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Beef Tenderloin with Mushroom Gravy

by Katerina Petrovska

5 from 8 votes

Sep 07, 2020, Updated Oct 28, 2025

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Learn how to cook succulent beef tenderloin with homemade mushroom gravy. This festive spin adds an extra dash of indulgence! Perfect for any special event or holiday, this tenderloin is easy to prepare yet tastes super luxurious.

The juicy beef tenderloin recipe goes perfectly with a side of crispy garlic parmesan roasted potatoes and my soft, fluffy dinner rolls to soak up the leftover gravy!

Roast Beef Tenderloin Recipe

This roasted beef tenderloin with mushroom gravy is an extra-festive take on my classic tenderloin recipe. I love this version because it amps up the flavor even more! Adding this silky smooth, made-from-scratch mushroom sauce to the tenderloin gives you a combo that’s perfect for any special occasion or the holidays.

This prized cut of meat is our favorite for special and festive occasions. It caters to a large crowd and involves minimal hassle. Beef tenderloin is one of those dishes that looks, tastes, and just plain sounds fancy. Ironically, it’s a really, really easy cut of beef to prepare! With minimal effort, it comes out just right every time. All you really need is an oven and a meat thermometer.

Ingredients You’ll Need

• Beef Tenderloin, Trimmed: You can do this yourself or have your butcher take care of it. And ask them to tie it for you with kitchen twine. 
• Salt and Black Pepper: Season generously! It’s the foundation of all that flavor.
• Fresh Thyme and Oregano: You’ll want to strip the thyme leaves off of the stems and discard the stems. Finely chop the thyme and oregano.
• Olive Oil & Butter: Olive oil for the sizzle, butter for the flavor. You can also use avocado oil or any other neutral cooking oil.
• Fresh Garlic: Mince the garlic or put it through a garlic press.
• Fresh Sliced Mushrooms: Cremini, or “baby bella” mushrooms, are probably the most popular. You can also use shiitake, porcini, chanterelles, and even plain white mushrooms!
• Wine or Broth: A dry white wine will give this sauce lots of authentic French cuisine flavor, but you can also use low-sodium beef broth.
• Heavy Cream: To create that velvety, restaurant-style finish to the sauce.
• Dijon Mustard: Adds just the right amount of tang to balance the creamy sauce.

How To Roast A Beef Tenderloin

• Bring meat to room temperature: Set the tenderloin, covered, on your counter for 1 hour before cooking. Try not to skip this step. It’s important for even cooking.
• Season with aromatics: Pat the meat dry with paper towels. Mix the olive oil with the salt, pepper, and herbs, and rub the mixture all over the tenderloin. Place on a jelly roll pan and tuck the thin end underneath (if it’s not already tucked and tied in place).
• Optional but recommended: Before roasting, sear the meat to brown on all sides, then continue to roast it in the oven. If you have a 12-inch cast iron skillet, use that so you can continue to roast the beef in the same skillet.
• Roast, rest, and serve: Slide the meat into the oven, roast for 25 to 30 minutes at 450˚F, and then let it rest for 10 minutes on a cutting board before slicing. DO remove the roast from the oven once the internal temperature of the meat reaches 130˚F to 135˚F. Please use an instant read thermometer. 

How To Make The Mushroom Gravy

While tender, juicy cuts of meat like ribeye, filet mignon, and tenderloin are all excellent on their own, I find that many people (including me!) appreciate a saucy addition to the meal. My personal favorite is this creamy pan mushroom sauce. You might recognize variations of it from recipes like my skillet pork chops and Salisbury steak.

• Sauté: Melt the butter in a large skillet. Sauté the garlic, and then add the mushrooms. Cook for 4 minutes, stir, and then cook again until tender. Remove mushrooms and garlic from the pan and set aside.
• Deglaze the pan: Add the liquid to the hot skillet, scraping up browned bits from the bottom of the pan. Simmer for 5 minutes to reduce the liquid by ⅓. Whisk in the cream, followed by the Dijon. Bring to a boil, reduce the heat, and simmer for 5 minutes to thicken.
• Combine and finish: Gently stir the cooked mushrooms into the thickened gravy, taste, and adjust the salt and pepper. Serve immediately with the warm, sliced tenderloin.

Serving Suggestions

I love this roasted beef with a side of fluffy bread rolls or garlicky cheddar bay biscuits for sopping up all that flavorful gravy. For a veggie side, my fast and easy air fryer Brussels sprouts complement the succulent beef perfectly, or try my creamy mashed cauliflower as a low-carb alternative to traditional mashed potatoes or Hassleback potatoes. I also like the way this Waldorf salad adds a burst of apple-and-nut sweetness to a savory meal. For dessert, tuck into a slice of soft pumpkin bread or pear cake!

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5 from 8 votes

Beef Tenderloin with Mushroom Gravy

by Katerina Petrovska

This beef tenderloin is juicy, tender, and served with a rich, homemade mushroom gravy that takes it over the top. It’s the perfect holiday centerpiece.

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Resting Time: 1 hour hour

Total Time: 2 hours hours 10 minutes minutes

Servings: 12 servings

Ingredients 

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For the Tenderloin

• ▢ 3 to 4 pound beef tenderloin, trimmed and tied
• ▢ 2 teaspoons salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 1½ teaspoons fresh oregano, chopped
• ▢ 1 teaspoon fresh thyme leaves, chopped, tough stems discarded
• ▢ 1 tablespoon olive oil

For the Mushroom Gravy

• ▢ 2 tablespoons butter
• ▢ 2 cloves garlic, minced
• ▢ 12 ounces sliced mushrooms
• ▢ salt and freshly ground black pepper, to taste
• ▢ ½ cup dry white wine, or low-sodium beef broth
• ▢ 1 cup heavy cream
• ▢ 2 teaspoons Dijon mustard

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Instructions 

For the Beef Tenderloin

• Prep. Before cooking, set the beef tenderloin on the kitchen counter for 1 hour to come to room temperature.
• Prep the oven and beef. Preheat the oven to 450˚F. Pat dry the tenderloin with paper towels.
• Make the seasoning rub. In a small mixing bowl, combine salt, pepper, thyme, oregano, and olive oil; mix to combine. Rub the mixture all over the tenderloin.
• Tie with twine. Place the tenderloin over pieces of precut kitchen twine spaced one inch apart and tie them closed. You can also ask the butcher to do this for you.
• Sear (optional but recommended). Heat 1 tablespoon of vegetable oil in a large skillet. Add the beef tenderloin to the hot oil and sear on all sides until browned, about 2 to 3 minutes per side.
• Roast. Place the beef tenderloin on a jelly roll pan, tucking the thin end under the meat if it is not already tucked underneath and tied. Roast for 25 to 30 minutes, or until internal temperature registers at 130˚F to 135˚F. Cooking time may vary depending on the size of the tenderloin; use an instant read thermometer to check for doneness. Start checking around the 22-minute mark.
• Let it rest. Remove the roast beef tenderloin from the oven and transfer it to a cutting board. Tent a piece of foil over the beef and let it rest for 10 to 15 minutes before cutting.

For The Gravy

• While the roast rests, prepare the gravy. Melt the butter in a large skillet over medium-high heat. Add garlic and cook for 10 seconds or until fragrant.
• Add the mushrooms. Stir in the mushrooms, season with salt and pepper, and cook for 5 minutes, undisturbed. Stir and continue to cook the mushrooms for 3 to 4 more minutes, or until very tender and caramelized. Remove the mushrooms from the skillet and set aside; keep covered.
• Deglaze the skillet. Set the skillet back over medium-high heat. Add wine (or broth) to the hot skillet and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Continue to simmer for 3 to 4 minutes or until the liquid is reduced by a third.
• Whisk in the heavy cream and mustard. Slowly pour in the cream while whisking. Then, whisk in the Dijon mustard and continue to whisk until everything is well incorporated.
• Simmer. Bring the mixture to a boil, then reduce heat to medium-low and simmer 5 to 7 minutes, or until the sauce has started to thicken.

  If your gravy hasn't started to thicken, turn off the heat and stir in a tablespoon of butter until completely combined and thickened. The gravy will continue to thicken as it cools.
• Combine. Remove the skillet from the heat. Gently stir the mushrooms into the gravy. Taste for salt and pepper and adjust accordingly.
• Serve. Cut the beef tenderloin into ¼-inch slices and serve it with the mushroom gravy.

Equipment

• Kitchen Twine
• Instant Read Meat Thermometer

Notes

• Searing the Beef: Searing the beef before roasting helps lock in the flavors and gives the meat a beautiful brown crust.
• Digital Thermometer: Using a thermometer is essential to ensure the tenderloin is cooked to your preferred level of doneness. The ideal internal temperature for a medium-rare tenderloin is around 130°F-135°F.
• Resting Time: Allowing the cooked beef to rest for 10-15 minutes before slicing helps the juices redistribute, ensuring moist and flavorful meat.
• Homemade Mushroom Gravy: Making gravy from scratch might seem daunting, but it goes really well with this dish.
• Choosing Mushrooms: Use a variety of mushrooms for a deeper flavor. Porcini, cremini, or shiitake mushrooms would all work well.

Nutrition

Calories: 423kcal | Carbohydrates: 2g | Protein: 22g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 112mg | Sodium: 479mg | Potassium: 460mg | Fiber: 1g | Sugar: 1g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 3mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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Storing and Reheating

• To Freeze: Wrap each slice of the beef tenderloin tightly in plastic wrap, then place in freezer bags. Remove as much air as possible before sealing. Gravy doesn’t freeze well.
• To Refrigerate: Tightly wrap the tenderloin slices in plastic wrap or an airtight container, and refrigerate them for up to 3 days. Store gravy in an airtight container and keep for 3 days.
• To Reheat: Thaw frozen tenderloin in the fridge. Let it reach room temperature, then heat slices and gravy in an ovenproof dish at 300˚F until the internal temperature reaches 145˚F.

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