloin
- Ensure the beef tenderloin is at room temperature by removing it from the refrigerator 1 hour before roasting it. Wash the tenderloin and pat it dry with a paper towel. Preheat the oven to 395°F and place a baking tray in the middle of the oven. Season the tenderloin with salt and pepper, then rub it with butter, Dijon mustard, and thyme.
- Heat the oil in a non-stick skillet over high heat. The oil must be smoked hot to sear the tenderloin. Sear all four sides until browned.
- Transfer the tenderloin to a large enough baking dish, leaving the juices in the pan. In the same non-stick skillet, cook the mushrooms until they’re beginning to get tender but still somewhat firm.
- Transfer the mushrooms to the baking dish, placing them around the beef tenderloin with the pan juices.
- Cook in the oven for about 25 minutes or to your preferred doneness of roast. For medium rare, an instant-read thermometer inserted in the roast must register 120–125°F.
- Remove the roast and let it rest for about 15 minutes before slicing.
- Serve with the cream sauce.
Cream Sauce
- Heat a saucepan over medium heat. Melt butter.
- Add onion, garlic, and thyme. Stir it all together.
- Pour in the milk and beef broth. Bring to a simmer.
- Turn to low-medium. Add parmesan little by little and stir with a wooden spoon. Don’t leave the cream sauce or it will boil too much.
- Remove from heat and serve with roast beef tenderloin and mashed potatoes.
Recipe FAQ’s
A beef tenderloin is known as an eye fillet in Australia, a filet mignon in Brazil, a fillet in the United Kingdom, and a filet in France. There are two primal cuts: the short loin and the sirloin. The tenderloin is the tenderest part of the animal, and it’s one of the most expensive cuts of beef loin, often keeping it on the menus for special occasions.
This recipe works well with the tenderloin cut, but some other common cuts include the top round roast, the top sirloin roast, the bottom round roast, and the eye of the round roast. Preparation and cook time will vary depending on the cut you choose.
No, the silver skin and any excess fat should be removed from the tenderloin before cooking it. Silver skin is a thin layer of fibrous connective tissue on the top of beef tenderloin, and it is often removed by the butcher before you buy it. If yours has come uncut, you will need to do it at home. It’s easy enough to do—just slip a sharp knife underneath the silver skin and slice it close to the meat while pulling on the silver skin to remove it.
It’s not that difficult and everyone can do it. While mine is not perfect, I manage to tie the beef tenderloin in a decent way, so don’t be intimidated. A whole beef tenderloin has a thinner end. Tuck it under before tying the roast up. Use kitchen twine or Butcher’s twine to tie the roast firmly but not too tight. Secure the twine from end to end by making a slip knot on one end of the roast. Make a series of loops to cover the roast, then cut the excess twine.
There are so many things you can do with beef tenderloin roast leftovers! Try your beef leftovers in Korean Beef Tacos, Italian Beef Sandwiches, Hearty Beef Stew, Doritos Taco Salad, or even Traditional Bolognese with Mushrooms!
Allow the beef roast to cool down completely, then place it in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave on low-medium heat until warmed through to enjoy it again, or use it in other beef recipes.
The best way to freeze roasted beef is by dividing it into individual portions first. Place the portions in ziplock bags or airtight containers to freeze for up to 3 months. You can alternatively wrap it in aluminum foil if you have it instead. Defrost completely before reheating.
Tips for Success
- I plan on 4-6 ounces of beef tenderloin per person when figuring out how many people I will be able to serve from one beef tenderloin. Obviously, this depends on your family’s appetites, but for us, a 2-3-pound beef tenderloin roast will easily feed 6–8 guests.
- Searing the beef before roasting it will help seal in the juices, giving the beef extra flavor.
- Beef tenderloin needs to rest for 10–15 minutes after removing it from the oven to allow the juices to redistribute. Do not skip this step.
What to Serve with Beef Tenderloin Roast
There are so many delicious side dishes that will go well with beef tenderloin. Don’t shy away from sides that include bacon, as this smoky element can pair well.
I always try to include some kind of potato (great for soaking up the gravy!) colorful vegetables, and bread on the side with beef tenderloin roast. Here are some of my favorites:
Substitutions and Variations
- You can use milk with a low-fat content, but this may alter the texture and flavor of the sauce.
- Try adding some sliced carrots, slices of pear, chunky onions, or zucchini to the roast to add extra flavor and nutrients to the dish.
- Get creative and use your favorite herbs and spices to change or add flavor to the roast.
- Use a creamy horseradish sauce or a red wine sauce instead of the mushroom sauce for a different flavor.
More Company Dinner Recipes
- Bacon-Wrapped Pork Tenderloin
- Mom’s Chicken Cordon Bleu
- Baked Salmon with Mango Salsa
- Garlic & Herb Roast Boneless Leg of Lamb
Beef & Lamb
Beef Wellington Recipe
American
Oven Roasted Rack of Lamb Recipe
Beef & Lamb
Prime Rib Roast with Horseradish Sauce
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Roasted Beef Tenderloin with Mushrooms & Cream Sauce
Ingredients
Beef Tenderloin
- 5-6 pounds beef tenderloin trimmed
- 1 Tablespoon coarse kosher salt
- ½ Tablespoon black pepper
- 3 Tablespoons salted butter
- 2 Tablespoons Dijon mustard
- 1 Tablespoon dried thyme
- 1 teaspoon extra virgin olive oil
- 8 ounces brown mushrooms halved
Cream Sauce
- 1 Tablespoon salted butter
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 2 cups whole milk
- 1 cup beef broth
- 1 cup grated parmesan
- Kosher salt and black pepper
Instructions
Beef Tenderloin
- Remove tenderloin from the refrigerator 1 hour before roasting. It has to be at room temperature. Wash and pat dry tenderloin.5-6 pounds beef tenderloin
- Preheat the oven to 395°F and prepare a baking tray in the middle of the oven.
- Season beef tenderloin with salt and pepper. Rub with butter, Dijon mustard and thyme.1 Tablespoon coarse kosher salt, ½ Tablespoon black pepper, 3 Tablespoons salted butter, 2 Tablespoons Dijon mustard, 1 Tablespoon dried thyme
- Heat a non-stick skillet over high heat with oil. Oil must be smoked hot to sear the tenderloin. Sear all 4 sides until browned.1 teaspoon extra virgin olive oil
- Transfer tenderloin without pan juices in a large enough baking dish.
- In the same non-stick skillet, cook mushrooms until half tender. Transfer mushrooms around beef tenderloin in the baking dish with the pan juices.8 ounces brown mushrooms
- Cook in the oven for about 25 minutes or to your favorite doneness of roast. For medium rare, an instant-read thermometer inserted in the roast must register 120 – 125°F.
- Remove roast and let rest for about 15 minutes before slicing.
- Serve with the cream sauce.
Cream Sauce
- Heat a saucepan over medium heat. Melt butter.1 Tablespoon salted butter, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried thyme, 2 cups whole milk, 1 cup beef broth, 1 cup grated parmesan, Kosher salt and black pepper
- Add onion, garlic and thyme. Stir all together.
- Pour milk and beef broth. Bring to a simmer.
- Turn to low-medium. Add parmesan little by little and stir with a wooden spoon. Don’t leave the cream sauce or it will boil too much.
- Remove from heat.
- Serve with roast beef tenderloin and mashed potato.
Notes
- Store: Allow the beef roast to cool down completely, then place it in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave on low-medium heat until warmed through to enjoy it again, or use it in other beef recipes.
- Freeze: The best way to freeze roasted beef is by dividing it into individual portions first. Place the portions in ziplock bags or airtight containers to freeze for up to 3 months. You can alternatively wrap it in aluminum foil if you have it instead. Defrost completely before reheating.
