Introduction

This Beef Tenderloin with Creamy Mushroom Sauce is a show-stopping dish perfect for special occasions or a luxurious dinner at home. Tender, juicy beef is paired with a rich and velvety mushroom sauce, creating a comforting and elegant meal.

A roasted beef tenderloin sits on a dark cutting board with four thick slices cut and fanned out in front, showing a pink, juicy inside with a browned, pepper-speckled crust. Fresh green thyme sprigs are scattered on top and around the meat, adding a touch of green. To the left, a black bowl holds thick mushroom gravy with visible mushroom pieces and swirls on the surface. The whole scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 – 1.25kg (2 – 2.5lb) centre cut beef tenderloin (eye fillet), tied (Note 1)
1 1/2 tsp cooking/kosher salt
1/2 tsp black pepper
1 tbsp vegetable oil
75g (5 tbsp) unsalted butter, softened
1 tsp garlic, finely grated or very finely minced
1 tsp fresh thyme leaves, finely chopped (Note 2)
1/4 tsp cooking/kosher salt
1/4 tsp black pepper
150g (5 oz) white mushrooms, sliced 3mm thick
1/2 tsp garlic, finely minced
1 thyme sprig (Note 2)
3/4 cup Marsala, Italian fortified wine (Note 3)
1/2 cup low sodium chicken stock
3/4 cup thickened cream (heavy cream)
1/4 tsp black pepper

Instructions

Step 1: Prep beef – Pat the beef dry with paper towels, then sprinkle with salt and pepper all over. Place the beef on a rack set over a tray and refrigerate uncovered for 12 to 24 hours. (This step can be skipped if short on time.)
Step 2: Butter slather – In a bowl, mix the butter, garlic, thyme leaves, salt, and pepper until well combined.
Step 3: De-chill – Remove the beef from the fridge two hours before cooking to help it cook evenly.
Step 4: Sear – Heat the vegetable oil in an ovenproof heavy-based pan over high heat until it starts to smoke. Quickly and aggressively brown the surface of the beef all over. Remove the beef to a rack and let it cool for 15 minutes so the butter won’t melt instantly when applied.
Step 5: Preheat the oven to 120°C (250°F), suitable for both fan and standard ovens.
Step 6: Butter – Return the beef to the cooled skillet. Slather about three-quarters of the butter mixture onto the top and sides of the beef (avoid the underside).
Step 7: Roast – Place beef in the oven and roast for 15 minutes. Then remove and apply the remaining butter to the beef’s top and sides. Return to oven and roast another 25 to 35 minutes, or until the internal temperature reaches 53°C (127°F) for medium rare. Adjust time for preferred doneness (see note 8).
Step 8: Rest & serve – Remove the beef from the skillet onto a cutting board and rest for 10 minutes. During resting, the internal temperature will rise to about 56-58°C (133-136°F), perfect medium rare. Slice thickly and serve with creamy mushroom sauce.
Step 9: Creamy mushroom sauce – Pour all juices from the skillet into a bowl or jug. Allow the fat to rise, then pour off 1/4 cup (60ml) of the fat back into the skillet, reserving the rest.
Step 10: Cook mushrooms – Turn stove to high heat. Once the butter is hot, add the sliced mushrooms and cook until they begin to sweat. Add the thyme sprig and minced garlic, cooking for another 2 minutes until mushrooms soften.
Step 11: Sauce – Add chicken stock and reduce by half. Then add Marsala, cream, black pepper, and the reserved roasting juices. Simmer on medium to medium-high heat for 5 minutes until the sauce reduces by half and thickens. Taste the sauce and adjust salt as needed; it should be slightly salty to balance the beef.
Step 12: Serve the mushroom sauce alongside the sliced beef tenderloin for a luxurious meal.

Tips & Variations

For an even richer flavor, use homemade chicken stock or substitute with vegetable stock for a lighter sauce.
If Marsala wine is unavailable, dry sherry or Madeira are good substitutes.
Resting the beef is crucial—it allows juices to redistribute for moist and tender slices.
Use a meat thermometer to ensure perfect doneness without overcooking.

Storage

Store leftover beef and mushroom sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to preserve texture and flavor. Avoid microwaving to prevent drying out the beef.

How to Serve

The image shows a roasted beef tenderloin tied with twine and topped with fresh green herbs, resting on a white marbled surface. The tenderloin is sliced into four pieces, each slice showing a medium rare pink center with a dark brown crust seasoned with black pepper and herbs. To the left side of the tenderloin is a white bowl filled with creamy mushroom sauce with visible pieces of mushrooms, adding a rich texture and golden-brown color contrast to the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the overnight salting step?

Yes, you can skip refrigerating the beef uncovered overnight, but salting ahead enhances flavor and improves the crust during searing.

What if I prefer my beef more cooked?

For medium doneness, cook until the internal temperature reaches about 60°C (140°F), and for well done, around 70°C (160°F). Adjust roasting times accordingly and always rest the meat before slicing.