Description
Tender slices of beef tenderloin smothered in a rich, creamy mushroom sauce. This elegant yet easy dish is perfect for special occasions or a cozy dinner at home.
Ingredients
Scale
- 1 ½ to 2 pounds beef tenderloin, trimmed and tied
- 8 ounces mushrooms, sliced (cremini or baby bella)
- 2 cloves garlic, minced
- 2 small shallots, finely chopped
- 1 cup heavy cream
- ½ cup beef broth
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 sprigs fresh thyme
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F. Set your cast iron skillet over medium-high heat.
- Season the beef tenderloin generously with salt and black pepper. In a small bowl, mix chopped shallots and garlic.
- Heat olive oil in the skillet. Once hot, add the tenderloin and sear each side for about 2–3 minutes until a crust forms.
- Transfer the skillet with the beef into the oven. Roast for about 15–20 minutes or until desired doneness. Remove and let rest.
- In the same pan, melt butter over medium heat. Add shallots and garlic, then mushrooms. Cook until mushrooms are golden, about 5–7 minutes.
- Deglaze with broth, then stir in cream and thyme. Simmer until slightly thickened.
- Slice the rested beef. Spoon mushroom sauce over the top, garnish with fresh thyme.
- Serve with your favorite sides and enjoy.
Notes
- Bring beef to room temperature before cooking for an even sear.
- Don’t overcrowd mushrooms so they brown properly.
- Use a thermometer to check beef doneness: 135°F for medium-rare.
- The sauce can be made ahead and stored in the fridge.
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 3g
- Sodium: 420mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 135mg
Keywords: beef tenderloin, mushroom sauce, dinner recipe, elegant meal, gluten free