Ingredients
Beef Tenderloin Roast
- 2 lb beef tenderloin, trimmed and tied (at room temperature for 1 to 2 hours)
- 1 1/2 tsp fine sea salt
- 1 tsp freshly ground black pepper
- 2 garlic cloves, minced
- 1/2 Tbsp fresh thyme leaves, minced
- 2 Tbsp extra light olive oil
Mushroom Sauce
- 2 Tbsp unsalted butter
- 1 Tbsp extra light olive oil
- 1/2 cup yellow onion, finely chopped
- 16 oz baby Bella mushrooms, thickly sliced
- 2 garlic cloves, minced
- 1/2 Tbsp fresh thyme leaves, minced (or 1/2 tsp dried thyme)
- 1/2 tsp salt, or to taste
- 1/2 tsp freshly ground black pepper
- 1/2 cup dry red wine (Pinot Noir, Merlot, Cabernet Sauvignon)
- 1 cup beef broth
- 1/2 cup heavy whipping cream
Instructions
- Preheat Oven and Prepare Tenderloin: Preheat your oven to 500˚F with the rack placed in the center. Pat the room temperature beef tenderloin dry using paper towels and tie it securely with kitchen string to maintain its shape during cooking.
- Season the Tenderloin: In a small bowl, combine minced garlic, fresh thyme, sea salt, and black pepper. Rub this mixture all over the tenderloin, then drizzle and rub thoroughly with olive oil to ensure even seasoning and a nice crust.
- Roast the Tenderloin: Place the seasoned tenderloin in an oven-safe roasting pan or skillet. Insert an oven-safe thermometer into the thickest part of the roast. Roast in the preheated oven for 28-30 minutes for medium doneness (internal temperature 135˚F to 140˚F), or until it reaches your preferred doneness level, referring to a roasting chart if needed.
- Rest the Meat: Remove the roast from the oven 5-10 degrees before it hits the target temperature, as it will continue to cook while resting. Transfer the roast to a cutting board, loosely tent with foil, and let it rest for 15-20 minutes before slicing to retain juices and tenderness.
- Prepare Mushroom Sauce – Sauté Mushrooms and Onions: While the beef rests, heat a large heavy skillet over medium-high heat. Add butter and olive oil, then sauté the sliced mushrooms and chopped onion together, stirring frequently, for 5-7 minutes until the onions are soft and mushrooms are browned.
- Add Aromatics and Seasoning: Stir in minced garlic, thyme, salt, and pepper, cooking for 1 minute until fragrant. Then transfer the mushroom mixture to a separate bowl to temporarily set aside.
- Deglaze with Wine: Pour the red wine into the skillet, scraping the bottom to deglaze and loosen any browned bits. Cook until most of the wine has evaporated, about 2 minutes.
- Reduce Broth: Add beef broth to the skillet and bring to a boil. Allow it to reduce by half, which should take 5-7 minutes, intensifying the sauce’s flavor.
- Finish the Sauce: Stir the heavy cream back into the skillet, add the mushroom mixture, and bring to a boil again. Reduce the heat to low and simmer for 2-3 minutes, or until the sauce thickens to your liking. Adjust seasoning with additional salt and pepper if needed.
- Serve: Slice the rested beef tenderloin and serve it with the warm mushroom sauce drizzled on top or on the side for a delicious, elegant meal.
Notes
- Letting the beef come to room temperature before roasting ensures even cooking.
- Tying the tenderloin helps maintain a uniform shape and even cooking.
- Using an oven-safe thermometer is critical for achieving perfect doneness.
- Resting the meat allows juices to redistribute, resulting in a juicier steak.
- You can substitute baby Bella mushrooms with cremini or button mushrooms if preferred.
- For a richer sauce, use full-fat heavy cream and unsalted butter.
- If you don’t have fresh thyme, dried thyme can be used but should be added sparingly.
- Always adjust salt and pepper at the end to suit your taste.
- Serve with roasted vegetables or mashed potatoes for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
