If you’re looking for a show-stopping dinner that’s rich, elegant, and downright delicious, I’ve got just the thing for you. This Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce Recipe is an absolute favorite of mine, especially during special occasions or when I want to treat my family to something really memorable. The tender beef paired with a luscious, savory mushroom cream sauce is the kind of meal that feels fancy but is surprisingly straightforward to pull off. Stick with me—I’ll walk you through every step so you nail it on your first try!

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Why You’ll Love This Recipe

Elegant yet approachable: You get that fancy dinner feel without complicated techniques.
Perfectly tender beef: The rosemary and garlic seasoning highlights the natural flavor beautifully.
Creamy wild mushroom sauce: It’s rich, packed with umami, and pairs perfectly with the tenderloin.
Great for entertaining: This recipe always impresses guests and makes you look like a pro in the kitchen.

A black pan contains four dark brown cooked meat pieces placed on a creamy light beige sauce that fills the base of the pan; on top of and around the meat are golden brown sautéed mushroom slices and sprigs of fresh green rosemary adding color and texture; coarse salt and cracked black pepper are sprinkled lightly over everything, creating a rustic look; the pan sits on a wooden board with small bowls of red peppercorns and a red Christmas ornament nearby; the background has a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for the Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce Recipe come together in harmony—the fresh rosemary and garlic amp up the beef’s flavor, while the wild mushrooms add a deep, earthy richness to the creamy sauce. When you’re shopping, look for fresh herbs and high-quality beef to really make a difference.

Beef tenderloin: Choose a center-cut piece with good marbling for the most tender, juicy steaks.
Extra virgin olive oil: Adds a subtle fruity note and helps in searing the meat beautifully.
Fresh chopped rosemary: This herb’s piney aroma perfectly complements beef’s richness.
Garlic cloves: Fresh and finely chopped to infuse flavor right into the meat.
Kosher salt and black pepper: Essential for seasoning and bringing out the meat’s natural taste.
Salted butter: Adds richness and helps sauté the mushrooms and shallots.
Shallots: Their mild onion flavor adds a subtle sweetness to the sauce.
Wild mushrooms: Go for a mix of cremini, shiitake, and oyster mushrooms for variety and depth.
Dijon mustard: Adds a tangy kick that balances creamy elements.
Dry white wine: Helps deglaze the pan and brings acidity to the sauce.
Heavy cream or whole milk: Creates the silky texture of the sauce; heavy cream works best for richness.
Grated parmesan: Adds a nutty, savory punch to the sauce.
Crushed red pepper flakes: Just a pinch for subtle heat that brightens the flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce Recipe is. Over time, I’ve played around with a few tweaks depending on what I have on hand or the occasion—feel free to make it your own!

Use different mushrooms: I swapped in chanterelles or porcini when I found them fresh — it really amps up the umami even more.
Make it dairy-free: Substitute the heavy cream with coconut cream and skip the parmesan for a creamy yet dairy-free sauce.
Spice it up: Add a teaspoon of smoked paprika or a splash of chipotle in adobo to the sauce for a smoky twist my family goes nuts for.
Adjust doneness: If you prefer your beef medium or medium-well, just increase the oven time a bit, watching carefully to avoid overcooking.

How to Make Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce Recipe

Step 1: Season and Sear the Steaks

Start by preheating your oven to 400°F—this high heat is key for roasting the tenderloin perfectly after searing. Rub your steaks generously with fresh rosemary and finely chopped garlic, then season with salt and pepper on both sides. Heat a large skillet over high heat with the olive oil until it’s shimmering—this means it’s hot enough to get a beautiful crust on your steaks. Sear each side of the steaks for about 2 minutes, watching closely so they don’t burn. This step locks in the juices and creates that irresistible brown crust.

Step 2: Roast to Perfection and Rest

Transfer your seared steaks to a baking sheet and pop them in the oven. Roast until the internal temperature reads about 120-125°F for medium-rare—this usually takes 8-12 minutes depending on the thickness of your steaks. I can’t stress enough how important it is to use a meat thermometer here; it’s the best way to avoid overcooking that tender beef. When done, cover the steaks tightly with foil and let them rest for 10 minutes—this step lets the juices redistribute and keeps your meat nice and juicy.

Step 3: Caramelize Mushrooms and Shallots

While the meat rests, start your sauce by melting butter in the skillet over medium-high heat. Add the thinly sliced shallots and torn wild mushrooms, seasoning with salt and pepper. Resist stirring for the first 5 minutes—this allows the mushrooms to caramelize beautifully, developing rich flavors and that wonderful golden brown color. Then stir occasionally until they’re fully caramelized, another 3-5 minutes. Once ready, transfer the mushrooms and shallots to a plate to keep them warm.

Step 4: Build the Wild Mushroom Cream Sauce

Deglaze your skillet by pouring in the dry white wine, scraping up all those tasty browned bits stuck to the pan. Let the wine simmer until reduced by about a third—this concentrates the flavor and cooks off the alcohol. Slowly stir in the heavy cream and dijon mustard, then bring the sauce to a boil. Lower the heat and let it simmer gently for about 5 minutes until the sauce thickens slightly. Take it off the heat, then stir in the grated parmesan until melted and smooth. Finish by folding the caramelized mushrooms back into the sauce along with a pinch of crushed red pepper flakes. Taste and adjust with salt and pepper as needed.

Step 5: Plate and Enjoy

Serve each steak with a sprinkling of flaky salt over top and generously spoon the wild mushroom cream sauce around or over the steaks. I love the way the sauce clings to the tender beef — it’s just irresistible! When I first tried this recipe, it quickly became a go-to for holiday dinners because everyone always asks for seconds.

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Pro Tips for Making Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce Recipe

Use a meat thermometer: It’s the only way to get that perfect medium-rare tenderness without guessing.
Don’t overcrowd the pan when searing: Searing in batches if needed ensures a good crust instead of steaming the meat.
Let your mushrooms caramelize undisturbed: This step takes your sauce from good to next-level delicious with deep flavor and color.
Rest steaks properly: It keeps juices locked in and prevents dry, tough meat.

How to Serve Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce Recipe

This image shows a black skillet filled with five thick, dark brown cooked patties. Each patty has a rough texture and is topped with small, light brown mushroom slices. The patties sit in a creamy, light beige sauce that nearly fills the skillet. Sprigs of green rosemary lay between the patties, adding a fresh touch. The skillet is placed on a wooden board, with a white marbled surface beneath. There are Christmas ornaments near the skillet's bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always garnish this dish with a few sprigs of fresh rosemary for a pop of green and that inviting aroma. A sprinkle of flaky sea salt right before serving adds a nice finish, giving just a little extra crunch and seasoning punch.

Side Dishes

My go-to sides with this meal are garlic mashed potatoes or creamy polenta—the sauce soaks up beautifully! Roasted asparagus or sautéed green beans add a bright, fresh contrast, and sometimes I whip up a simple arugula salad with lemon vinaigrette to keep things light and balanced.

Creative Ways to Present

For special occasions, I like slicing the tenderloin steaks and fanning them out on a long platter, then drizzling the mushroom sauce over everything. You can also serve the sauce on the side in a pretty gravy boat for guests to help themselves. Adding some edible flowers or microgreens around the plate can bring a beautiful restaurant-style touch with minimal fuss.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover beef tenderloin steaks and sauce separately in airtight containers in the refrigerator. This keeps the meat from getting soggy and allows you to reheat the sauce gently without overcooking the beef. Leftovers generally stay tasty for up to 3 days.

Freezing

I’ve frozen leftover steaks wrapped tightly in foil and placed in freezer bags, and the sauce separately in freezer-safe containers. When thawed slowly in the fridge overnight, they retain good texture and flavor, perfect for busy weeknight dinners.

Reheating

I gently reheat the beef tenderloin in a low oven (around 275°F) wrapped in foil to keep it moist—usually about 10-15 minutes. The mushroom cream sauce reheats best on the stovetop over low heat with a splash of cream or broth to loosen it up if needed, stirring frequently to avoid scorching.

FAQs

Can I use filet mignon instead of beef tenderloin steaks for this recipe?

Absolutely! Filet mignon is actually a cut from the beef tenderloin, so using six tied filet mignons works perfectly. Just adjust the cooking time slightly depending on their thickness, and remember to use a meat thermometer for best results.
What type of wild mushrooms work best in the cream sauce?

I love using a mix of cremini, shiitake, and oyster mushrooms for a balance of textures and flavors. If you find chanterelles or porcini mushrooms fresh or dried, they also add incredible depth and earthiness to the sauce.
Can I make the mushroom cream sauce ahead of time?

Yes, you can make the sauce up to a day in advance. Just reheat gently on the stovetop before serving, adding a little cream or broth if it’s too thick. For the freshest taste, I recommend making the sauce the same day you cook the beef, but advance prep works when needed.
How do I know when the beef tenderloin is cooked just right?

The best way is to use a quick-read meat thermometer—aim for 120-125°F for medium-rare. After resting, the temperature will rise a bit more. This gives you juicy, tender beef. Cooking times vary, so don’t rely solely on minutes in the oven.

Final Thoughts

I absolutely love how this Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce Recipe turns out every time. It feels like a luxurious treat but is totally achievable in your own kitchen, even if you’re not a professional chef. I remember making it for the first time during a holiday dinner and watching everyone’s faces light up as they ate—it’s the kind of meal that brings people together and leaves them asking for the recipe. If you try it, I’d bet you’ll make it your own special occasion staple too. Go on, give it a whirl—you deserve this deliciousness!