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.

This 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!

 

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

1. 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.
2. 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).
3. 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. 
4. 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. You might recognize variations of it from recipes like my skillet pork chops and Salisbury steak.

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. 

1. 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.
2. 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.
3. 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.

Serving Suggestions

I love this beef tenderloin 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 have a wonderful texture that complements 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!

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

ENJOY!