Beef Tenderloin with Wild Mushroom Cream Sauce
Indulge in this elegant beef tenderloin with a rich wild mushroom cream sauce. Perfect for special occasions, this dish is tender, flavorful, and incredibly satisfying.
Servings: 4 servings
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.