Roasted Beef Tenderloin With Mushroom Sauce

Roasted Beef Tenderloin with Creamy Mushroom Sauce

This recipe creates a succulent roasted beef tenderloin with a rich and flavorful mushroom sauce.

Ingredients:

• Beef Tenderloin:
  • 1 (2-2 ½ pound) center-cut beef tenderloin roast, trimmed
• Seasoning:
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder (optional)
• Aromatics:
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • ½ teaspoon fresh thyme leaves, minced (or ½ teaspoon dried thyme)
• Mushroom Sauce:
  • 1 pound mixed mushrooms (cremini, shiitake, or white button), sliced
  • ½ cup chicken broth
  • ¼ cup dry Marsala wine (or red wine)
  • 1 tablespoon heavy cream
  • 1 tablespoon cornstarch (mixed with 2 tablespoons water to make a slurry)
  • Salt and freshly ground black pepper to taste

Cooking Guide:

1. Preheat your oven to 450°F (230°C) and place a rack in the center.
2. Season the Beef: Pat the beef tenderloin dry with paper towels. Season generously with salt, black pepper, and garlic powder (if using).
3. Sear the Beef: Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Once hot, sear the beef tenderloin on all sides for about 2-3 minutes per side, for a nice golden brown crust. Searing helps lock in the juices.
4. Roast the Beef: Transfer the seared beef tenderloin to a rack set in a shallow roasting pan. Insert a meat thermometer into the thickest part of the meat. Roast for 15-20 minutes, or until the internal temperature reaches your desired doneness (see Tip 1 below for temperature recommendations).
5. Make the Mushroom Sauce: While the beef roasts, remove the skillet from the heat and add the garlic and thyme. Cook for 30 seconds, until fragrant. Add the sliced mushrooms and cook over medium heat for 5-7 minutes, or until softened and browned.
6. Deglaze and Thicken: Pour in the chicken broth and Marsala wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3-4 minutes, or until the liquid has reduced by half. Stir in the heavy cream and simmer for another minute. To thicken the sauce, slowly whisk in the cornstarch slurry and cook for an additional 1-2 minutes, or until the sauce reaches your desired consistency. Season with salt and pepper to taste.
7. Rest and Serve: Once the beef reaches the desired temperature, remove it from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute for a more tender and flavorful slice.
8. Slice and Plate: Slice the rested beef tenderloin against the grain (thinly or thickly, depending on your preference). Arrange slices on a serving platter and spoon the creamy mushroom sauce over the top.

Tips:

• Desired Doneness:
  • 130°F (54°C) for Rare
  • 140°F (60°C) for Medium-Rare (most recommended)
  • 150°F (66°C) for Medium
  • 160°F (71°C) for Medium-Well
• Serve with Sides: This dish pairs well with roasted vegetables (potatoes, asparagus, Brussels sprouts), mashed potatoes, or rice.
• Leftovers: Store leftover roasted beef tenderloin and mushroom sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.

Enjoy this delicious and impressive roasted beef tenderloin with creamy mushroom sauce!