Beef Tenderloin with Creamy Mushroom Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Overnight salting (optional, recommended)
2 hrs
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Servings
4 - 5 people
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Calories
845 kcal
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Course
Main Course
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Cuisine
American
Beef Tenderloin with Creamy Mushroom Sauce
Description
The beef tenderloin is prepped with salt and pepper, then optionally aged refrigerated uncovered for up to 24 hours to enhance seasoning. It is seared quickly on all sides in a hot heavy pan, creating a browned crust before resting. A garlic and thyme butter mixture is applied partially before and after roasting at a low temperature to develop moistness and aromatic flavor. The meat is roasted until an internal temperature around 53°C (127°F) is reached for medium rare.
The mushroom sauce is prepared using sliced white mushrooms, garlic, and fresh thyme cooked down with marsala wine and chicken stock, then finished with thickened cream and seasoned with pepper. This sauce provides a smooth, velvety complement to the tender beef's texture and mild flavor.
This dish is best served sliced to showcase the rare, juicy center and generously topped with the creamy mushroom sauce. It is ideal for a special meal or gathering where the tenderloin can be the centerpiece. The recipe advises resting the meat and using a thermometer for accuracy. Leftovers keep up to three days but are not recommended for freezing.
Ingredients
Beef:
- 1 - 1.25kg/ 2 - 2.5lb beef tenderloin eye fillet), tied (Note 1, centre cut
- 1 1/2 tsp kosher salt cooking salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
Garlic-Thyme-Butter-Slather:
- 75g/ 5 tbsp butter softened, unsalted
- 1 tsp garlic , finely grated or very finely minced with a knife
- 1 tsp thyme finely chopped (Note 2, fresh leaves
- 1/4 tsp kosher salt cooking salt
- 1/4 tsp black pepper
Creamy mushroom sauce:
- 150g/5 oz white mushrooms , sliced 3mm thick
- 1/2 tsp garlic , finely minced
- 1 thyme Note 2, sprig
- 3/4 cup marsala wine Italian fortified wine (Note 3
- 1/2 cup chicken stock , low sodium
- 3/4 cup thickened cream (heavy cream)
- 1/4 tsp black pepper
Instructions
- Prep beef - Pat beef dry with paper towels, sprinkle with salt and pepper all over. Place the beef on a rack on a tray then refrigerate uncovered 12 to 24 hours. (Can skip, Note 5)
- Butter Slather - Mix Butter Slather ingredients in a bowl.
- De-chill - Remove the beef from the fridge 2 hours prior to cooking. This helps the beef cook evenly.
- Sear - Heat oil in an ovenproof heavy based pan over high heat until smoking. (Note 6) Brown the surface of the beef all over, aggressively and quickly. Then put the beef back on the rack to cool for 15 minutes (so the butter doesn't instantly melt when you put it on).
- Preheat oven to 120°C/250°F (both fan and standard ovens) (Note 7).
- Butter - Put beef back in cooled skillet. Slather 3/4 of the butter onto the beef - top and sides (not underside).
- Roast 40 - 50 minutes - Roast for 15 minutes. Remove, slather remaining butter onto the top and sides. Roast for a further 25 - 35 minutes or until the internal temperature is 53°C/127°F for medium rare (Note 8 for other levels of doneness).
- Rest & serve - Remove beef from the skillet onto a cutting board and rest for 10 minutes. The internal temperature will rise 56-58°C / 133-136°F (this is medium rare). Slice thickly and serve with Creamy Mushroom Sauce!
Creamy mushroom sauce
- Roasting juices - Pour all juices in skillet into a bowl or jug. The fat will rise to the surface. Pour off 1/4 cup (60ml) of the fat back into the skillet (reserve the rest for later).
- Cook mushrooms - Turn the stove onto high. Once the butter is hot, add mushrooms and cook until they start to sweat. Then add thyme and garlic, and cook for a further 2 minutes until the mushrooms are softened.
- Sauce - Add chicken stock/broth and reduce by half. Add marsala, cream, pepper and remaining reserved roasting juices. Simmer on medium / medium high for 5 minutes until it reduces by half and the sauce is thickened. Taste - it should be slightly on the salty side (which will seem just right with each mouthful of beef). Add more salt if needed. Serve with beef.
Notes
- Use a center-cut, tied beef tenderloin for even roasting and shape retention; thicker pieces cook more evenly.
- Overnight uncovered refrigeration seasons the beef thoroughly but can be skipped if short on time.
- Fresh thyme is preferred for both the butter slather and the mushroom sauce, while dried thyme may substitute in the butter only.
- Marsala wine provides depth and sweetness to the mushroom sauce; dry varieties are recommended, with port or sherry as alternatives.
- Rest the beef after searing to prevent immediate butter melting and to ensure even cooking.
- Use a meat thermometer to remove the roast at the ideal internal temperature for medium rare, about 53°C (127°F).
- Leftover beef keeps refrigerated up to 3 days; freezing is not advised due to texture changes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 845 kcal
% Daily Value*
| Calories | 845cal | 42% |
| Carbohydrates | 4g | 1% |
| Protein | 39g | 78% |
| Fat | 72g | 111% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 1g | 50% |
| Cholesterol | 213mg | 71% |
| Sodium | 934mg | 39% |
| Potassium | 810mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 930IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 52mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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