Roasted Beef Tenderloin with Mushrooms & Cream Sauce
User Reviews
5.0
6 reviews
Excellent
Roasted Beef Tenderloin with Mushrooms & Cream Sauce
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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!
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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
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Instructions
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.
Notes
- Storage
- 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.
- 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 Information
Show Details
Calories
1339kcal
(67%)
Carbohydrates
8g
(3%)
Protein
87g
(174%)
Fat
105g
(162%)
Saturated Fat
46g
(230%)
Polyunsaturated Fat
4g
Monounsaturated Fat
43g
Trans Fat
1g
Cholesterol
330mg
(110%)
Sodium
1866mg
(78%)
Potassium
1629mg
(47%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
496IU
(10%)
Vitamin C
1mg
(1%)
Calcium
338mg
(34%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1339 kcal
% Daily Value*
| Calories | 1339kcal | 67% |
| Carbohydrates | 8g | 3% |
| Protein | 87g | 174% |
| Fat | 105g | 162% |
| Saturated Fat | 46g | 230% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 43g | 215% |
| Trans Fat | 1g | 50% |
| Cholesterol | 330mg | 110% |
| Sodium | 1866mg | 78% |
| Potassium | 1629mg | 35% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 496IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 338mg | 34% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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