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!
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.
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.
- 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.
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:
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.
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.
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.
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.
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Beef Tenderloin with Creamy Mushroom Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 3 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Western
Description
This Beef Tenderloin with Creamy Mushroom Sauce recipe features a perfectly roasted centre-cut beef tenderloin slathered in a garlic-thyme butter, paired with a rich and silky marsala mushroom sauce. The beef is seasoned and optionally overnight salted for deep flavor, seared in a hot skillet, then slow-roasted at low temperature to medium rare perfection. The luxurious mushroom sauce is made from the roasting juices, white mushrooms, garlic, thyme, marsala wine, chicken stock, and cream for a wonderfully indulgent main course ideal for special occasions or elegant dinners.
Ingredients
Beef
- 1.25 kg centre cut beef tenderloin (eye fillet), tied
- 1 ½ teaspoon cooking / kosher salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
Garlic-Thyme-Butter Slather
- 75 g unsalted butter, softened
- 1 teaspoon garlic, finely grated or minced
- 1 teaspoon fresh thyme leaves, finely chopped
- ¼ teaspoon cooking / kosher salt
- ¼ teaspoon black pepper
Creamy Mushroom Sauce
- 150 g white mushrooms, sliced 3 mm thick
- ½ teaspoon garlic, finely minced
- 1 thyme sprig
- ¾ cup marsala (Italian fortified wine)
- ½ cup low sodium chicken stock
- ¾ cup thickened cream (heavy cream)
- ¼ teaspoon black pepper
Instructions
- Prep beef: Pat the beef dry with paper towels and sprinkle salt and black pepper evenly all over. Place the beef on a rack set inside a tray and refrigerate uncovered for 12 to 24 hours to dry-age and season deeply. This step is optional but recommended for best results.
- Prepare Butter Slather: In a bowl, combine softened butter, finely grated garlic, fresh chopped thyme, salt, and black pepper. Mix well until fully incorporated.
- De-chill beef: Remove the beef from the fridge 2 hours before cooking to allow it to reach room temperature for even cooking.
- Sear the beef: Heat vegetable oil in an ovenproof heavy skillet over high heat until it starts smoking. Quickly and aggressively brown the beef on all sides to develop a deep crust. Then place beef back on the rack and let rest for 15 minutes so the butter does not instantly melt when applied.
- Preheat oven: Set your oven to 120°C/250°F using either fan or standard settings.
- Butter beef: Place the beef back into the cooled skillet. Using ¾ of the prepared butter slather, coat the top and sides of the beef thoroughly (avoid the underside).
- Roast beef: Roast the beef in the oven for 15 minutes, then remove and apply the remaining butter slather on top and sides. Return to oven and roast for an additional 35 minutes or until the internal temperature reaches 53°C/127°F for medium rare.
- Rest and serve: Transfer the beef to a cutting board and let it rest for 10 minutes. The internal temperature will rise to around 56-58°C/133-136°F, ideal for medium rare. Slice thickly and serve with the creamy mushroom sauce.
- Creamy mushroom sauce - Collect roasting juices: Pour all juices from the skillet into a bowl or jug. The fat will separate and rise to the surface. Return ¼ cup (60 ml) of the fat to the skillet and reserve the rest for later.
- Cook mushrooms: Heat the fat in the skillet on high until hot. Add sliced mushrooms and cook until they start to release moisture and sweat. Then add the thyme sprig and minced garlic, cooking for an additional 2 minutes until mushrooms soften.
- Make sauce: Pour in the low sodium chicken stock and reduce by half over medium-high heat. Add marsala wine, thickened cream, black pepper, and the remaining reserved roasting juices. Simmer for 5 minutes until the sauce reduces by half and thickens. Taste and adjust salt if needed; the sauce should have a slight saltiness that complements the beef perfectly. Serve warm alongside sliced beef.
Notes
- Using the centre-cut beef tenderloin is preferred for even cooking due to its uniform thickness; tying is recommended to maintain shape but not mandatory.
- Fresh thyme is best in this recipe; if using dried thyme for the butter, use ½ teaspoon crushed. Skip thyme in the sauce if using dried to avoid specks.
- Use dry marsala wine for depth and sweetness; substitute with port, sherry, madeira, or white wine if unavailable. For a non-alcoholic version, substitute with low sodium chicken stock.
- Overnight salting enhances seasoning deeply but can be skipped if short on time.
- Use a heavy ovenproof skillet like cast iron (around 26 cm/10.5 inches) for searing and roasting.
- Internal temperature guidelines: Pull beef at 53°C/127°F for medium rare; final rested temperature will be 56-58°C/133-136°F.
- Leftover cooked beef can be kept refrigerated for up to 3 days but freezing is not recommended.
Nutrition
- Serving Size: ¼ tenderloin with sauce
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 130 mg


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