Melt-In-Your-Mouth Beef Tenderloin (Printable version)
Luxurious tender beef with rich, velvety mushroom cream sauce
# What you'll need:
→ Beef
01 - 1.5 lb beef tenderloin, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 0.5 tsp freshly ground black pepper
05 - 1 tsp fresh thyme leaves
→ Mushroom Sauce
06 - 2 tbsp unsalted butter
07 - 2 shallots, finely chopped
08 - 10 oz cremini or button mushrooms, sliced
09 - 2 garlic cloves, minced
10 - 0.5 cup dry white wine or beef broth
11 - 1 cup heavy cream
12 - 1 tsp Dijon mustard
13 - 1 tsp fresh lemon juice
14 - Salt and pepper, to taste
15 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Preheat oven to 425°F.
02 - Pat the beef tenderloin dry with paper towels. Rub with olive oil, salt, pepper, and thyme.
03 - Heat a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides for 2-3 minutes per side until deeply browned.
04 - Transfer skillet to the oven and roast for 15-20 minutes, or until an internal temperature of 130°F for medium-rare. Adjust for desired doneness.
05 - Remove from oven, cover loosely with foil, and rest for 10 minutes.
06 - In a large skillet, melt butter over medium heat. Add shallots and cook for 2 minutes until softened.
07 - Add mushrooms and sauté for 5-7 minutes until golden and their moisture evaporates. Stir in garlic and cook for 1 minute.
08 - Pour in wine or broth, scraping up any bits from the pan. Let it simmer and reduce by half for about 3 minutes.
09 - Stir in heavy cream, Dijon mustard, and lemon juice. Simmer gently for 3-5 minutes until thickened. Season with salt and pepper.
10 - Slice the rested tenderloin and serve topped with the creamy mushroom sauce. Garnish with fresh parsley.
# Expert Advice:
01 -
- The combination of searing and roasting creates that restaurant quality crust while keeping the inside impossibly tender
- That mushroom sauce is rich enough to make you close your eyes but balanced with just enough acidity
02 -
- An instant read thermometer is absolutely non negotiable—guessing doneness on an expensive cut like this is gambling with your money
- The sauce thickens quickly once you add the cream, so keep the heat gentle and watch it like a hawk
03 -
- Take the beef out of the fridge 30 minutes before cooking—room temperature meat sears more evenly
- Don't crowd the pan when searing or the temperature will drop and you'll steam instead of brown