Beef Tenderloin w/ Wild Mushroom Cream Sauce 🐮
Ingredients:
1 (4 to 5 lb.) beef tenderloin, cut into 6 steaks
2 Tbsp. extra virgin olive oil
2 Tbsp. fresh chopped rosemary
3 cloves garlic, finely chopped
kosher salt and black pepper
2 tablespoons salted butter
2 shallots thinly, sliced
12 oz. wild mushrooms, torn
2 tsp. dijon mustard
1/2 cup dry white wine
1 cup heavy cream or whole milk
1/3 cup parmesan, grated
1 pinch crushed red pepper flakes
Detailed Steps:
Preheat the oven to 400 degrees F.
Rub the steaks with rosemary, and garlic. Season each side with salt and pepper.
Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the steaks and sear each side, about 2 minutes per side. Transfer the steaks to a baking sheet sheet and then place in the oven. Roast until the meat registers 120 to 125 degrees F. on a meat thermometer. For medium-rare/rare, about 8 to 12 minutes. Remove from the oven, cover tightly with foil, and allow to rest for 10 minutes.
Meanwhile, make the sauce. Melt the butter in a skillet set over medium high heat. Add the shallots and mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3 to 5 minutes. Remove the mushrooms from the skillet to a plate.
Add the wine and scrape up any browned bits off the pan. Simmer 3 to 5 minutes or until the wine has reduced by about 1/3. Slowly pour in the cream and mustard. Bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper and crushed red pepper. Stir in the mushrooms.
Serve the steaks with flaky salt and pour the sauce overtop. Enjoy!
Prep Time: 20 mins.
Cook Time: 25 mins.
Total Time: 45 mins.
Servings: 6
Beef tenderloin is a premium cut prized for its tenderness and flavor, making it an excellent choice for special meals. When cooking beef tenderloin steaks, achieving a perfect medium-rare doneness (120 to 125°F) ensures a juicy and tender texture. Using a meat thermometer is the most reliable method to gauge internal temperature accurately. The wild mushroom cream sauce pairs beautifully with the beef tenderloin, adding layers of earthiness and creaminess. Wild mushrooms such as shiitake, cremini, or oyster provide a more intense flavor compared to common button mushrooms. Caramelizing the mushrooms in butter enhances their natural umami before incorporating white wine and cream into the sauce. The Dijon mustard and Parmesan cheese enrich the sauce further, creating a balanced depth of flavor. Extra virgin olive oil and fresh rosemary infuse the steaks with aromatic notes, while garlic adds a savory edge. Searing the steaks on high heat locks in juices and creates a flavorful crust. Resting the meat after roasting is crucial to allow the juices to redistribute, ensuring every bite is tender and flavorful. For optimal results, use dry white wine with moderate acidity to balance the cream's richness and complement the mushrooms. Crushed red pepper flakes add a subtle heat, enhancing the complexity without overwhelming the dish. This recipe serves six and takes about 45 minutes total, making it a manageable yet impressive choice for dinner parties or family meals. Pair the dish with simple sides like roasted vegetables or a fresh salad to complete the dining experience. In summary, mastering this beef tenderloin with wild mushroom cream sauce recipe enables home cooks to create a restaurant-quality meal that highlights quality ingredients and thoughtful cooking techniques for maximum flavor and enjoyment.
