Beef Tenderloin with Creamy Mushroom Sauce Recipe

Ingredients

• 1.25 kgcentre-cut beef tenderloin (eye fillet), tied
• 1 1/2 tspcooking or kosher salt
• 1/2 tspblack pepper
• 1 tbspvegetable oil
• 75 gunsalted butter, softened
• 1 tspgarlic, finely grated or minced
• 1 tspfresh thyme leaves, finely chopped
• 1/4 tspcooking or kosher salt
• 1/4 tspblack pepper
• 150 gwhite mushrooms, sliced 3 mm thick
• 1/2 tspgarlic, finely minced
• 1thyme sprig
• 180 ml (3/4 cup)Marsala wine
• 120 ml (1/2 cup)low-sodium chicken stock
• 180 ml (3/4 cup)thickened cream (heavy cream)
• 1/4 tspblack pepper

Instructions

1. 1

   Season the beef

   Pat the beef dry with paper towels and season all over with 1 1/2 tsp salt and 1/2 tsp pepper. Set it on a rack over a tray and refrigerate uncovered for 12 to 24 hours, or skip the salting rest if time is short.

2. 2

   Mix the butter

   Stir the softened butter with the grated garlic, chopped thyme leaves, 1/4 tsp salt and 1/4 tsp pepper until evenly combined.

3. 3

   Bring to temperature

   Take the beef out of the fridge about 2 hours before cooking so it can come towards room temperature.

4. 4

   Sear the beef

   Heat the vegetable oil in a heavy-based, ovenproof skillet over high heat until smoking hot. Sear the beef quickly on every side until well browned, then return it to the rack and leave it to cool for 15 minutes.

5. 5

   Preheat the oven

   Heat the oven to 120°C (250°F), whether using a fan or standard oven.

6. 6

   Coat with butter

   Put the beef back in the cooled skillet and spread about three-quarters of the garlic-thyme butter over the top and sides, avoiding the underside.

7. 7

   Roast the beef

   Roast for 15 minutes, then remove the skillet and spread the remaining butter over the top and sides. Return it to the oven for another 35 minutes, or until the centre reaches 53°C (127°F) for medium rare.

8. 8

   Rest and slice

   Move the beef to a chopping board and rest it for 10 minutes; the temperature should rise to 56–58°C (133–136°F). Slice thickly and serve with the mushroom sauce.

9. 9

   Separate the juices

   Pour the skillet juices into a bowl or jug and let the fat rise. Pour 60 ml (1/4 cup) of the fat back into the skillet and reserve the rest.

10. 10

    Cook the mushrooms

    Heat the reserved fat in the skillet over medium-high heat. Add the mushrooms and cook until they begin to sweat, then add the thyme sprig and minced garlic and cook for 2 minutes more, until softened.

11. 11

    Reduce the sauce

    Add the chicken stock and reduce it by half. Stir in the Marsala, cream, 1/4 tsp pepper and reserved roasting juices. Simmer over medium to medium-high heat for 5 minutes, until reduced by half and thickened; taste and add salt if needed.

12. 12

    Plate and serve

    Arrange the sliced beef on plates and spoon the creamy mushroom sauce over it or serve it alongside. Serve immediately.

What is beef tenderloin with creamy mushroom sauce?

Beef tenderloin is a lean, tender cut from the loin, often served as a roast for a celebratory meal. This Western-style version pairs it with a cream sauce enriched by mushrooms, Marsala and the beef’s roasting juices.

The method builds flavour in stages: overnight salting seasons the meat, a quick sear browns its surface, and garlic-thyme butter adds savoury richness during roasting.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 35g protein, 7g carbs, 42g fat.

The beef supplies most of the protein, while the Marsala and mushrooms contribute some carbohydrates. Butter, cream and the fat used in the sauce account for much of the dish’s fat; balance the plate with green vegetables and a modest serving of potatoes or bread.

Why salt the beef ahead?

Overnight salting: Leaving the seasoned beef uncovered on a rack for 12 to 24 hours gives the seasoning time to work into the surface and lets the exterior dry. If you cannot plan ahead, the recipe allows you to skip this rest.

Room-temperature rest: Taking the beef out about 2 hours before cooking helps it lose some of its chill before it goes into the hot skillet and oven.

Getting a good sear

Hot pan: Heat the oil until it is smoking before adding the beef, then brown all sides quickly. The aim is a well-browned exterior, not to cook the tenderloin through in the pan.

Butter timing: Let the seared beef cool on the rack for 15 minutes before coating it. This helps prevent the softened butter from melting off immediately.

How to judge the roast

Temperature: Use a meat thermometer in the centre of the thickest part; the recipe targets 53°C (127°F) before resting for medium rare. Oven timing is a guide, so check the temperature rather than relying on the clock alone.

Resting: Give the roast 10 minutes on a board before slicing. The temperature is expected to rise to 56–58°C (133–136°F), and resting also gives the juices time to settle.

Building the mushroom sauce

Roasting fat: Let the juices stand until the fat separates, then measure 60 ml (1/4 cup) back into the skillet as directed. This carries the browned flavour from the roast into the sauce.

Reduction: Cook the mushrooms until they soften, reduce the stock by half, then simmer the combined sauce for 5 minutes. It is ready when it has thickened; taste at the end and adjust the seasoning if needed.

What to serve alongside

The beef and creamy sauce make a rich main course, so pair them with something that can catch the sauce, such as mashed potatoes or crusty bread. Green vegetables, such as green beans or steamed broccoli, add a fresh contrast.

Slice the tenderloin just before serving and spoon the sauce over each portion or offer it at the table. This keeps the roast’s browned exterior visible while letting everyone choose how much sauce to take.

Recipe notes & tips

• Tie the tenderloin so its thickness is as even as possible for more consistent roasting.
• Use a rack for the overnight salting so air can circulate around the beef.
• Check the centre temperature with a thermometer before deciding whether the roast needs more time.
• Slice the mushrooms evenly so they soften at a similar rate.
• Keep an eye on the sauce as it reduces, since it can thicken quickly near the end.

Variations

• Use button mushrooms: Swap them for the white mushrooms and slice them to a similar thickness.
• Try dried thyme: Use a small amount in the butter if fresh thyme is unavailable.
• Change the wine: Use dry sherry in place of Marsala for a different savoury note.
• Serve sauce separately: Keep the slices uncovered and let diners add sauce at the table.
• Add shallot: Finely chop one and soften it with the mushrooms for extra allium flavour.

Common mistakes to avoid

• Skipping the dry pat: Damp beef browns less effectively; pat it thoroughly before seasoning.
• Searing in a cool pan: The meat may colour slowly; wait until the oil is smoking hot.
• Adding butter too soon: It can melt away on very hot beef; let the seared roast cool for 15 minutes first.
• Guessing doneness by time: Roasts vary in thickness; check the centre with a thermometer.
• Cutting straight away: The juices can run onto the board; rest the beef for 10 minutes before slicing.
• Boiling the cream sauce hard: It may reduce too quickly; keep it at a steady simmer and watch its thickness.

How to store

Refrigerate leftover beef and sauce separately in covered containers within 2 hours, and use within 3 days. Reheat gently until hot, adding a splash of stock or water to loosen the sauce if needed; avoid prolonged heating of the beef to help keep it tender.

Frequently asked questions