Beef Tenderloin with Mushroom Gravy
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.
Servings: 12 servings
Ingredients
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
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.
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
