Description
This Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce is an elegant and flavorful dish perfect for Christmas dinner. Tender beef steaks are rubbed with fresh rosemary and garlic, seared to develop a beautiful crust, and roasted to a perfect medium-rare. The rich wild mushroom cream sauce, enhanced with shallots, parmesan, and a splash of white wine, complements the beef beautifully, creating a luxurious meal for special occasions.
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
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 cheese
- Kosher salt and pepper, to taste
- 1 pinch crushed red pepper flakes
Instructions
- Preheat the Oven: Set your oven to 400 degrees F (204 degrees C) to prepare for roasting the beef tenderloin steaks.
- Season the Steaks: Rub each steak thoroughly with fresh chopped rosemary and finely chopped garlic. Generously season both sides with kosher salt and black pepper to enhance flavor.
- Sear the Steaks: Heat extra virgin olive oil in a large skillet over high heat until shimmering. Add the steaks and sear on each side for about 2 minutes to develop a golden-brown crust. This step locks in the juices and builds flavor.
- Roast the Steaks: Transfer the seared steaks onto a baking sheet and place them in the preheated oven. Roast until the internal temperature reaches 120 to 125 degrees F for medium-rare to rare doneness, about 8-12 minutes. Remove from the oven, cover tightly with foil, and let rest for 10 minutes to allow juices to redistribute.
- Prepare the Mushroom Sauce: While the steaks rest, melt the salted butter in the same skillet over medium-high heat. Add the sliced shallots and torn wild mushrooms, seasoning with salt and pepper. Let cook undisturbed for 5 minutes until golden, then stir and continue cooking for another 3-5 minutes until the mushrooms caramelize. Remove the mushrooms to a plate.
- Deglaze and Simmer: Pour the dry white wine into the skillet and scrape up any browned bits from the pan. Let the wine simmer for 3-5 minutes until reduced by about one-third, concentrating the flavor.
- Finish the Sauce: Gradually stir in the heavy cream and Dijon mustard. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes until slightly thickened. Remove from heat, stir in grated Parmesan cheese, and season with salt, black pepper, and a pinch of crushed red pepper flakes. Return the caramelized mushrooms to the sauce and mix well.
- Serve: Plate the rested beef steaks, sprinkle with flaky salt if desired, and generously spoon the wild mushroom cream sauce over the top. Enjoy your festive and flavorful Christmas dinner!
Notes
- For a more intense mushroom flavor, use a mix of wild mushrooms such as shiitake, cremini, and oyster.
- Use a meat thermometer to ensure precise doneness for perfectly cooked beef.
- Letting the meat rest after roasting is essential to keep it juicy and tender.
- You can substitute the heavy cream with whole milk for a lighter sauce, but the texture will be less rich.
- If you prefer a spicier sauce, increase the crushed red pepper flakes to taste.
- Filet mignon steaks can be tied with kitchen twine to maintain shape during searing and roasting.
Nutrition
- Serving Size: 1 steak with sauce (approx. 8 oz beef + sauce)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 135 mg
