Beef Tenderloin with Mushroom Sauce
Total Time
1 hr
Prep Time
15 mins
Cook Time
45 mins
Rating
5 out of 5 stars
(124)
Ingredients
6 servings
- 2 lb beef tenderloin, trimmed and tied (at room temperature for 1 to 2 hours)
- 1 1/2 tsp salt (fine sea salt)
- 1 tsp black pepper, freshly ground
- 2 garlic cloves, minced
- 1/2 Tbsp fresh thyme leaves, minced
- 2 Tbsp extra light olive oil
- 2 Tbsp unsalted butter
- 1 Tbsp extra light olive oil
- 1/2 cup yellow onion, finely chopped
- 16 oz baby Bella mushrooms, thickly sliced
- 2 garlic cloves, minced
- 1/2 Tbsp fresh thyme leaves, minced (or 1/2 tsp dried thyme)
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper, freshly ground
- 1/2 cup dry red wine (Pinot Noir, Merlot, Cabernet, Sauvignon)
- 1 cup beef broth
- 1/2 cup heavy whipping cream
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Preparation
Step 1
Preheat oven to 500˚F with rack in the center of the oven. Pat dry your room temperature tenderloin with paper towels. Tie tenderloin with kitchen string.
Step 2
Combine 2 minced garlic cloves, 1/2 Tbsp thyme, 1 1/2 tsp salt and 1 tsp black pepper and rub all over roast. Drizzle generously and rub all over with 2 Tbsp olive oil.
Step 3
Place into an oven-safe roasting pan or skillet. Insert oven-safe thermometer into the deepest portion of the roast and bake in a preheated oven at 500˚F for 28-30 min for medium doneness (135˚F to 140˚F) or to desired doneness.
Step 4
Remove from the oven 5-10 degrees before the roast reaches your desired temperature (the temperature will continue to rise as it rests). Transfer roast to a cutting board, loosely tent with foil and rest for 15-20 minutes then slice.
Step 5
Place a large heavy skillet over medium-high heat. Add 2 Tbsp butter and 1 Tbsp oil then add sliced mushrooms and onion and sauté together, stirring frequently for 5-7 minutes or until onions are soft and mushrooms are lightly browned.
Step 6
Add minced garlic, thyme, 1/2 tsp salt and 1/2 tsp black pepper. Stir together for 1 minute until fragrant then transfer mushrooms to a separate bowl.
Step 7
Add 1/2 cup wine and scrape the bottom to deglaze. Continue cooking until most of the wine has evaporated (2 minutes).
Step 8
Add 1 cup beef broth and boil until reduced by half (5-7 min).
Step 9
Stir in heavy cream and mushrooms, bring back to a boil then reduce heat and simmer another 2-3 minutes or until sauce reaches desired thickness. Season sauce to taste with salt and pepper.
Step 10
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Chef's notes
For even cooking, we highly recommend bringing the tenderloin to room temperature before roasting. We like to take it out of the refrigerator and let it sit at room temperature for 1 to 2 hours.
If you don’t have kitchen string, you can use unwaxed, unflavored dental floss.
