Table of Contents
- Why You’ll Love This Recipe
- The Secret to a Perfect Beef Tenderloin
- Choosing the Best Wild Mushrooms
- Crafting the Ultimate Mushroom Cream Sauce
- Pairing Suggestions for a Complete Meal
- Frequently Asked Questions
- Notes & Tips
Key Takeaways
This elegant beef tenderloin with wild mushroom cream sauce is the perfect dinner recipe. Whether for a holiday feast or a special weekend meal, this dish is packed with flavor, easy to prepare, and sure to impress. Follow these expert tips to achieve a restaurant-quality result at home.
Why You’ll Love This Recipe
Few dishes can match the sophistication and melt-in-your-mouth tenderness of a perfectly cooked beef tenderloin. This recipe brings together juicy beef and a creamy, flavor-packed mushroom sauce that enhances every bite. The best part? It’s an easy recipe with ground beef that anyone can master with the right approach.
The Secret to a Perfect Beef Tenderloin
The key to a flawless beef tenderloin lies in proper seasoning, searing, and roasting. Start with a high-quality cut of meat, season generously with salt and pepper, and give it a beautiful sear to lock in flavor. Roasting to the right internal temperature ensures the beef stays juicy and tender.
Choosing the Best Wild Mushrooms
For a deeply flavorful sauce, selecting the right mushrooms is crucial. Wild varieties like cremini, shiitake, and chanterelles bring a rich, earthy taste that complements the beef beautifully. If fresh wild mushrooms are unavailable, dried mushrooms rehydrated in warm water can be an excellent alternative.
Crafting the Ultimate Mushroom Cream Sauce
A decadent mushroom cream sauce takes this dish to the next level. Start by sautéing shallots, garlic, and mushrooms in butter before deglazing the pan with white wine. A splash of beef broth, Dijon mustard, and heavy cream brings a velvety richness that pairs perfectly with the tenderloin.
Pairing Suggestions for a Complete Meal
Pair this beef tenderloin with wild mushroom cream sauce with classic sides like garlic mashed potatoes, roasted vegetables, or a crisp green salad. For wine lovers, a bold red like Cabernet Sauvignon or a rich Pinot Noir complements the dish beautifully.
Frequently Asked Questions
Can I use other cuts of beef for this recipe? Yes! While beef tenderloin offers unmatched tenderness, filet mignon or sirloin steaks can work well too.
Can I make the sauce ahead of time? Absolutely! Prepare the sauce in advance and gently reheat it before serving.
What’s the best way to reheat beef tenderloin? To maintain its juiciness, slice the beef and reheat it gently in a warm oven or pan with a bit of broth.
Notes & Tips
For an extra layer of flavor, finish the sauce with a sprinkle of grated Parmesan cheese. Let the beef rest before slicing to retain its juices, and for the best results, use a meat thermometer to ensure perfect doneness.
Beef Tenderloin with Wild Mushroom Cream Sauce
Ingredients
- 2 lbs beef tenderloin
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 1 shallot, minced
- 3 cloves garlic, minced
- 8 oz wild mushrooms, sliced
- 1/2 cup white wine
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 tbsp Dijon mustard
- 1 tbsp fresh thyme leaves
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C). Season the beef tenderloin with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned, about 3 minutes per side.
- Transfer the beef to a baking sheet and roast for 20-25 minutes or until the internal temperature reaches 130°F for medium-rare.
- In the same skillet, melt butter and sauté shallots and garlic until fragrant.
- Add the mushrooms and cook until softened, about 5 minutes.
- Deglaze the pan with white wine, scraping up any browned bits.
- Stir in the heavy cream, beef broth, Dijon mustard, and thyme. Simmer until thickened, about 5 minutes.
- Remove the beef from the oven and let it rest for 10 minutes before slicing.
- Stir Parmesan cheese into the sauce and serve over sliced beef tenderloin.
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