Discover how to create an exceptional, succulent Beef Tenderloin with our recipe featuring 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 extraordinarily luxurious.
Learn how to make a fantastic, juicy, and amazingly tender Beef Tenderloin! This 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! By adding this silky smooth, made-from-scratch mushroom sauce to the tenderloin, you’ve got a combo that’s perfect for any special occasion or for the holidays.
A Flavorful Beef Tenderloin Recipe
This prized cut of meat is our favorite for special and festive occasions. It effortlessly 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. And this particular recipe is absolutely next-level, thanks to the wonderful Mushroom Gravy, which complements the beef to perfection! Each bite will have you savoring the flavors, swaying in delight, and grinning from ear to ear.
How Long Should You Cook A Beef Tenderloin?
You’ll want to start with searing the tenderloin for roughly 10 to 12 minutes, browning each side for about 2 to 3 minutes. Then, it’ll need to be roasted in the oven for approximately 25 to 30 minutes. The entire process should take 40 to 45 minutes, aiming for an internal temperature of 130°F to 135°F. Bear in mind the cooking time might differ based on the size of the cut. Once done, let the tenderloin rest for about 15 minutes before slicing. This allows the temperature to slightly increase while the juices settle and redistribute.
Ingredients For Beef Tenderloin
- 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 Pepper
- 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
- 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
- Dijon Mustard
How To Make 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).
- Roast, Rest, and Serve: Preheat the oven to 450˚F. Slide the meat into the oven, roast for 25 to 30 minutes, and then allow it to 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.
- 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.
How To Make 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. This one is mind-blowingly delicious, thanks to the earthy flavors of mushrooms caramelized in butter. Keep in mind I don’t use flour to thicken the gravy so to avoid extra carbs. My version of broth + heavy cream + butter does the job.
- Saute Garlic and Mushrooms: Melt the butter in a large skillet. Saute the garlic for 10 seconds, and then add the mushrooms. Cook without stirring for 4 minutes, stir, and then cook again for 4 more minutes. Remove mushrooms and garlic from pan and set aside.
- Deglaze Pan and Add Cream: Carefully 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. Slowly whisk in the cream, followed by the dijon. Bring to a boil, reduce heat, and cook for 5 minutes to thicken. IF at this point your gravy isn’t thickened, turn off the heat and stir in a tablespoon of room temperature butter until completely combined and mixture is thickened. The sauce will thicken as it stands.
- Add Mushrooms Back to Gravy: Gently stir the cooked mushrooms into the thickened gravy, taste, and adjust the salt and pepper. Serve immediately with the warm, sliced tenderloin.
- Crispy Air-Fried Brussels Sprouts: My fast and easy air fryer brussels sprouts have a wonderful texture that will complement the succulent beef perfectly!
- Creamy Mashed Cauliflower: A low-carb alternative to traditional mashed potatoes, my recipe for mashed cauliflower is deliciously indulgent!
- Air Fryer Baked Potatoes: Whole russet potatoes rubbed with olive oil and baked until tender, make a wonderful side with beef tenderloin. Don’t forget to set out butter and sour cream!
- Waldorf Salad: This beloved throwback will bring a burst of apple-and-nut sweetness to your savory meal.
Storing and Reheating
The key to storing tender cuts of beef like filet mignon and tenderloin is to keep as much air out of the storage process as possible.
- 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.
More Beef Recipes
- Rosemary Garlic Roast Beef
- Filet Mignon
- Instant Pot Mississippi Pot Roast
- Mongolian Beef
- Beef Barbacoa
- Beef Birria
Beef Tenderloin with Mushroom Gravy
- 3 to 4 pound beef tenderloin, trimmed and tied
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 ½ teaspoons fresh oregano, chopped
- 1 teaspoon fresh thyme leaves, chopped, tough stems discarded
- 1 tablespoon olive oil
- 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
- Set the beef tenderloin on the kitchen counter for 1 hour before cooking to come to room temperature.
- Preheat oven to 450˚F.
- Pat dry the beef with paper towels.
- In a small mixing bowl, combine salt, pepper, thyme, oregano, and olive oil; mix to combine. Rub the mixture on the beef 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.
- 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.
- Place beef 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.
- Remove from oven and transfer beef to a cutting board. Tent a piece of foil over the beef and let rest for 10 to 15 minutes before cutting.
- In the meantime, prepare the gravy and set a large skillet over medium-high heat, and melt the butter. Add garlic; cook for 10 seconds or until fragrant.
- 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 mushrooms from skillet and set aside; keep covered.
- Set the skillet back over medium-high heat. Add wine or broth to the hot skillet and scrape up any browned bits from the bottom of the pan. Continue to simmer for 3 to 4 minutes or until the liquid has reduced by a third.
- Slowly pour in the cream while whisking. Then, whisk in the dijon mustard. Whisk until everything is well incorporated.
- Bring mixture to a boil; then, reduce heat to medium-low and simmer 5 to 7 minutes, or until 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 mixture is thickened. Gravy will continue to thicken as it cools.
- Remove the skillet from heat. Gently stir mushrooms back into the gravy.
- Taste for salt and pepper and adjust accordingly.
- Cut the beef tenderloin into ¼-inch slices and serve with prepared mushroom gravy.
- 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 digital 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 at least 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.
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.