Hi friends. Recently I shared my favorite beef roast, and today I’m excited to bring you another festive centerpiece: a roast beef tenderloin with a creamy mushroom sauce.
This roast is only a hair behind my top pick. When sliced into individual steaks, the tenderloin becomes filet mignon — the most tender cut of beef. It’s ideal for entertaining because it cooks quickly, is easy to carve (no bone), and delivers that unforgettable, melt-in-your-mouth texture.
We enjoyed this with friends last week and it was a hit.
With a premium cut like this, I keep the rest of the meal simple so the roast remains the star. When I entertain, I streamline steps so I can enjoy time with my guests rather than fussing in the kitchen.
See also: Air Fryer Roast Beef
A make-ahead gravy makes entertaining easier — prepare the sauce ahead so you aren’t rushed while guests wait.
The mushroom cream sauce is rich, silky, and can be prepared up to a day in advance and reheated before serving. The beef is simply seasoned with kosher salt and freshly ground pepper, seared in a hot pan to develop a deep crust, then transferred to a moderate oven to finish to your preferred doneness.
Resting the roast is important — let it sit after cooking so the juices redistribute; otherwise those precious juices will spill out with the first slice.
I use an oven-safe probe thermometer with an alarm to remove the guesswork from roasting. It’s a great tool for anyone who cooks meat and helps avoid over- or under-cooking.
I served the roast and mushroom sauce with creamy mashed potatoes and a simple green salad. For the photos, I captured the roast rare and later reheated it to medium-rare just before guests arrived.
Roast Beef Tenderloin with Creamy Mushroom Sauce
Ingredients
- 2 ½ lb beef tenderloin
- 2 tsp kosher salt
- ¾ freshly ground black pepper
FOR SAUCE
- 2 tbsp grapeseed or vegetable oil
- 18 oz mushrooms white, portobella, or a mix
- 2 tsp kosher salt divided use
- ½ medium onion minced
- 2 cloves garlic minced
- 2 tbsp butter
- 2 tbsp flour
- 2 cups no sodium broth beef or chicken
- 1 tbsp minced rosemary
- ½ cup heavy cream
Instructions
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Preheat the oven to 400ºF. Rub the roast all over with the kosher salt and freshly ground black pepper. Heat the oil in a heavy, ovenproof skillet over medium-high heat until shimmering, then brown the roast on all sides, about 7 minutes total. Transfer the skillet to the oven and roast until the internal temperature reaches about 120ºF for medium-rare (start checking after 20 minutes). Cooking time will vary by roast size; this 2½ lb tenderloin took roughly 30 minutes. Remove from the oven and let rest for 15 minutes before slicing and serving.
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To make the mushroom sauce, heat the oil in a dutch oven or heavy skillet over medium-high heat. When hot, add the mushrooms and 1 teaspoon of kosher salt. Cook, stirring occasionally, until the mushrooms are nicely browned and most of their liquid has evaporated, about 10 minutes. Add the minced onion and garlic and cook until softened, about 5 more minutes, reducing the heat if needed to prevent burning. Stir in the butter and flour to coat the mixture, then pour in the broth while stirring. Add the minced rosemary and remaining salt, and bring the sauce to a simmer. When it begins to thicken, stir in the heavy cream and heat through. The sauce can be made 1–2 days ahead and reheated gently just before serving.
Tried this recipe? Leave a comment!