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Rosemary Beef Tenderloin with Creamy Mushroom Sauce

Juicy beef tenderloin seasoned with rosemary and served with a rich creamy mushroom sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main
Cuisine: American, European
Calories: 450

Ingredients
  

Beef Tenderloin
  • 2 lb beef tenderloin trimmed and tied
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 2–3 sprigs fresh rosemary finely chopped
  • salt and black pepper to taste
  • 1 tbsp unsalted butter
Creamy Mushroom Sauce
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 1 small shallot finely chopped
  • 2 cloves garlic minced
  • ½ cup dry white wine or beef broth
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • salt and black pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Oven-safe skillet
  • Cutting board
  • Chef’s knife
  • Meat thermometer

Method
 

  1. Remove beef from refrigerator 30 minutes before cooking. Pat dry. Season with salt, pepper, garlic, and rosemary.
  2. Preheat skillet over medium-high heat. Add olive oil and butter. Sear beef on all sides until golden brown, 2–3 minutes per side.
  3. Preheat oven to 400°F (200°C). Roast tenderloin 20–25 minutes for medium-rare (130–135°F internal). Tent with foil, let rest 10 minutes.
  4. Melt butter and olive oil in skillet. Sauté shallots and garlic until fragrant. Add mushrooms, cook until golden, 5–7 minutes.
  5. Deglaze pan with white wine or beef broth, reduce by half. Stir in heavy cream and Dijon mustard, simmer 3–5 minutes. Season with salt and pepper.
  6. Slice rested beef into medallions. Plate and spoon creamy mushroom sauce over top. Garnish with parsley or rosemary.

Notes

Ensure the beef is rested before slicing to retain juices.