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!
Servings: 6 servings
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
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.
- 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.
Nutrition
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
