Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe

If you’re looking for an elegant yet surprisingly simple dish that will wow your family and friends, you’ve got to try my Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe. I absolutely love how tender the beef turns out paired with the rich, earthy mushroom sauce — it’s like Christmas dinner magic on a plate! Stick with me, and I’ll share all my tips so your version comes out perfect every single time.

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Ingredients You’ll Need

The ingredients here come together to create layers of deep, savory flavors — the fresh rosemary and garlic connect beautifully with the earthy mushrooms, while the cream sauce brings it all together with a touch of indulgence. When shopping, aim for fresh rosemary and wild mushrooms if you can find them; they really make the difference.

• Beef tenderloin: Choose a well-trimmed tenderloin for steaks or filets that are evenly sized so they cook uniformly.
• Extra virgin olive oil: Use a good quality one for searing to get that nice crust without smoking.
• Fresh rosemary: Fresh is key here, as dried rosemary can overpower and be too bitter.
• Garlic: Finely chopped to release maximum flavor without burning.
• Kosher salt and black pepper: Essential seasoning to bring out the natural beef flavor.
• Salted butter: Adds richness and helps caramelize the shallots and mushrooms perfectly.
• Shallots: Thinly sliced, they sauté quickly and add a sweet, mild onion flavor.
• Wild mushrooms: I love using a mix like shiitake, oyster, and cremini for complexity, but button mushrooms work in a pinch.
• Dijon mustard: Adds a subtle tang that brightens the cream sauce.
• Dry white wine: Important for deglazing and adding depth; Sauvignon Blanc or Pinot Grigio work well.
• Heavy cream or whole milk: Heavy cream makes a richer sauce, but whole milk can be used for a lighter option.
• Grated parmesan: Melts into the sauce for a subtle nutty flavor and creaminess.
• Crushed red pepper flakes: Just a pinch adds a nice little kick without overpowering.

Variations

I love that this recipe is flexible enough for you to make it your own. Over time, I’ve swapped out a few things — you should feel free to do the same depending on what you have or your taste preferences.

• Mushroom Mix: I’ve tried this with morel mushrooms for a special treat, which gave the sauce a rich earthiness — you can also use cremini or button mushrooms for a milder flavor.
• Mustard Alternative: Sometimes I substitute whole grain mustard for Dijon to add a bit more texture to the sauce.
• Dairy-free: For a dairy-free option, swap heavy cream for full-fat coconut milk and skip the parmesan; you’ll get a rich, creamy sauce with a slightly different but delicious twist.
• Spice it Up: If you like a little heat, add more crushed red pepper flakes or even a dash of smoked paprika.

How to Make Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe

Step 1: Prep and Season the Steaks

First things first — preheat your oven to 400°F. While it’s warming up, rub each steak generously with fresh chopped rosemary and garlic. Don’t skimp on the salt and pepper here; it’s the foundation of flavor. I like to let the steaks sit for about 10 minutes after seasoning — it helps those herbs settle in.

Step 2: Sear the Beef for a Beautiful Crust

Heat the olive oil in a large skillet over high heat until it’s shimmering—this is critical for a nice sear. Add the steaks and sear for about 2 minutes on each side. You’ll want a golden-brown crust, which locks in those juicy flavors. If you don’t see that sizzle, your pan isn’t hot enough yet, so be patient!

Step 3: Roast to Perfection

Transfer those beautifully seared steaks to a baking sheet and roast them in your preheated oven. I use a meat thermometer here because it’s the only way to guarantee your beef will have that perfect medium-rare pink center—aim for 120 to 125°F internal temp. This usually takes 8-12 minutes depending on your steak’s thickness. When done, cover with foil and let it rest for 10 minutes to redistribute those flavorful juices.

Step 4: Make the Mushroom Cream Sauce

While the beef is resting, melt butter in your skillet over medium-high heat. Add the shallots and mushrooms — season them lightly with salt and pepper. Resist the urge to stir too soon; letting the mushrooms caramelize undisturbed for 5 minutes is what gives you that gorgeous golden color and deep flavor. I usually stir once and cook a few minutes more until they’re perfectly browned, then transfer them to a plate.

Deglaze the pan with white wine, scraping up those delicious browned bits from the bottom. Let it reduce by about a third, then slowly add your cream and Dijon mustard. Bring it to a boil and reduce to a simmer to thicken the sauce — about 5 minutes usually does the trick. Remove it from heat and stir in parmesan, then adjust seasoning with salt, pepper, and crushed red pepper flakes before folding your mushrooms back in.

Step 5: Serve and Enjoy!

Slice the tenderloin steaks, sprinkle a little flaky sea salt over the top, and generously spoon that luscious mushroom cream sauce over them. Trust me, this dish gets rave reviews every time I bring it to the table.

How to Serve Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe

Garnishes

I like to finish the dish with a sprinkle of flaky sea salt and a few sprigs of fresh rosemary for a gorgeous presentation and a little extra aroma. A small drizzle of truffle oil over the mushroom sauce can also add a special luxurious touch if you’re feeling fancy.

Side Dishes

My go-to sides are creamy mashed potatoes or buttery roasted fingerling potatoes — they soak up that mushroom cream sauce beautifully. Roasted asparagus or garlic green beans add a fresh, crisp contrast to the richness.

Creative Ways to Present

For holiday dinners or special occasions, I like to slice the tenderloin into medallions, arrange them fan-style on the plate, and spoon the mushroom cream sauce artistically over the top. A sprinkle of microgreens or edible flowers adds a pop of color that guests always comment on.

Make Ahead and Storage

Storing Leftovers

I always store any leftover beef and sauce separately in airtight containers in the fridge. This keeps the meat from soaking too much sauce and getting soggy, and it makes reheating easier.

Freezing

This recipe freezes well, especially if you freeze the beef steaks and mushroom cream sauce separately. Just cool everything completely before sealing tightly in freezer-safe bags or containers. I’ve frozen and enjoyed this up to 3 months later with great results.

Reheating

The best way I’ve found to reheat leftovers is gently warming the sauce on low heat in a skillet, then adding the sliced beef at the end just to warm through—this prevents overcooking and keeps the beef tender and juicy.

FAQs

Final Thoughts

I truly believe this Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe is one of those dishes that feels special but is easy enough to make without stress. Whenever I make it, my family goes crazy, and I always get asked for seconds. If you’re looking to treat yourself or impress your guests with minimal fuss and maximum flavor, this recipe is a winner. Give it a try — I can’t wait to hear what you think!

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