Description
This Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce is a luxurious and elegant dish perfect for holiday dinners or special occasions. Featuring succulent beef tenderloin steaks rubbed with fresh rosemary and garlic, seared to perfection, then roasted to a tender medium-rare finish. The rich wild mushroom cream sauce, enhanced with shallots, white wine, dijon mustard, and parmesan, adds a decadent touch that complements the beef beautifully.
Ingredients
Scale
Beef Tenderloin
- 1 (4-5 pound) beef tenderloin, cut into 6 steaks (or 6 filet mignon, tied)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh chopped rosemary
- 3 cloves garlic, finely chopped
- Kosher salt and black pepper, to taste
Wild Mushroom Cream Sauce
- 2 tablespoons salted butter
- 2 shallots, thinly sliced
- 12 ounces wild mushrooms, torn
- 2 teaspoons dijon mustard
- 1/2 cup dry white wine
- 1 cup heavy cream or whole milk
- 1/3 cup grated parmesan cheese
- Kosher salt and black pepper, to taste
- 1 pinch crushed red pepper flakes
Instructions
- Preheat and Season Steaks: Preheat your oven to 400°F (200°C). Rub each beef tenderloin steak thoroughly with fresh rosemary and finely chopped garlic. Season both sides generously with kosher salt and black pepper to enhance the natural flavors.
- Sear the Steaks: Heat extra virgin olive oil in a large skillet over high heat until shimmering. Carefully place the steaks into the skillet and sear each side for about 2 minutes, developing a rich, brown crust that locks in juices.
- Roast to Desired Doneness: Transfer the seared steaks onto a baking sheet and roast in the preheated oven until the internal temperature reads 120-125°F (49-52°C) on a meat thermometer, approximately 8-12 minutes for medium-rare to rare. Remove from oven, cover with foil, and let rest for 10 minutes to redistribute juices.
- Prepare the Wild Mushroom Sauce: While steaks rest, melt butter in a skillet over medium-high heat. Add shallots and wild mushrooms, and season with salt and pepper. Let cook undisturbed for 5 minutes until the mushrooms begin to caramelize, then stir and continue cooking for another 3-5 minutes until golden brown. Remove mushrooms and shallots to a plate.
- Deglaze and Simmer Sauce: Pour dry white wine into the skillet, scraping up all browned bits from the pan bottom. Reduce the wine by about one-third over 3-5 minutes. Slowly add the heavy cream and dijon mustard, bringing the mixture to a boil. Lower the heat and simmer gently for 5 minutes until slightly thickened.
- Finish Sauce: Remove the skillet from heat and stir in grated parmesan cheese. Adjust seasoning with salt, black pepper, and a pinch of crushed red pepper flakes for a subtle kick. Return the cooked mushrooms and shallots to the sauce, stirring well to combine.
- Serve: Plate the rested beef tenderloin steaks, sprinkle with flaky salt for texture, and generously spoon the wild mushroom cream sauce over the top. Serve immediately and enjoy your elegant and flavorful meal.
Notes
- This recipe makes an impressive holiday centerpiece, combining fresh herbs and a creamy sauce for a sophisticated flavor profile.
- For best results, use a meat thermometer to ensure perfect doneness.
- The sauce can be prepared ahead of time and gently reheated before serving.
- If heavy cream is unavailable, whole milk can be used but will result in a lighter sauce.
- Feel free to experiment with different wild mushrooms, such as shiitake, oyster, or cremini.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 504 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 125 mg
