Mushroom Beef Tenderloin
Elevate your dinner table with this decadent Mushroom Beef Tenderloin recipe, a perfect harmony of tender, seared beef and a rich, creamy mushroom sauce. Featuring juicy beef tenderloin steaks seasoned to perfection and golden-creamy cremini mushrooms infused with shallots, garlic, white wine, and fresh thyme, this dish is both luxurious and comforting. With a quick 40-minute prep and cook time, it's ideal for impressing guests or indulging in an elegant weeknight meal. Serve it alongside velvety mashed potatoes or roasted vegetables for a restaurant-quality experience in your own home.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) beef tenderloin steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 small shallots, finely chopped
- 3 cloves garlic cloves, minced
- 1.5 cups cremini mushrooms, sliced
- 0.5 cup dry white wine
- 0.5 cup beef stock
- 2 tablespoons heavy cream
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
Remove the beef tenderloin steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Season both sides of the steaks with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Once the skillet is hot, sear the steaks for 3-4 minutes on each side until a golden-brown crust forms. For medium-rare, cook until the internal temperature reaches 135°F (57°C). Adjust based on your preferred level of doneness.
Transfer the steaks to a plate and tent loosely with aluminum foil to rest.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and butter.
Add the chopped shallots and cook for 2-3 minutes until translucent, then stir in the minced garlic and cook for 1 more minute.
Add the sliced cremini mushrooms and cook for 5-6 minutes, stirring occasionally, until the mushrooms are softened and golden brown.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the wine has reduced by half.
Stir in the beef stock, heavy cream, and thyme leaves, and let the mixture simmer for 3-4 minutes until slightly thickened.
Return the steaks and any accumulated juices back to the skillet. Spoon the sauce over the steaks and let them warm through for 2-3 minutes.
Garnish with chopped parsley, if desired, and serve immediately with your choice of sides such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 727 mg | 32% | |
| Total Carbohydrate | 6.0 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.5 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 937 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
