Description
This Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce is an elegant and flavorful dish perfect for Christmas dinner. Featuring tender beef steaks rubbed with fresh rosemary and garlic, seared to perfection, and roasted to a juicy medium-rare. The highlight is the rich wild mushroom cream sauce with shallots, Dijon mustard, dry white wine, and Parmesan, creating a luxurious complement to the beef.
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 Oven: Preheat the oven to 400 degrees F to prepare for roasting the beef steaks.
- Season the Steaks: Rub the beef steaks thoroughly with fresh chopped rosemary and finely chopped garlic. Season both sides generously with kosher salt and black pepper.
- Sear the Steaks: Heat extra virgin olive oil in a large skillet over high heat until shimmering. Add the steaks and sear each side for about 2 minutes until nicely browned. Transfer the seared steaks to a baking sheet.
- Roast the Beef: Place the baking sheet with the steaks in the preheated oven, roasting until the internal temperature reaches 120 to 125 degrees F for medium-rare, roughly 8 to 12 minutes. Remove the steaks from the oven and cover loosely with foil to rest for 10 minutes.
- Prepare the Sauce – Cook Mushrooms & Shallots: While the beef rests, melt salted butter in a skillet over medium-high heat. Add the thinly sliced shallots and torn wild mushrooms, seasoning with salt and pepper. Cook undisturbed for 5 minutes to develop a golden color, then stir and continue cooking 3 to 5 more minutes until mushrooms caramelize. Remove mushrooms and shallots to a plate.
- Deglaze & Simmer Sauce: Add dry white wine to the skillet, scraping browned bits from the bottom. Simmer for 3 to 5 minutes until the wine reduces by about one-third.
- Add Cream & Dijon: Slowly pour in the heavy cream and whisk in Dijon mustard. Bring the sauce to a boil, then reduce heat to low and simmer for 5 minutes until slightly thickened.
- Finish the Sauce: Remove from heat and stir in grated Parmesan cheese. Season with additional salt, black pepper, and a pinch of crushed red pepper flakes to taste. Fold in the cooked mushrooms and shallots.
- Serve: Plate the rested beef steaks, sprinkle with flaky salt if desired, and generously spoon the wild mushroom cream sauce over the top. Enjoy your elegant Christmas dinner!
Notes
- Resting the beef after roasting allows juices to redistribute, ensuring tender, juicy steaks.
- Heavy cream can be substituted with whole milk for a lighter sauce but expect a thinner consistency.
- Use a meat thermometer for precise doneness to avoid overcooking.
- Crushed red pepper flakes add a subtle heat; adjust according to your spice preference.
Nutrition
- Serving Size: 1 steak with sauce (about 8 oz steak and 1/6 sauce)
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 140 mg
