Pan Roast Beef Tenderloin with a Mushroom Cream Sauce
Elevate weeknight dining or impress your dinner guests with this luxurious Pan Roast Beef Tenderloin with a Mushroom Cream Sauce. Perfectly seared beef tenderloin, with its tender, melt-in-your-mouth texture, is complemented by a rich and velvety mushroom cream sauce infused with aromatic garlic, shallots, thyme, and a splash of dry white wine. This one-skillet recipe not only delivers a stunning presentation but also keeps the cleanup minimal, making it an elegant yet approachable dish. Ready in just 45 minutes, this savory masterpiece is ideal for special occasions or when you’re craving a gourmet meal at home. Garnished with fresh parsley and served with your favorite sides, it’s a hearty dish full of flavor that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces beef tenderloin (about 2 inches thick)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup dry white wine
- 1 cup heavy cream
- 0.5 cup beef or vegetable stock
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the beef tenderloin pieces dry with paper towels and season generously with salt and black pepper on all sides.
In a large skillet, heat the olive oil over medium-high heat until shimmering.
Sear the beef tenderloin pieces for 2-3 minutes on each side until a golden crust forms. Use tongs to sear the edges as well. Transfer the beef to a plate and tent loosely with foil.
Reduce the heat to medium and add the butter to the same skillet.
Once melted, add the chopped shallot and cook for 2 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
Add the sliced cremini mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to reduce slightly.
Pour in the beef or vegetable stock and stir in the heavy cream and thyme leaves. Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly.
Return the seared beef tenderloin to the skillet, nestling them into the sauce.
Reduce the heat to low and cook for an additional 5-8 minutes, or until the beef reaches the desired level of doneness (125°F for medium-rare, 135°F for medium).
Remove the beef from the skillet and let it rest for 5 minutes.
Stir the chopped parsley into the mushroom cream sauce and adjust seasoning with salt and pepper to taste.
Serve the beef tenderloin with a generous spoonful of mushroom cream sauce on top and garnish with additional parsley if desired.
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.8 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 736 mg | 16% | |
*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.
