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Instructions
Step 1: Preparing the Beef Tenderloin
- Season the Beef:
Start by removing your beef tenderloin steaks from the refrigerator about 20 minutes before cooking to bring them to room temperature. This ensures even cooking. Pat the steaks dry with paper towels, as this helps with a better sear. Generously season both sides with salt and freshly ground black pepper. - Sear the Beef:
Heat 2 tablespoons of olive oil or unsalted butter in a heavy skillet (preferably cast iron) over medium-high heat. Once the pan is hot, add the steaks. For a nice sear, do not overcrowd the pan—if necessary, cook the steaks in batches. Sear the beef tenderloin for about 3-4 minutes per side for medium-rare, or until a golden-brown crust forms. Adjust the time depending on your desired doneness:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (66°C)
- Well-done: 160°F (71°C) After searing, add the smashed garlic and herbs to the pan and let them infuse the oil for another 1-2 minutes. Remove the steaks from the pan and let them rest for a few minutes on a cutting board. This resting time ensures the juices stay inside the meat.
Step 2: Making the Creamy Mushroom Sauce
- Cook the Mushrooms:
In the same skillet, lower the heat to medium. Add 2 tablespoons of butter and 1 tablespoon of olive oil. Once the butter has melted, add the sliced mushrooms. Cook the mushrooms for about 5-7 minutes, stirring occasionally, until they have released their moisture and become golden brown. - Add Garlic and Wine:
Stir in the minced garlic and cook for 30 seconds until fragrant. If using, pour in the white wine and let it reduce for 2-3 minutes, scraping up any browned bits from the bottom of the skillet (this is where a lot of the flavor is!). If you prefer not to use wine, you can skip this step and proceed with adding the broth. - Prepare the Creamy Sauce:
After the wine has reduced, add the beef broth and bring to a simmer. Let it cook for another 3-4 minutes until slightly reduced. Then, lower the heat and stir in the heavy cream and Dijon mustard. Allow the sauce to simmer for another 5 minutes, thickening slightly. - Season the Sauce:
Taste the sauce and adjust seasoning with salt and pepper. If you’d like a richer flavor, feel free to add a bit more butter or a splash of cream.
Step 3: Serve the Beef Tenderloin with Mushroom Sauce
- Plate the Steaks:
To serve, place each tenderloin steak on a plate. Spoon the creamy mushroom sauce generously over the top. Be sure to include some of the mushrooms in each serving for extra flavor. - Garnish:
Garnish with freshly chopped parsley for a pop of color and a hint of freshness. You can also add a few sprigs of thyme or rosemary for an elegant touch.
Side Dish Pairing Ideas
This dish is rich and flavorful, so pairing it with lighter sides can help balance the meal. Here are a few ideas that complement the beef tenderloin:
- Roasted Vegetables: Roasted asparagus, Brussels sprouts, or carrots work beautifully alongside beef tenderloin and add a touch of freshness to the plate.
- Garlic Mashed Potatoes: The creaminess of mashed potatoes pairs perfectly with the rich mushroom sauce.
- Crisp Green Salad: A simple arugula or spinach salad with lemon vinaigrette adds a refreshing contrast to the rich meat and sauce.
- Risotto: A creamy parmesan risotto would pair wonderfully with this dish, absorbing the savory sauce.
Tips for the Perfect Beef Tenderloin with Creamy Mushroom Sauce
- Searing the Steak: Searing the beef at high heat helps develop a caramelized crust while keeping the inside juicy. Be patient and let the meat sear without moving it around in the pan to get the best crust.
- Resting the Meat: Let the beef rest for at least 5 minutes after cooking. This allows the juices to redistribute, ensuring a tender and juicy steak.
- Adjust the Sauce: Feel free to adjust the thickness of the creamy mushroom sauce. If you want a thicker sauce, let it simmer longer; if it’s too thick, you can add a little more broth or cream.
- Use Fresh Herbs: Fresh herbs like rosemary or thyme really elevate the flavor of the beef. If you don’t have fresh herbs, you can use dried, but be sure to use less since dried herbs are more concentrated.
Conclusion
Beef Tenderloin with Creamy Mushroom Sauce is a show-stopping meal that’s perfect for any special occasion. The combination of the perfectly cooked tenderloin and the rich, velvety mushroom sauce is a true culinary delight. Best of all, it’s easier to prepare than it might seem, with simple ingredients and techniques that will make you feel like a gourmet chef in your own kitchen.
Whether you’re celebrating a milestone or simply treating yourself to something luxurious, this dish is sure to become a favorite in your dinner rotation. Pair it with your favorite sides, pour a glass of red wine, and enjoy a restaurant-quality experience at home.
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