Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe

If you’re looking to wow your guests (or just treat yourself) with something truly special this holiday season, I can’t recommend this Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe enough. It’s one of those dishes I keep coming back to because it strikes the perfect balance between elegant and comforting. Juicy, tender beef infused with fresh rosemary paired with a rich, velvety mushroom cream sauce? Yes, please! Stick with me, and I’ll walk you through everything so this showstopper turns out absolutely perfect at your next dinner.

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Ingredients You’ll Need

This recipe uses simple, fresh ingredients that come together wonderfully. I always make sure my mushrooms are wild and fresh for that extra earthy flavor, and don’t skimp on the fresh rosemary — it makes a big difference.

• Beef Tenderloin: Choose a center-cut piece, about 4 to 5 pounds, for the best texture and tenderness.
• Extra Virgin Olive Oil: For searing the beef with a nice caramelized crust.
• Fresh Rosemary: Fresh is key — dried just doesn’t deliver the same bright, pine-like aroma.
• Garlic: Finely chopped so its flavor evenly coats the steaks.
• Kosher Salt and Black Pepper: Seasoning basics for enhancing the beef and sauce flavors.
• Salted Butter: Adds richness to the mushroom sauce and helps with caramelization.
• Shallots: Thinly sliced for that subtle onion sweetness in the sauce.
• Wild Mushrooms: I love a mix of oyster, shiitake, and cremini for earthy complexity.
• Dijon Mustard: Adds a gentle tang that balances the creamy sauce.
• Dry White Wine: Helps deglaze the pan and adds acidity.
• Heavy Cream or Whole Milk: Heavy cream gives a luscious sauce, but whole milk works if you want it lighter.
• Grated Parmesan: Stirred in at the end for salty umami richness.
• Crushed Red Pepper Flakes: A pinch gives just the right hint of warmth without overpowering.

Variations

I like to switch things up depending on the season or my mood. This recipe is so adaptable—you can add your own spin without losing the essence of the tenderloin and cream sauce combo.

• Mushroom Variety: I’ve swapped wild mushrooms for cremini or button when wild ones weren’t available — still delicious but a bit milder.
• Dairy-Free Sauce: Once, I made the sauce with coconut cream and a touch of nutritional yeast for a vegan twist—it surprisingly worked well with rosemary’s earthiness.
• Herb Mix: Sometimes I add thyme along with rosemary for a multi-layered herb flavor.
• Spice Level: For a little kick, adding more crushed red pepper flakes or a dash of smoked paprika can be a fun change.

How to Make Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe

Step 1: Prep and Season Your Beef

I always start by cutting the tenderloin into steaks or using filet mignons tied to keep their shape. Rub those steaks with freshly chopped rosemary and garlic—this awakens the flavors wonderfully. Don’t be shy with your kosher salt and pepper here; seasoning is everything at this stage. Letting the beef rest at room temp for 15-20 minutes helps the seasoning soak in and ensures even cooking.

Step 2: Sear the Steaks to Lock in Juices

Heat a large skillet with olive oil over high heat until it shimmers—this is key for a great crust. Sear each side for about 2 minutes until you get that beautiful golden-brown color. Remember, you’re not cooking through here; this step just locks in those juices and builds flavor.

Step 3: Roast Until Just Perfect

Transfer your seared steaks to a baking sheet then roast in a preheated 400°F oven until the internal temp hits 120-125°F for medium-rare to rare. This usually takes about 8-12 minutes but depends on thickness. The tenderloin is best when it’s pink and juicy inside, so don’t overcook! After pulling from the oven, tent with foil and let it rest for 10 minutes—this step is crucial so all those juices redistribute back into the meat.

Step 4: Whip Up Your Mushroom Cream Sauce While Beef Rests

While the tenderloin takes its beauty nap, melt butter over medium-high heat in a skillet. Toss in shallots and mushrooms, seasoning with salt and pepper. Patience is key here—let the mushrooms cook undisturbed for about 5 minutes to truly caramelize and develop that deep, nutty flavor. Stir occasionally after that until they get fully golden, about 3-5 more minutes, then remove them from the pan.

Deglaze the skillet with white wine, scraping up any browned bits—this is flavor gold! Let it simmer until reduced by a third, about 3-5 minutes, then pour in heavy cream and Dijon mustard. Bring to a boil and reduce heat to low to gently thicken the sauce for 5 minutes. Last, stir in parmesan cheese, crushed red pepper flakes, and those beautifully caramelized mushrooms. Taste and adjust salt and pepper. Your sauce should be creamy, rich, and perfect for ladling over the beef.

How to Serve Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe

Garnishes

I love sprinkling a little flaky sea salt on top of the tenderloin right before serving — it adds a lovely crunch and enhances the beef’s flavor. Fresh thyme or rosemary sprigs also make a pretty and aromatic garnish that impresses guests.

Side Dishes

Roasted garlic mashed potatoes or creamy polenta are my go-to sides because they’re perfect for soaking up that mushroom cream sauce. I’ve also paired this with roasted Brussels sprouts or green beans almondine for some color and crunch.

Creative Ways to Present

One of my favorite presentations is slicing the tenderloin into medallions and serving atop a bed of sauce with a drizzle of truffle oil for that wow factor. For Christmas dinner, I arranged the steaks in a circle around the serving platter and placed a small bunch of rosemary in the center—simple but stunning.

Make Ahead and Storage

Storing Leftovers

Leftover tenderloin stores beautifully in an airtight container in the fridge for up to 3 days. I keep the mushroom cream sauce separate to reheat gently and pour on top when serving again.

Freezing

I’ve frozen cooked tenderloin slices wrapped tightly in foil and then stored in freezer bags—they held up well for a month. Just thaw overnight in the fridge before reheating. The sauce freezes well too, but I recommend reheating gently to avoid splitting.

Reheating

To reheat the beef, I warm it in a 250°F oven wrapped in foil to keep it tender and prevent drying out. The sauce reheats best on the stove over low heat, stirred frequently. Avoid the microwave if you want to keep it luscious.

FAQs

Final Thoughts

This Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe has become a favorite in my kitchen because it’s both approachable and impressive. I love how the rosemary and garlic infuse the beef with such warmth while the creamy mushroom sauce brings everything together in a cozy, luxurious way. If you’re looking for a show-stopping centerpiece that your family and friends will rave about, this is it. Give it a try next time you want to create a memorable meal—you’ll be so glad you did.

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