Savory Beef Tenderloin With Creamy Mushroom Sauce

This dish combines the tenderness of premium beef with a rich, creamy mushroom sauce, perfect for special occasions or family dinners.

Prep Time 15

Cook Time 30

Total Time 45

Course Main

Cuisine American

Servings 4 servings

1.5 pounds Beef Tenderloin A high-quality cut known for its melt-in-your-mouth texture.
8 ounces Fresh Mushrooms Such as cremini or button, sliced thinly.
1 cup Heavy Cream Essential for a creamy sauce.
2 pieces Shallots Finely diced for mild onion flavor.
2 cloves Garlic Minced for depth of flavor.
2 tablespoons Olive Oil For searing the beef.
to taste Salt Essential seasoning.
to taste Pepper Essential seasoning.
1/4 cup Fresh Parsley Chopped for garnish.

Preheat your oven to 400°F (200°C).
Pat the beef tenderloin dry with paper towels and season generously with salt and pepper.
In a large oven-safe skillet, heat olive oil over medium-high heat and sear the beef for 3-4 minutes on each side until golden-brown.
Transfer the skillet to the preheated oven and roast for 15-20 minutes for medium-rare.
In another pan, heat olive oil and sauté shallots for 2-3 minutes until translucent, then add garlic and sauté for an additional minute.
Add sliced mushrooms and cook until browned, about 5-7 minutes.
Pour in heavy cream, stir, and let simmer for 5-6 minutes to thicken.
Season the sauce with salt and pepper to taste and add parsley if desired.
Remove the beef from the oven, let it rest for 5-10 minutes, then slice into medallions.
Serve the beef on a plate, drizzled with the creamy mushroom sauce and garnished with parsley.

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 3 months.

Keyword Easy