Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe

If you’re looking for a show-stopping, elegant dish that feels both luxurious and comforting, you’ve got to try my Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe. I absolutely love how this turns out—juicy, tender steaks kissed with fresh rosemary and garlic, paired with a rich, velvety mushroom cream sauce that just screams festive dinner perfection. Whether it’s for Christmas, a special occasion, or just because you want to treat yourself, this recipe will quickly become one you reach for again and again.

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Ingredients You’ll Need

Each ingredient in this Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe has a purpose to create the perfect balance of flavor and texture. I always recommend using fresh rosemary and wild mushrooms when you can—they’re what make this dish pop.

• Beef Tenderloin: Choose good quality beef tenderloin—it’s naturally tender and ideal for steaks or filet mignon cuts tied for even cooking.
• Extra Virgin Olive Oil: Use for searing to add a subtle fruitiness and prevent sticking.
• Fresh Rosemary: Fresh herbs truly elevate the aroma and flavor more than dried.
• Garlic: Finely chopped for infusing the beef with savory notes.
• Kosher Salt & Black Pepper: Essential for seasoning and enhancing all flavors.
• Salted Butter: Adds richness to the mushroom sauce and helps with caramelization.
• Shallots: Milder and sweeter than onions, perfect to flavor the sauce.
• Wild Mushrooms: A mix like chanterelle, oyster, and cremini offers earthiness and texture.
• Dijon Mustard: Balances creaminess with a slight tang.
• Dry White Wine: Adds acidity and depth—choose a wine you’d enjoy drinking.
• Heavy Cream: Makes the sauce luxuriously thick and creamy.
• Grated Parmesan: Imparts a nutty, salty finish to the sauce.
• Crushed Red Pepper Flakes: Just a pinch enhances all flavors without noticeable heat.

Variations

I love encouraging you to put your own spin on this Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe. Feel free to swap some ingredients or tweak the sauce to fit your taste or dietary needs.

• Variation: For a dairy-free version, I’ve swapped heavy cream for coconut cream and it still turned out wonderfully creamy and rich.
• Variation: Sometimes I add fresh thyme alongside rosemary for a more herbaceous kick.
• Variation: If you’re serving vegetarians, the mushroom cream sauce alone can be served over roasted cauliflower steaks or grilled portobellos.
• Variation: For extra depth, try adding a splash of beef broth to the sauce along with the wine.

How to Make Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe

Step 1: Prep your steaks with fresh rosemary and garlic

First things first, preheat your oven to 400°F. While it’s warming up, rub your beef steaks all over with fresh rosemary and finely chopped garlic. Don’t skimp on the kosher salt and black pepper here—that seasoning is what will bring out all the beef’s natural flavors. I like to make sure every inch is coated well so the herbs can infuse during cooking.

Step 2: Sear steaks for a beautiful crust

Heat up a large skillet with olive oil over high heat until it shimmers—this means it’s hot enough to get a great sear. Add your steaks and brown them for about 2 minutes per side. This step really locks in the juices and creates that mouthwatering crust. Once seared, transfer the steaks to a baking sheet and pop them in the preheated oven.

Step 3: Roast the steaks to medium-rare

Roast the steaks in the oven until a meat thermometer reads 120-125°F for medium-rare, which usually takes between 8-12 minutes depending on thickness. You’ll want to pull them out right before they reach your target temp since they’ll continue cooking while resting. Then, tent them with foil and let them rest for about 10 minutes—this is key for juicy, tender meat.

Step 4: Sauté the shallots and mushrooms

While your steaks are resting, get started on that dreamy mushroom cream sauce. Melt the salted butter in a skillet over medium-high heat, then toss in the shallots and wild mushrooms. Sprinkle with salt and pepper and let them cook undisturbed for 5 minutes—the caramelization here makes all the difference. Stir and continue cooking the mushrooms another 3-5 minutes until they’re nicely browned and tender.

Step 5: Create the luscious mushroom cream sauce

Remove the mushrooms from the pan and add the white wine, scraping up any browned bits stuck to the bottom—that’s pure flavor gold. Let the wine simmer and reduce by about a third, which should take around 3-5 minutes. Then, slowly pour in the cream along with the dijon mustard, bringing the sauce to a gentle boil. Turn the heat to low and simmer until it thickens a bit, about 5 minutes. Finally, stir in the parmesan cheese, season with salt, pepper, and a pinch of red pepper flakes, and fold the sautéed mushrooms back into the sauce.

Step 6: Serve and savor every bite

Place the rested steaks on plates, sprinkle with a little flaky sea salt, and generously spoon the mushroom cream sauce over top. I love pairing every bite of tender beef with that creamy, earthy sauce—it’s like a hug on a plate. Enjoy!

How to Serve Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe

Garnishes

I usually finish the tenderloin with a sprinkle of flaky sea salt right before serving—it adds a lovely crunch and enhances the beef’s natural flavors. I’ve also tossed a few sprigs of fresh rosemary on the plate for a beautiful rustic touch and extra aroma that guests always admire.

Side Dishes

Whenever I make this recipe, I like to serve it with creamy mashed potatoes or roasted garlic mashed cauliflower for a lighter option. A crisp green vegetable like sautéed green beans or roasted asparagus pairs perfectly to balance the richness of the sauce.

Creative Ways to Present

For special occasions, I’ve plated the steaks atop a swirl of the mushroom cream sauce with some finely sliced fresh herbs on top. Sometimes, I roast baby carrots or fingerling potatoes around the beef on the same sheet pan, so everything finishes together beautifully and looks gorgeous when served family-style.

Make Ahead and Storage

Storing Leftovers

Leftover steaks and sauce store well in the fridge if wrapped tightly or kept in airtight containers. I usually separate the sauce so I can reheat it gently without overcooking the beef. The meat lasts about 3 days refrigerated.

Freezing

I’ve frozen the mushroom cream sauce by itself with success—just thaw and gently reheat to avoid breaking. Freezing the cooked beef tenderloin isn’t my favorite because it can lose some texture, but if you must, slice and freeze for shorter storage periods.

Reheating

To reheat leftovers, I warm the mushroom sauce slowly over low heat on the stove, stirring frequently. For the beef, I prefer gently reheating in the oven at a low temperature to avoid drying it out. Adding a splash of beef broth during reheating keeps it moist.

FAQs

Final Thoughts

This Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe holds a special place in my heart—not just because it tastes incredible, but because it’s the dish I often turn to when I want to make a meal that feels truly memorable without too much fuss. I used to struggle with getting tenderloin just right until I perfected this method. Now, every time I make it, my family goes crazy for the flavor and elegance it brings to the table. Give it a try—you’ll love the compliments (and the leftovers, if you’re lucky!).

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