Garlic Butter Beef Tenderloin with Creamy Mushroom Sauce

Helga Glaesel de BlandingJanuary 26, 2024

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This beef tenderloin recipe is prepared in the oven, and we made it recently for a special meal at home. You can see the notes at the bottom of the recipe where you will find the temperature that the beef should reach for the desired doneness. We like ours to reach medium temperature, so the meat still looks pink. This takes around 20- 22 minutes. You can increase the time by a few minutes if you prefer your meat well done.

We do recommend you season and allow your beef to sit uncovered in the refrigerator the day before, this will result in a nice golden crust when you sear it, but it is not absolutely necessary. We also tied both pieces using kitchen twine, this is done to make the pieces more into a cylinder shape so it cooks more evenly, and it will have a better presentation.

The sauce to pair with beef tenderloin could be a bearnaise or mustard sauce. We made a creamy mushroom sauce to serve over it, and we have included the recipe here. As a side, we recommend mashed potatoes and grilled asparagus.

Don’t forget to let the meat rest for a few minutes before cutting it so the juices don’t run out.

Helga

Garlic Butter Beef Tenderloin
with Creamy Mushroom Sauce

Ingredients, for the Beef Tenderloin:
3 – 4 lb. Beef tenderloin, trimmed, cut in two pieces and tied.
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
4 tbsp butter, salted, softened
2 tsp garlic, minced
1 tsp Dijon mustard
2 tsp rosemary and/or thyme, minced

Ingredients, for the Mushroom Sauce:
2 tbsp unsalted butter
½ tbsp olive oil
10-oz. mushrooms, sliced
Pinch of salt and pepper
2 garlic cloves , minced
¼ cup white wine
½ cup broth (chicken, beef or vegetable)
1 cup (250 ml.) cooking cream
½ cup grated parmesan
2 tsp fresh thyme or ½ tsp dried thyme

Procedure, day before cooking – this step will help get a nice crust when searing:

Trim the beef tenderloin if it’s not already, then cut in half to make two pieces. Tuck the long end under and use butcher’s twine to tie the tenderloin.
Season all over with salt and pepper and leave in the fridge, uncovered overnight, or at least 10 hours.

Procedure, day of cooking:

Remove the tenderloin from fridge and set on counter for about 2 hours prior to cooking, to come to room temperature.
Preheat oven to 425ºF.
Place oil in a large cast-iron skillet or other heavy skillet and heat over medium-high heat. Sear the beef tenderloin on all sides, about 3 to 5 minutes per side, creating a nice golden-brown crust.
Meanwhile combine the softened butter, garlic, mustard and herbs in a small dish and mix. Slather the seared tenderloin with the butter mixture. If using the skillet, place in preheated oven, or transfer the seared tenderloin to a baking dish and place in preheated oven. Roast until desired internal temperature is reached, about 20 to 25 minutes.
Remove tenderloin from oven and transfer to a cutting board. Let rest for 10 minutes to allow the juices to redistribute before slicing into 1″ slices.

Procedure, for the mushroom sauce:

Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and cook until golden brown – takes about 4 to 5 minutes.
Just before they’re done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden, about 30 seconds.
Carefully add the white wine. Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
Add broth and parmesan. Stir, then lower heat to medium so the sauce is simmering.
Add the cream and stir occasionally and simmer for 2 – 3 minutes until it thickens. Do not let the sauce boil, or the cream can split. It will be thick, if you like you can add more broth to make it lighter.
Stir in the thyme, adjust salt and pepper to taste. Remove from stove.
Serve over your cooked beef tenderloin.

Note:

Tenderloin Internal Temperature
- RARE – 115°F – 120°F
- MEDIUM RARE – 120°F – 125°F
- MEDIUM – 130°F – 135°F

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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