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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!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
55 mins
Servings: 6 servings
Calories: 1339 kcal
Course: Dinner
Cuisine: American

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
    Cup of Yum
  1. Remove tenderloin from the refrigerator 1 hour before roasting. It has to be at room temperature. Wash and pat dry tenderloin. 
  2. Preheat the oven to 395°F and prepare a baking tray in the middle of the oven.
  3. Season beef tenderloin with salt and pepper. Rub with butter, Dijon mustard and thyme.
  4. 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.
  5. Transfer tenderloin without pan juices in a large enough baking dish.
  6. In the same non-stick skillet, cook mushrooms until half tender. Transfer mushrooms around beef tenderloin in the baking dish with the pan juices.
  7. 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.
  8. Remove roast and let rest for about 15 minutes before slicing.
  9. Serve with the cream sauce.
Cream Sauce
  1. Heat a saucepan over medium heat. Melt butter.
  2. Add onion, garlic and thyme. Stir all together.
  3. Pour milk and beef broth. Bring to a simmer.
  4. 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.
  5. Remove from heat.
  6. 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

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

% 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.