Beef Tenderloin with Mushroom Cream

Name: Beef Tenderloin with Mushroom Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 beef tenderloin steaks, about 6 oz each; Salt and pepper, to taste; 2 tablespoons olive oil; 1 cup mixed mushrooms, sliced; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 cup heavy cream; 1/2 cup beef broth; 1 tablespoon fresh parsley, chopped, for garnish

Highlighted under: Home Comfort Food Ideas

I absolutely love making Beef Tenderloin with Mushroom Cream for special occasions! The tender cut of beef paired with a creamy, savory mushroom sauce is a match made in culinary heaven. I enjoy experimenting with different types of mushrooms, which adds an earthy depth to the dish. It’s an impressive recipe that feels luxurious but is surprisingly easy to prepare. Trust me, your guests will be thoroughly impressed when you serve this dish at your next dinner party!

Created by

Sophie Adams

Last updated on 2026-01-07T12:05:34.963Z

When I first tried making Beef Tenderloin with Mushroom Cream, I was surprised at how simple and rewarding it was. The key here is searing the steak to lock in those delicious juices, then letting it rest properly. This ensures that every bite is succulent. I often pair it with garlic mashed potatoes for the perfect comfort meal.

One tip I highly recommend is to use a mix of wild mushrooms if possible, as their various flavors truly elevate the dish. Also, don’t rush the sauce—allow it to simmer to develop those rich, complex flavors that will leave everyone wanting more!

        Why You'll Love This Recipe
        Tender and juicy beef cooked to perfection
Rich and creamy mushroom sauce that elevates the dish
Perfect for impressing guests at special occasions

      

Choosing the Right Beef Tenderloin

Selecting high-quality beef tenderloin is crucial for this recipe, as it's the star of the dish. Look for steaks that are bright red in color, with a good amount of marbling. The marbling indicates fat distribution, which contributes to the tenderness and flavor. If you're unsure, ask your butcher for recommendations or for a cut that is labeled as ‘prime’ or ‘choice’ grade, which ensures a deliciously tender end result.

Cooking the beef to the right doneness enhances its natural flavors. For medium-rare, aim for an internal temperature of 130°F to 135°F. I recommend using an instant-read thermometer for accuracy. Also, remember to let the meat rest for at least five minutes after cooking. This allows the juices to redistribute, ensuring each bite is moist and flavorful.

Perfecting the Mushroom Cream Sauce

The choice of mushrooms can significantly impact the flavor profile of your mushroom cream sauce. I enjoy using a mix of cremini, shiitake, and button mushrooms for a variety of textures and tastes. Cremini mushrooms, for instance, have a robust flavor that stands up well to the rich cream. When sautéing the mushrooms, ensure they are not overcrowded in the pan; this prevents steaming. Sauté them in batches if necessary to achieve that golden-brown color.

To elevate the sauce further, consider adding a splash of white wine after sautéing the garlic. This deglazes the pan, lifting all those savory browned bits for added depth. Let it simmer until the wine reduces by half before adding the cream and beef broth. The sauce should be glossy and coat the back of a spoon when finished, which indicates the perfect consistency.

Ingredients

For the Beef Tenderloin

4 beef tenderloin steaks, about 6 oz each
Salt and pepper, to taste
2 tablespoons olive oil

For the Mushroom Cream Sauce

1 cup mixed mushrooms, sliced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup beef broth
1 tablespoon fresh parsley, chopped, for garnish

Instructions

Prepare the Beef

Season the beef tenderloin steaks generously on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then sear the steaks for about 4 minutes on each side for medium-rare, or adjust the time according to your desired doneness. Remove from heat and let rest.

Make the Mushroom Cream Sauce

In the same skillet, melt the butter. Add the sliced mushrooms and sauté for about 5 minutes until they are golden brown. Add minced garlic and sauté for another minute until fragrant. Pour in the heavy cream and beef broth, stirring to combine. Simmer for about 5 minutes until the sauce thickens slightly.

Combine and Serve

Slice the rested tenderloins and arrange them on plates. Spoon the mushroom cream sauce generously over the beef. Garnish with fresh parsley before serving.

Pro Tips

For an added flavor boost, consider adding a splash of white wine to the sauce after sautéing the mushrooms. It'll enhance the depth of flavor significantly!

Serving Suggestions

For an elegant presentation, pair the Beef Tenderloin with Mushroom Cream Sauce with creamy mashed potatoes or buttery garlic bread. The richness of the sauce complements these sides beautifully, creating a harmonious meal. I also enjoy serving a simple green salad with a light vinaigrette to balance the flavors; it adds a refreshing contrast that enhances the overall dining experience.

If you're entertaining, consider serving this dish alongside a robust red wine, such as a Cabernet Sauvignon or Merlot. The tannins in these wines beautifully complement the savory flavors of the beef and mushrooms, making every bite even more enjoyable.

Make-Ahead and Storage Tips

If you're planning for a special occasion, you can prepare the mushroom cream sauce a day in advance. Store it in an airtight container in the refrigerator. When you’re ready to serve, simply reheat gently on the stove and add a splash of cream to restore its luscious consistency. This not only saves time but also allows the flavors to deepen, enhancing the final dish.

For leftovers, store the cooked beef and sauce separately to maintain texture. The beef can be kept in the fridge for up to three days, while the sauce will last about the same. To reheat, warm the beef in the oven at a low temperature to avoid overcooking, and gently reheat the sauce on the stove, stirring occasionally until just warm.

Questions About Recipes

→ Can I use a different cut of meat?

Yes, while tenderloin is best for its tenderness, you can also use sirloin or ribeye for a different texture.

→ What mushrooms work best for the sauce?

I recommend a mix of cremini and shiitake for a variety of flavors and textures.

→ Can I make the sauce in advance?

Absolutely! You can prepare the sauce ahead of time and reheat it gently just before serving.

→ What side dishes pair well with this recipe?

Garlic mashed potatoes or steamed green beans make excellent side dishes that complement the flavors of the beef and sauce.