Beef Tenderloin with Creamy Mushroom Sauce

Name: Beef Tenderloin with Creamy Mushroom Sauce Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Western
Ingredients: 1.25 kg centre cut beef tenderloin (eye fillet), tied; 1 1/2 tsp cooking / kosher salt; 1/2 tsp black pepper; 1 tbsp vegetable oil; 75 g unsalted butter, softened; 1 tsp garlic, finely grated or minced; 1 tsp fresh thyme leaves, finely chopped; 1/4 tsp cooking/kosher salt; 1/4 tsp black pepper; 150 g white mushrooms, sliced 3 mm thick; 1/2 tsp garlic, finely minced; 1 thyme sprig; 3/4 cup marsala (Italian fortified wine); 1/2 cup chicken stock, low sodium; 3/4 cup thickened cream (heavy cream); 1/4 tsp black pepper

There’s something truly special about a perfectly cooked beef tenderloin paired with a luscious sauce, right? This Beef Tenderloin with Creamy Mushroom Sauce Recipe brings together tender, juicy meat and a dreamy mushroom sauce that feels fancy but is totally doable at home. You’re going to impress yourself and everyone at the table.

The image shows three thick slices of roast meat placed on a wooden board with the larger unsliced roast behind. Each slice reveals a pink inside with a browned, peppered crust on the outside. A creamy beige mushroom sauce with visible mushroom slices is poured generously over the slices, slightly dripping down the sides. Small green herb sprigs are spread on top of the sauce and meat for garnish. The wooden surface is dark and textured, adding a rustic feel. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Tenderloin with Creamy Mushroom Sauce Recipe
Top Tip
How to Serve Beef Tenderloin with Creamy Mushroom Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Tenderloin with Creamy Mushroom Sauce Recipe

Why You'll Love This Recipe

I’ve made this Beef Tenderloin with Creamy Mushroom Sauce Recipe more times than I can count, and each time it feels like a celebration. It’s the kind of dish that looks and tastes restaurant-quality but doesn’t require days of prep or fancy ingredients. The key? A simple butter slather and a wine-infused sauce that’s rich without being heavy.

Showstopper Main: This beef tenderloin is tender, juicy, and beautifully roasted, making your dinner feel like an event.
Simple But Elegant Sauce: The creamy mushroom sauce uses marsala wine to add complex flavors that perfectly complement the beef.
Day-Of Prep Friendly: With an optional overnight salt step, you can plan ahead—or dive right in when short on time.
Impress Without Stress: Easy to follow steps and practical tips help you nail it beautifully every time.

A long, roasted piece of meat tied with string sits on a wooden board with a white marbled texture underneath. It is sliced into four thick pieces, showing a pink inside and a dark brown seasoned crust. Small green herb sprigs are scattered on the meat. To the left, there is a black bowl filled with light brown sauce that has mushrooms visible in it. The background is softly blurred, highlighting the meat and sauce in the front. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is as much about flavor layering as it is about ingredient quality. Using fresh thyme and good quality marsala elevates the sauce, while finishing the beef with garlic-thyme butter locks in moisture and adds that irresistible aroma.

Flat lay of a whole tied center cut beef tenderloin with natural marbling and white twine, a few fresh thyme sprigs with vibrant green leaves, a small mound of finely grated fresh garlic, a generous slab of unsalted butter softened and creamy, a few thinly sliced white mushrooms with clean edges, a small white ceramic bowl filled with deep amber dry marsala wine, a small white ceramic bowl of pale golden vegetable oil, a small white ceramic bowl of rich thickened cream, a small white ceramic bowl of light golden low sodium chicken stock, three whole uncracked brown eggs, a small white ceramic bowl of coarse kosher salt crystals, and a small white ceramic bowl of freshly ground black peppercorns, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef Tenderloin: The center-cut piece is uniformly thick, which helps it roast evenly. Going for a tied tenderloin keeps it from losing shape during cooking.
Unsalted Butter: Softened butter is perfect for mixing with garlic and thyme—it melts slowly on the beef, infusing flavor.
Garlic & Thyme: Fresh is best here—thyme’s subtle woodsy flavor and garlic’s warmth give both the butter slather and sauce a fantastic depth.
White Mushrooms: These provide an earthy, meaty texture that complements tenderloin perfectly; sliced thin let’s them cook evenly.
Marsala Wine: It adds richness and a slightly sweet, nutty character to the sauce. Dry marsala is key to avoid overpowering sweetness.
Chicken Stock: Keeps the sauce savory and balances the cream for a full-bodied finish.
Thickened Cream (Heavy Cream): This gives the sauce its signature velvety texture.
Vegetable Oil & Seasonings: Key for searing—the oil withstands high heat, and salt and pepper give the beef a perfect crust and balance.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with herbs and sometimes swap thyme for rosemary to give it a more pine-like aroma. Feel free to tweak the sauce—add a splash of brandy or swap marsala for sherry if you prefer. The butter slather can be jazzed up too; sometimes I add a little Dijon mustard for a zingy twist.

Variation - Herb Swap: Using rosemary instead of thyme gives a more assertive, woodsy note which pairs beautifully with mushrooms.
Diet-friendly: For a lighter version, swap heavy cream with coconut cream or a cashew cream blend; it still keeps that luscious feel but with a different flavor profile.
Seasonal: In fall, I like adding finely chopped chestnuts to the mushroom sauce for texture and a different flavor layer.

Step-by-Step: How I Make Beef Tenderloin with Creamy Mushroom Sauce Recipe

Step 1: Prep and Season the Beef Tenderloin

Start by patting your beef tenderloin dry with paper towels—it’s a little step that helps get a better crust when searing. Sprinkle salt and pepper all over, don’t be shy here! Then, I like to pop it on a rack in the fridge uncovered for 12 to 24 hours if I have time. This overnight salting really seasons the meat deeply and helps with texture. Of course, if you're short on time, you can skip this—it's still delicious either way.

Step 2: Make the Garlic-Thyme Butter Slather

While the beef chills, mix your softened butter with finely grated garlic, fresh chopped thyme, salt, and black pepper. This butter rub is where the magic starts, blending into the beef as it roasts and creating a gorgeous crust that locks in flavor and moisture.

Step 3: Sear the Beef for a Perfect Crust

About 2 hours before you want to cook, take the beef out to come to room temperature. Heat a heavy, ovenproof skillet with vegetable oil on high until it’s just about smoking. Now sear the beef aggressively on all sides—it should develop a beautiful brown crust quickly without cooking through. This step seals the juices and adds so much flavor. Then, rest the beef on a rack for 15 minutes before applying the butter.

Step 4: Roast with the Garlic-Thyme Butter

Preheat your oven to 120°C/250°F (works with fan or conventional ovens). Place the beef back in your cooled skillet and slather most of the garlic-thyme butter over the top and sides—skip the underside so the butter doesn’t drip away. Roast for 15 minutes, then remove and apply the rest of the butter all over. Continue roasting for 25-35 minutes or until the beef reaches 53°C/127°F internal temp for medium rare. I always use a reliable meat thermometer here—that little device saves me from overcooking every time.

Step 5: Rest, Slice, and Serve

Take the beef out of the oven and let it rest on a cutting board for 10 minutes. The internal temperature will rise slightly during this time, reaching that perfect medium rare. When slicing, cut thick slices to keep the juices inside. This resting step is a game-changer for juicy beef, trust me!

Step 6: Make the Creamy Mushroom Sauce

Pour the roasting juices from your skillet into a bowl, skim off some of the fat and reserve about ¼ cup fat back in the skillet. Heat it up and add the sliced mushrooms, cooking on high till they start to sweat. Toss in garlic and a sprig of thyme and cook for a couple more minutes until soft. Add the chicken stock and reduce by half, then add marsala wine, cream, pepper, and the reserved roasting juices. Simmer gently until the sauce thickens. Taste and adjust salt—it should taste slightly salty on its own because it’ll cut through the richness of the beef.

Top Tip

From experience, the secret to the best Beef Tenderloin with Creamy Mushroom Sauce Recipe lies in temperature control and seasoning. Using a meat thermometer is non-negotiable—it takes the stress out of roasting and ensures you hit that perfect medium rare every time.

Patience with Resting: Resting the beef after searing and after roasting retains the juices inside the meat—don’t skip or rush this step!
Overnight Salting: If you have time, salting the beef overnight in the fridge seasons it deeply and improves texture; but if you don’t, just season before cooking.
Don’t Overcrowd Mushrooms: Cooking mushrooms in a hot pan without crowding ensures they brown nicely instead of steaming, adding more flavor to the sauce.
Marsala Wine Choice: Use dry marsala wine for the perfect balance; avoid sweet varieties that can make the sauce cloying.

How to Serve Beef Tenderloin with Creamy Mushroom Sauce Recipe

Garnishes

I usually finish the dish with a sprinkle of fresh thyme leaves and a few grinds of black pepper. Sometimes, a little chopped parsley adds freshness and color to balance the creaminess. A few delicate mushroom slices on top look beautiful too and hint at the sauce underneath.

Side Dishes

This beef tenderloin shines alongside creamy mashed potatoes or a garlic herb roasted potato medley. For something lighter, sautéed green beans or a crisp rocket salad with lemon vinaigrette cut through the richness and brighten the plate.

Creative Ways to Present

For special dinners, I like to slice the tenderloin and fan the pieces across a large platter, spooning the mushroom sauce artfully on top. Adding edible flowers or microgreens adds an elegant touch. You can even layer the sliced beef with some roasted vegetables in a baking dish and drizzle the sauce over for a decadent family-style presentation.

Make Ahead and Storage

Storing Leftovers

Leftover beef tenderloin stores beautifully in an airtight container in the fridge for up to 3 days. I recommend slicing it before storing so reheating is quick and even. Keep the mushroom sauce separate if possible to maintain texture.

Freezing

Freezing this dish isn’t ideal because the tenderloin texture can suffer, and cream sauces often separate when thawed. If you must freeze, freeze the beef and sauce separately in airtight containers and thaw slowly in the fridge before reheating gently.

Reheating

Reheat the beef gently in a low oven or covered skillet to prevent drying out. Warm the mushroom sauce separately in a small pan over low heat, stirring often to keep the cream stable and smooth. Then combine on the plate for that fresh-from-the-kitchen vibe.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

While beef tenderloin is ideal for its tenderness and even cooking, you can use other cuts like ribeye roast or sirloin, but the cooking time and texture will vary. Aim for cuts that are relatively uniform in thickness for best results.

Is marsala wine essential for the sauce?

Marsala wine adds a rich, warming depth and slight sweetness to the mushroom sauce, but you can substitute it with dry sherry, port, madeira, or even a good quality white wine. For a non-alcoholic version, use extra chicken stock instead.

How do I know when the beef is perfectly cooked?

The best way is using a meat thermometer to check the internal temperature. For medium rare, remove the beef at 53°C (127°F) and let it rest; it will rise to 56-58°C (133-136°F). Avoid cutting into the beef early to check doneness as it lets juices escape.

Can I prepare this recipe in advance?

You can do the salting overnight and prep the butter ahead of time, but it’s best to cook and serve the beef tenderloin fresh. The mushroom sauce can be made just before serving and reheats well. Leftovers are great for a day or two but not recommended for freezing.

Final Thoughts

This Beef Tenderloin with Creamy Mushroom Sauce Recipe is one I always turn to when I want to make a meal feel truly special without stress or fuss. It balances rich, comforting flavors with simple techniques and always leaves my guests asking for seconds—or the recipe! Honestly, if you want to impress without the headache, give this one a go—you’ll be so glad you did.