Roasted Beef Tenderloin with Mushrooms & Cream Sauce
This hearty Roast Beef Tenderloin roast recipe 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!
Prep Time10 minutes mins
Cook Time30 minutes mins
Additional Time15 minutes mins
Total Time55 minutes mins
Course: Dinner
Cuisine: American
Servings: 6 servings
Calories: 1339kcal
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
Beef Tenderloin
Remove tenderloin from the refrigerator 1 hour before roasting. It has to be at room temperature. Wash and pat dry 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.
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.
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.
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.
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.
Storage
- 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.
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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.
Calories: 1339kcal | Carbohydrates: 8g | Protein: 87g | Fat: 105g | Saturated Fat: 46g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 43g | Trans Fat: 1g | Cholesterol: 330mg | Sodium: 1866mg | Potassium: 1629mg | Fiber: 1g | Sugar: 5g | Vitamin A: 496IU | Vitamin C: 1mg | Calcium: 338mg | Iron: 11mg