Name: Beef Tenderloin with Creamy Mushroom Sauce Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 3 h 15 min
Cuisine: Western
Ingredients: 1.25 kg centre cut beef tenderloin (eye fillet), tied; 1 1/2 tsp cooking / kosher salt; 1/2 tsp black pepper; 1 tbsp vegetable oil; 75 g unsalted butter, softened; 1 tsp garlic, finely grated or minced; 1 tsp fresh thyme leaves, finely chopped; 1/4 tsp cooking / kosher salt; 1/4 tsp black pepper; 150 g white mushrooms, sliced 3 mm thick; 1/2 tsp garlic, finely minced; 1 thyme sprig; 3/4 cup marsala (Italian fortified wine); 1/2 cup low sodium chicken stock; 3/4 cup thickened cream (heavy cream); 1/4 tsp black pepper

There’s something undeniably luxurious about a perfectly cooked tenderloin paired with a dreamy sauce. This Beef Tenderloin with Creamy Mushroom Sauce Recipe is exactly that—rich, tender beef wrapped in a butter-thyme coat and topped with a sauce so silky it feels like a hug for your tastebuds. Trust me, this one’s worth every minute!

The image shows three thick slices of roast meat placed on a wooden board with the larger unsliced roast behind. Each slice reveals a pink inside with a browned, peppered crust on the outside. A creamy beige mushroom sauce with visible mushroom slices is poured generously over the slices, slightly dripping down the sides. Small green herb sprigs are spread on top of the sauce and meat for garnish. The wooden surface is dark and textured, adding a rustic feel. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Tenderloin with Creamy Mushroom Sauce Recipe
Top Tip
How to Serve Beef Tenderloin with Creamy Mushroom Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Tenderloin with Creamy Mushroom Sauce Recipe

Why You'll Love This Recipe

From the first time I roasted this beef tenderloin, I was hooked. The combination of crispy seared edges, juicy interior, and a rich mushroom sauce elevates this dish beyond your typical roast. Whether it's a special occasion or a treat-yourself dinner, this recipe makes you look like a pro, with minimal stress.

Unbeatable flavor: The garlic-thyme butter slather infuses the beef with deep, savory notes that melt in your mouth.
Perfectly tender: Roasting at low temperature ensures the beef stays juicy and cooked evenly every time.
Rich, creamy sauce: The mushroom sauce uses marsala wine for a velvety touch that complements the beef beautifully.
Elegant yet approachable: No fancy techniques needed – just simple steps with big impact.

A long, roasted piece of meat tied with string sits on a wooden board with a white marbled texture underneath. It is sliced into four thick pieces, showing a pink inside and a dark brown seasoned crust. Small green herb sprigs are scattered on the meat. To the left, there is a black bowl filled with light brown sauce that has mushrooms visible in it. The background is softly blurred, highlighting the meat and sauce in the front. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a starring role without overwhelming the others. The beef tenderloin is tender and lean, the butter brings richness, and the mushrooms add earthiness with a splash of marsala wine that ties it all together. When shopping, look for fresh thyme and good quality mushrooms for the best results.

Flat lay of a whole tied center cut beef tenderloin with natural marbling and white twine, a few fresh thyme sprigs with vibrant green leaves, a small mound of finely grated fresh garlic, a generous slab of unsalted butter softened and creamy, a few thinly sliced white mushrooms with clean edges, a small white ceramic bowl filled with deep amber dry marsala wine, a small white ceramic bowl of pale golden vegetable oil, a small white ceramic bowl of rich thickened cream, a small white ceramic bowl of light golden low sodium chicken stock, three whole uncracked brown eggs, a small white ceramic bowl of coarse kosher salt crystals, and a small white ceramic bowl of freshly ground black peppercorns, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef tenderloin (centre cut): This is the most tender part of the tenderloin and roasts evenly due to its uniform thickness. Tying helps keep its shape during cooking.
Cooking/kosher salt: Essential for seasoning and enhancing the natural beef flavor; overnight salting is a game changer but optional.
Black pepper: Adds a mild heat and depth without overpowering the subtle flavors.
Vegetable oil: Use a high smoke point oil for perfect searing.
Unsalted butter: The base for the garlic-thyme butter slather, adds creamy richness and helps brown the beef.
Fresh garlic: Bright, pungent flavor that blends beautifully in both the butter slather and sauce.
Fresh thyme leaves: Adds an herbal earthiness; fresh is preferred for subtlety in the sauce and brightness in the butter.
White mushrooms: Thinly sliced so they cook quickly and absorb sauce flavors.
Marsala wine: This fortified wine brings a sweet, nutty complexity—perfect to enrich the mushroom sauce.
Chicken stock (low sodium): Keeps the sauce savory without overwhelming saltiness.
Thickened cream (heavy cream): Offers luscious creaminess to balance the wine’s acidity and beef’s savoriness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on the season or what’s in my pantry. You can swap out the marsala for sherry or port if you like, and sometimes I add a splash of Dijon mustard to the butter slather for an extra kick. Don’t be afraid to personalize it—you’ll enjoy making it your own.

Variation: Once, I swapped fresh thyme for rosemary, which gave a woodsy twist that my family adored.
Dietary tweaks: For dairy-free, use olive oil instead of butter in the slather and coconut cream in the sauce.
Heat level: Add a pinch of crushed red pepper flakes to the mushroom sauce for subtle warmth.

Step-by-Step: How I Make Beef Tenderloin with Creamy Mushroom Sauce Recipe

Step 1: Prep and Season Like a Pro

Pat your beef tenderloin dry—this is key for getting that beautiful sear later. Season generously with kosher salt and black pepper on all sides. I like to pop it on a rack in the fridge uncovered for 12 to 24 hours if I have time; it helps flavor penetrate and improves the crust. No time? No worries, just season before cooking.

Step 2: Make the Garlic-Thyme Butter Slather

Mix softened unsalted butter with freshly grated garlic, chopped thyme leaves, salt, and pepper. This butter will melt into the beef while roasting, layering flavor and adding moisture. I always make it first so it’s ready when the beef is seared and cooled.

Step 3: Sear That Beef to Lock in Juices

Heat vegetable oil in a heavy ovenproof pan over high heat until it’s just smoking—this is your chance for a perfect crust. Sear the beef quickly on all sides, getting a rich golden-brown color. After searing, place the beef on a rack to cool for about 15 minutes. This pause helps the butter slather stick better without melting immediately.

Step 4: Roast Low and Slow for Even Cooking

Preheat your oven to 120°C (250°F)—low and steady wins the race here. Place the beef back into the cooled skillet, slather about three-quarters of your butter mixture on the top and sides, but not the bottom. Roast for 15 minutes, then take it out to apply the remaining butter. This double butter application helps build layers of flavor and keeps the beef luscious. Return it to roast for another 25 to 35 minutes, aiming for an internal temperature of 53°C (127°F) for medium rare.

Step 5: Rest and Slice Like a Pro

Once out of the oven, let your tenderloin rest on a cutting board for 10 minutes. This step is non-negotiable—it lets the juices redistribute for moist, tender slices. The temperature will rise during this time to about 56–58°C (133–136°F), perfect for medium rare. Slice thickly and get ready to spoon over that creamy mushroom sauce.

Step 6: Whip Up the Creamy Mushroom Sauce

Pour all the pan juices into a bowl and let the fat separate. Pour about ¼ cup back into the skillet, discarding the rest or saving for future cooking. On high heat, melt the fat and toss in sliced mushrooms to sweat, then add a sprig of thyme and minced garlic. Cook till mushrooms soften, then pour in chicken stock and reduce by half. Next, add the marsala wine, cream, black pepper, and reserved juices. Simmer over medium heat until thickened and luscious—taste and adjust salt if needed. This sauce will perfectly highlight your tender beef.

Top Tip

When I first made this recipe, I learned some little secrets that take it from good to unforgettable. The overnight salting is a game changer, but if you forget, seasoning well before cooking still impresses. Using a meat thermometer changed my roast game entirely—no more guesswork. And don’t rush the resting period; it makes all the difference in juiciness.

Overnight Salting: Try to season your beef a day ahead—this seasons it deeply and gives you a better crust.
Meat Thermometer: Invest in one if you can – it takes the stress out and guarantees perfect doneness.
Butter Slather Timing: Apply butter after searing and halfway through roasting for layers of flavor and moisture.
Rest Your Meat: Always rest for at least 10 minutes to lock in juices and ensure tenderness.

How to Serve Beef Tenderloin with Creamy Mushroom Sauce Recipe

Garnishes

I like to keep garnishes simple so the beef and sauce shine. A few sprigs of fresh thyme scattered on top add a pop of color and fragrance. Sometimes I sprinkle finely chopped chives for a mild oniony crunch. A little cracked black pepper freshly added before serving never hurts either.

Side Dishes

Mashed potatoes or creamy polenta are my go-to starchy sides—they soak up all that luscious sauce perfectly. If you want greens, roasted asparagus or garlic sautéed green beans add just the right freshness without competing flavors.

Creative Ways to Present

Once, I arranged thick beef slices fanned out on a platter topped with mushroom sauce and garnished with thyme and a light drizzle of truffle oil for an extra layer of luxury. For intimate dinners, plate individually with sauce artfully drizzled and microgreens sprinkled on top. Presentation like this always earns compliments!

Make Ahead and Storage

Storing Leftovers

Wrap your leftover beef tightly in foil or plastic wrap and store in an airtight container in the refrigerator. I’ve found it stays lovely for up to three days without drying out too much, especially if you keep it coated in some of that mushroom sauce.

Freezing

Because this dish is so delicate, freezing the cooked tenderloin isn’t my favorite—it can lose some texture. However, the mushroom sauce freezes beautifully in a separate container, so you can make that ahead and thaw it when you want to reheat some beef.

Reheating

To reheat, gently warm the beef slices in a low oven (about 120°C/250°F) covered loosely with foil to prevent drying. Warm the mushroom sauce separately on the stovetop over low heat, stirring occasionally. Then plate together for a fresh-tasting meal.

Frequently Asked Questions:

Can I skip the overnight salting step?

Absolutely. While overnight salting helps season the beef throughout and improves the crust, you can season just before cooking and still get excellent results—just be sure to season generously.

What’s the best way to check beef doneness?

Using an instant-read meat thermometer is the easiest and most reliable way. For medium rare, pull the beef from the oven at 53°C (127°F) and let it rest—that ensures the perfect finish temperature.

Can I substitute marsala wine in the mushroom sauce?

Yes! Dry sherry, port, madeira, or even a dry white wine work well. For a non-alcoholic version, just use extra low sodium chicken stock. Just remember that marsala adds a unique sweetness and depth that’s hard to replicate exactly.

What sides go best with this Beef Tenderloin with Creamy Mushroom Sauce Recipe?

Creamy mashed potatoes, polenta, or roasted seasonal vegetables, like asparagus or green beans, complement the rich beef and sauce wonderfully. Simple, rustic sides let the main shine.

Final Thoughts

This Beef Tenderloin with Creamy Mushroom Sauce Recipe has become my go-to when I want to impress but still keep things relaxed in the kitchen. The deep flavors and tender texture feel fancy but without fuss, making it a winner every time. I hope when you try it, it becomes a favorite in your home, too—it’s like serving a little taste of celebration in every bite.