Pan Roast Beef Tenderloin with a Mushroom Cream Sauce

Elevate weeknight dining or impress your dinner guests with this luxurious Pan Roast Beef Tenderloin with a Mushroom Cream Sauce. Perfectly seared beef tenderloin, with its tender, melt-in-your-mouth texture, is complemented by a rich and velvety mushroom cream sauce infused with aromatic garlic, shallots, thyme, and a splash of dry white wine. This one-skillet recipe not only delivers a stunning presentation but also keeps the cleanup minimal, making it an elegant yet approachable dish. Ready in just 45 minutes, this savory masterpiece is ideal for special occasions or when you’re craving a gourmet meal at home. Garnished with fresh parsley and served with your favorite sides, it’s a hearty dish full of flavor that’s sure to impress.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces beef tenderloin (about 2 inches thick)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium shallot, finely chopped
• 2 garlic cloves, minced
• 8 ounces cremini mushrooms, sliced
• 1 cup dry white wine
• 1 cup heavy cream
• 0.5 cup beef or vegetable stock
• 1 teaspoon fresh thyme leaves
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Pat the beef tenderloin pieces dry with paper towels and season generously with salt and black pepper on all sides.

Step 2

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Step 3

Sear the beef tenderloin pieces for 2-3 minutes on each side until a golden crust forms. Use tongs to sear the edges as well. Transfer the beef to a plate and tent loosely with foil.

Step 4

Reduce the heat to medium and add the butter to the same skillet.

Step 5

Once melted, add the chopped shallot and cook for 2 minutes until softened and translucent.

Step 6

Stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn it.

Step 7

Add the sliced cremini mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.

Step 8

Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to reduce slightly.

Step 9

Pour in the beef or vegetable stock and stir in the heavy cream and thyme leaves. Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly.

Step 10

Return the seared beef tenderloin to the skillet, nestling them into the sauce.

Step 11

Reduce the heat to low and cook for an additional 5-8 minutes, or until the beef reaches the desired level of doneness (125°F for medium-rare, 135°F for medium).

Step 12

Remove the beef from the skillet and let it rest for 5 minutes.

Step 13

Stir the chopped parsley into the mushroom cream sauce and adjust seasoning with salt and pepper to taste.

Step 14

Serve the beef tenderloin with a generous spoonful of mushroom cream sauce on top and garnish with additional parsley if desired.

Nutrition Facts

Serving size	(1626.8g)

Amount per serving	% Daily Value*
Calories	2652.5

Total Fat 205.0g	0%
Saturated Fat 94.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 622.0mg	0%
Sodium 3148.8mg	0%
Total Carbohydrate 25.2g	0%
Dietary Fiber 4.7g	0%
Total Sugars 10.7g
Protein 118.0g	0%

Vitamin D 22.7IU	0%
Calcium 120.6mg	0%
Iron 14.2mg	0%
Potassium 2457.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.3%

Protein: 19.5%

Carbs: 4.2%