Description
This Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce is an elegant and flavorful centerpiece perfect for a Christmas dinner. Juicy beef tenderloin steaks are infused with fresh rosemary and garlic, seared for a flavorful crust, and oven-roasted to a perfect medium-rare. They are paired with a rich, creamy wild mushroom sauce enhanced with shallots, Dijon mustard, white wine, and Parmesan, creating a luxurious dish that’s sure to impress your holiday guests.
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
- Kosher salt and pepper, to taste
- 1 pinch crushed red pepper flakes
Instructions
- Preheat Oven: Set your oven to 400 degrees Fahrenheit to warm up while you prepare the steaks.
- Season the Steaks: Rub each steak evenly with fresh chopped rosemary and finely chopped garlic. Generously season both sides with kosher salt and black pepper to enhance the beef’s natural flavor.
- Sear the Steaks: Heat the olive oil in a large skillet over high heat until it shimmers. Add the steaks and sear each side for about 2 minutes until a golden brown crust forms. Then transfer the steaks to a baking sheet.
- Roast the Steaks: Place the baking sheet with seared steaks in the preheated oven. Roast them until the internal temperature reaches 120 to 125 degrees Fahrenheit for medium-rare to rare doneness, about 8-12 minutes. Remove the steaks, cover tightly with foil, and let rest for 10 minutes to allow juices to redistribute.
- Prepare Mushroom Sauce – Sauté Mushrooms and Shallots: While the steaks rest, melt butter in the same skillet over medium-high heat. Add shallots and wild mushrooms, seasoning with salt and pepper. Let the mixture cook undisturbed for 5 minutes until golden, then stir and continue cooking until mushrooms caramelize, about 3-5 more minutes. Remove mushrooms from skillet and set aside.
- Deglaze and Simmer: Pour white wine into the skillet, scraping up any browned bits from the bottom. Simmer the wine for 3-5 minutes until it reduces by about one-third, concentrating flavor.
- Make the Cream Sauce: Slowly add heavy cream and Dijon mustard to the skillet. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes until the sauce thickens slightly. Remove from heat and stir in grated Parmesan cheese until melted.
- Finish the Sauce: Season the sauce with salt, pepper, and a pinch of crushed red pepper flakes for a subtle heat. Stir the caramelized mushrooms back into the sauce, combining all flavors.
- Serve: Plate the rested beef tenderloin steaks, sprinkle with flaky salt for added texture, and generously spoon the wild mushroom cream sauce over the top. Enjoy your festive and decadent meal!
Notes
- For perfectly cooked steaks, use a meat thermometer to monitor internal temperature.
- Letting the steaks rest after roasting ensures juicy and tender meat.
- You can substitute heavy cream with whole milk for a lighter sauce, though it will be less rich.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor in the sauce.
- Wild mushrooms can be replaced with cremini or button mushrooms if needed.
- This dish pairs well with roasted vegetables or creamy mashed potatoes for a complete holiday meal.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 580 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 140 mg
