Go Back
+ servings
5 from 8 votes
sliced beef tenderloin topped with mushrooms and gravy

Beef Tenderloin with Mushroom Gravy

15 15 15
WW Freestyle: 9
Prep Time15 mins
Cook Time45 mins
Resting Time1 hr
Total Time2 hrs 15 mins
This Beef Tenderloin with Mushroom Gravy has a luxurious, made-from-scratch sauce to the succulent tenderloin. Perfect for the holidays!
Course: Main Course
Cuisine: American, French
Servings: 12 servings
Calories: 423


For the Tenderloin

  • 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

For the Mushroom Gravy

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 12 ounces sliced mushrooms
  • salt and freshly ground black pepper, to taste
  • 1/2 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.
  • 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 STEP: 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 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.

  • 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 for 3 to 4 more minutes, or until very tender and caramelized.
  • Remove mushrooms from skillet and set aside; keep covered.
  • Set 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 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 skillet from heat. Gently stir mushrooms back into the gravy.
  • Taste for salt/pepper and adjust accordingly.
  • Cut the beef tenderloin into ¼-inch slices and serve with prepared mushroom gravy.
Nutrition Facts
Beef Tenderloin with Mushroom Gravy
Amount Per Serving
Calories 423 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 16g80%
Cholesterol 112mg37%
Sodium 479mg20%
Potassium 460mg13%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 22g44%
Vitamin A 362IU7%
Vitamin C 1mg1%
Calcium 27mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: beef roast, beef tenderloin, christmas dinner idea, holiday recipes, thanksgiving dinner