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Beef Tenderloin with Mushroom Sauce (VIDEO)

Beef Tenderloin with Mushroom Sauce is a holiday-worthy and impressive main course. Learn how to prep, tie, and cook a beef tenderloin roast in the oven. Watch the video tutorial and see how easy it is.

Sliced beef tenderloin with mushrooms on serving platter with thyme

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We love to serve roasts for Christmas and special occasions from Prime Rib to Baked Ham and of course Roast Turkey. If you are looking for a new favorite, this Beef Tenderloin with Mushrooms is a must-try!

Beef Tenderloin and Mushrooms Video Tutorial:

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What You will Need for Beef Tenderloin Roast:

We like the Costco beef tenderloin for the price and quality. They sell both a choice and prime tenderloin. We go with the more expensive prime for holidays and special occasions, but either will work. Get the best you can afford.

  • 2 to 2 1/2 lb beef tenderloin roast (get the even center-cut if possible)
  • Roasting Pan – use any oven-safe skillet or roasting pan. We used a cast iron pan.
  • Kitchen String – to tie your roast into a cylinder for even cooking.
  • Thermometer – an oven-safe thermometer will ensure a perfectly cooked roast. This is one of the best investments you’ll make for all your future roasts.
  • Here is the Carving Set we use and love.
Ingredients for beef tenderloin roast with mushroom sauce

Cost Saving Tip: An un-trimmed tenderloin can be significantly less expensive. If your tenderloin is not already trimmed, use a thin knife to cut away and remove the excess fat, connective tissue, and silver skin. Here is a great tutorial on how to trim beef tenderloin.

How to Tie Beef Tenderloin (2 ways)

Tying a tenderloin is important for even cooking. Do not skip this step. It helps to get an even-thickness roast, but if you have a thin flap on one end, tuck it under the roast and tie it with kitchen string to create an even shape. 

  1. Tie Individual Strings: Lay out about 6 individual strings 1-inch apart. Place the roast over your strings and tie each string tightly around the roast.
  2. The Loop Method: Tie a string securely over one end and secure tightly with a knot. Loop the string around your left hand then transfer that loop over the roast. Continue looping every inch of the roast and keep the string tight as you go. Secure the end with a knot and cut off excess string.
How to tie a filet of beef

What can I substitute for kitchen string? Kitchen twine is made from natural fibers so it won’t melt or catch fire at high temperatures. If you don’t have kitchen string, you can use unwaxed, unflavored dental floss.

Our #1 Tip to Cooking Beef Tenderloin:

For even cooking, we highly recommend bringing the tenderloin to room temperature before roasting. We like to take it out of the refrigerator and let it sit at room temperature for 1 to 2 hours.

Sliced perfectly cooked beef tenderloin

Common Questions:

Is beef tenderloin the same as filet mignon?

Filet mignon is sliced from the center of the whole beef tenderloin. It is the most tender portion of the tenderloin which is why it is more expensive per pound.

What is beef tenderloin?

The beef tenderloin, also known as “filet of beef” is considered to be the most tender cut of beef.

How much beef tenderloin per person?

As a general rule of thumb, expect to serve about 5-6 oz (raw weight) per person. Keep in mind beef will shrink 25% during cooking. A 2 lb roast will feed 6 people. A 4-pound roast will feed 12 people.

What is center cut beef tenderloin?

The middle section of a whole tenderloin is known as the chateaubriand or center-cut tenderloin. Since it is an even cylinder shape, it cooks more evenly.

Platter of filet of beef with mushroom sauce

How Long to Cook Beef Tenderloin?

Roast your tenderloin to your desired doneness. The most important tool for getting the timing right is an oven-safe thermometer. Here are the final doneness temperatures.

Remove the roast from the oven 5 to 10 degrees before it reaches its final temperature since the temperature will continue to rise as it rests. For example, we take it out at 130˚F for medium doneness and it reaches a final doneness temperature of 135-140˚F.

  • 22-23 minutes for rare (120-125˚F) – red, shiny center
  • 24-26 min medium-rare (130-135˚F) – red to deep pink center
  • 28-30 min for medium doneness (135-140˚F) – light pink center
  • 30-32 min for medium-well (140-145˚F) – little pink (USDA recommends 145˚F)
  • 33-35 min for well done (150˚F) – no pink (don’t do this to your meat)
Beef tenderloin cooked to medium doneness temperature

I hope this beef tenderloin roast with creamy mushroom sauce becomes a new favorite for you. Wishing you and your loved ones a delicious and beautiful holiday season.

What to Serve with Beef Tenderloin:

Beef Tenderloin with Mushroom Sauce (VIDEO)

4.96 from 24 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Beef Tenderloin with Mushroom Sauce
This Beef Tenderloin Recipe with Mushroom Sauce is a holiday-worthy and impressive main course. Learn how to prep, tie, and cook a beef tenderloin roast in the oven.
Author: Natasha Kravchuk
Skill Level: Medium
Cost to Make: $70-$85 (varies by roast size and grade)
Keyword: beef tenderloin, beef tenderloin roast, beef tenderloin with mushrooms
Cuisine: American
Course: Main Course
Calories: 625 kcal
Servings: 6 people

Ingredients

Ingredients for Beef Tenderloin Roast:

  • 2 lb beef tenderloin trimmed and tied (at room temperature for 1 to 2 hours)
  • 1 1/2 tsp salt (we use fine sea salt)
  • 1 tsp black pepper freshly ground
  • 2 garlic cloves minced
  • 1/2 Tbsp fresh thyme leaves minced
  • 2 Tbsp olive oil

Mushroom Sauce:

  • 2 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1/2 cup yellow onion finely chopped
  • 16 oz baby Bella mushrooms thickly sliced
  • 2 garlic cloves minced
  • 1/2 Tbsp fresh thyme leaves minced (or 1/2 tsp dried thyme)
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1/2 cup dry red wine Pinot Noir, Merlot, Cabernet, Sauvignon
  • 1 cup beef broth
  • 1/2 cup heavy whipping cream

Instructions

How to Roast Filet of Beef:

  1. Preheat oven to 500˚F with rack in the center of the oven. Pat dry your room temperature tenderloin with paper towels. Tie tenderloin with kitchen string.

  2. Combine 2 minced garlic coves, 1/2 Tbsp thyme, 1 1/2 tsp salt and 1 tsp black pepper and rub all over roast. Drizzle generously all over with 2 Tbsp olive oil

  3. Place into an oven-safe roasting pan or skillet. Insert oven-safe thermometer into the deepest portion of the roast and bake in a preheated oven at 500˚F for 28-30 in for medium doneness (135˚F to 140˚F) or to desired doneness (see roasting chart).

  4. Remove from the oven 5-10 degrees before the roast reaches your desired temperature (the temperature will continue to rise as it rests). Transfer roast to a cutting board, loosely tent with foil and rest for 15-20 minutes then slice. Meanwhile make the mushroom sauce.

To Make the Mushroom Sauce:

  1. Place a large heavy skillet over medium-high heat. Add 2 Tbsp butter and 1 Tbsp oil then add sliced mushrooms and onion and sauté together, stirring frequently for 5-7 minutes or until onions are soft and mushrooms are lightly browned.
  2. Add minced garlic, thyme, 1/2 tsp salt and 1/2 tsp black pepper. Stir together for 1 minute until fragrant then transfer mushrooms to a separate bowl.

  3. Add 1/2 cup wine and scrape the bottom to deglaze. Continue cooking until most of the wine has evaporated (2 minutes).
  4. Add 1 cup beef broth and boil until reduced by half (5-7 min).
  5. Stir in heavy cream and mushrooms, bring back to a boil then reduce heat and simmer another 2-3 minutes or until sauce reaches desired thickness. Season sauce to taste with salt and pepper.

Nutrition Facts
Beef Tenderloin with Mushroom Sauce (VIDEO)
Amount Per Serving
Calories 625 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 22g138%
Cholesterol 143mg48%
Sodium 936mg41%
Potassium 913mg26%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 31g62%
Vitamin A 465IU9%
Vitamin C 3mg4%
Calcium 48mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Deb
    January 25, 2021

    Amazing- we made this tonight to celebrate Monday! 😊♥️ Amazing recipe – it was delicious. Everything I’ve made that you have posted has been unbelievable. Thank you for being such a great chef!!

    Reply

    • Natashas Kitchen
      January 25, 2021

      Thank you for the wonderful review!

      Reply

  • Donna
    January 24, 2021

    My sauce was an odd pink colour, but good. Meat temp too hot, I reduced it to 425 and it all turned out great.

    Reply

    • Natasha's Kitchen
      January 24, 2021

      I’m glad you liked it! That never happened to me before, was there something that was changed in the recipe?

      Reply

  • Tami
    January 23, 2021

    Excellent dish meat was so tender and the mushroom sauce was fantastic served it with mashed potatoes and steamed cauliflower, carrots and brussel sprouts .. I will be making this again for sure

    Reply

    • Natashas Kitchen
      January 23, 2021

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Biljana
    January 16, 2021

    We made this recipe few weeks ago it was so delicious. My family loved it. We would definitely cook it again. Beef filet was so tender and yummy. Thanks for sharing this recipe. Greetings from Serbia.

    Reply

    • Natashas Kitchen
      January 16, 2021

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Pat
    January 16, 2021

    Hi Made your Baked Zitti and it was great! Thank you

    Reply

    • Natasha
      January 16, 2021

      I’m so glad you loved the Baked Ziti!

      Reply

      • Biljana
        January 16, 2021

        We made this recipe few weeks ago it was so delicious. My family loved it. We would definitely cook it again. Beef filet was so tender and yummy. Thanks for sharing this recipe. Greetings from Serbia.

        Reply

        • Natashas Kitchen
          January 16, 2021

          You’re welcome! I’m so happy you enjoyed it!

          Reply

    • Natashas Kitchen
      January 16, 2021

      I’m so happy you enjoyed that, Pat!

      Reply

  • Randi konner
    January 11, 2021

    I just made thre beef tenderloin with mushroom sauce. The beef was excellent but the sauce took on the purple color if the wine and not a tuch brown. What did I do wrong?

    Reply

    • Natasha
      January 11, 2021

      Hi Randi, make sure you use beef stock which will help to darken the color.

      Reply

  • Sandra
    January 10, 2021

    Great recipe Natasha. Thank you 🙏 my family loved it!

    Reply

    • Natasha's Kitchen
      January 10, 2021

      So great to hear that, Sandra. Thank you for sharing!

      Reply

  • Kathy
    January 9, 2021

    Is it possible to double the amount of sauce. I like my food saucy so would it be too much sauce if I did that? Please advise.

    Reply

    • Natasha's Kitchen
      January 10, 2021

      Hi Kathy, I imagine that would work!

      Reply

  • Deliska
    January 9, 2021

    I made my roast on in my vortex pro on the rotisserie spit, so I’ll leave that out of my review…..except for using your rub, delish! The roast turned out fantastic. The mushroom sauce, however…WOWZERS!!! I sent my husband to get the ingredients, there were no Baby Bellas, so he got Protabello, thinking it’s just the grown up version LOL. Either way, I used them up and it was delish. I do not keep wine on hand, so I used Red wine vinegar, not sure how it would taste with wine, but it was still delish and complimentary to the roast and mashed potatoes. Thank you so much for all your hard work!

    Reply

    • Deliska
      January 9, 2021

      Sorry forgot to hit the 5 star!!!!

      Reply

      • Natashas Kitchen
        January 9, 2021

        Thank you!

        Reply

    • Natashas Kitchen
      January 9, 2021

      Thank you for sharing that with us!

      Reply

  • Margaret Mumford
    January 4, 2021

    Absolutely delicious. First time I’ve made beef tenderloin and my husband and I were so impressed with this recipe. The garlic and thyme in the rub plus the sauce gives it such amazing flavour! Thank you!

    Reply

    • Natashas Kitchen
      January 4, 2021

      You’re welcome! I’m so happy you enjoyed it, Margaret!

      Reply

  • Michelle Stanley
    January 1, 2021

    Hi Natasha, I made this today, and OMG was it fantastic. I will be making this again. Thanks for your awesome recipes.

    Reply

    • Natashas Kitchen
      January 2, 2021

      You’re welcome, Michelle! I’m glad you enjoyed that.

      Reply

  • Irene
    December 31, 2020

    Hi Natasha,
    Can I use pork tenderloin?

    Reply

  • Angelina Kleyn
    December 30, 2020

    Hi Natasha, I am planning to make this recipe soon but I’m wondering about putting the skillet into such a hot oven right away. Should I have my cast iron skillet in the oven preheating with the oven or is it supposed to be okay putting the skillet in the hot oven just as is?
    Thank you so much.

    Reply

    • Natashas Kitchen
      December 31, 2020

      Hi Angelina, we put it in, and it works great without preheating.

      Reply

  • Judith
    December 30, 2020

    Hello;
    I love all of your recipes. I made the mushroom sauce today. I feel it was watery and to much sauce for the amount of mushrooms. I thickened it with a little corn starch and water. The flavor is amazing!!

    Reply

    • Natashas Kitchen
      December 31, 2020

      Isn’t it so so good! I’m glad you enjoyed this recipe, Judith!

      Reply

  • Amy
    December 29, 2020

    Can I cook tenderloin ahead of time and reheat and make sauce the day of? Also what if I do t have the types of wines you suggest but I have any other red wine or moscato?

    Reply

    • Natasha
      December 30, 2020

      Hi Amy, any drinkable dry red wine would work. I would just avoid cooking wine.

      Reply

  • Mariam Gomez Page
    December 28, 2020

    What is the benefit of leaving the meat at room temperature for so long?

    Reply

    • Natashas Kitchen
      December 29, 2020

      Hi Mariam, for even cooking, we highly recommend bringing the tenderloin to room temperature before roasting.

      Reply

  • Maggie
    December 27, 2020

    Natasha just had question. Have you ever had the minced garlic in the rub on the tenderloin get burned baking in a 500 degree oven?

    Reply

    • Natasha
      December 28, 2020

      Hi Maggie, not normally unless you turn the broiler on. On regular bake mode, it browns but doesn’t burn or taste burnt. It may be too close to the heating elements. Also, finely mincing the garlic helps if the pieces of garlic aren’t too large.

      Reply

  • Barb Sabat
    December 27, 2020

    This had to be the best beef tenderloin I’ve ever made. The mushroom sauce added so much flavor. I will definitely be making this again. I love watching your videos. It really helps me to follow the recipe. Looking forward to more enjoyable meals.
    Happy New Year!

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Thank you so much for your good comments, Barb. I’m happy that you are enjoying my recipes. Happy New Year too!

      Reply

  • KT
    December 27, 2020

    Made this for Christmas this year and it turned out perfect! Thank you!

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Yay, so awesome. Thank you for sharing!

      Reply

      • Christine A Altman
        December 28, 2020

        When using tin foil,shiny side up or down towards the food? xoxoxo

        Reply

        • Natashas Kitchen
          December 28, 2020

          Hi Christine, we usually do shiny side up.

          Reply

  • JOYCE TURNBULL
    December 26, 2020

    My family LOVED this dinner! It was easy to make too. I’ll use the recipe for the mushroom sauce for other beef dishes &/or as a side dish too. Thanks!

    Reply

    • Natashas Kitchen
      December 26, 2020

      Thank you for the wonderful review!

      Reply

  • Brenda
    December 26, 2020

    Made this for Christmas dinner. Delicious! Thanks for the recipe. This will be a new tradition for us!

    Reply

    • Natashas Kitchen
      December 26, 2020

      I’m so happy to hear that! Thank you for sharing your great review.

      Reply

  • Alanna
    December 26, 2020

    This looks so delicious! My husband is planning on making it for us for New Year’s Eve. I saw that you linked the thermometer you use, but it also looks like you have a much longer cord/probe you bought separately. Could you link that too?

    Reply

    • Natasha
      December 27, 2020

      Hi Alanna, that picture looks shorter than it is. The specs on that cord from their website are: 47 inches (1.2m)

      Reply

  • Tony Dentino
    December 26, 2020

    Made the beef tenderloin and mushroom sauce for Christmas dinner. It was a big hit ! Love the mushroom sauce. Thank you 😊

    Reply

    • Natashas Kitchen
      December 26, 2020

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Ruth Tracy
    December 25, 2020

    The filet was delicious, as was the mushroom sauce. I will make this again and again!!

    Reply

    • Natasha's Kitchen
      December 26, 2020

      Love it! Thank you for an awesome review, Ruth.

      Reply

  • Ruth Tracy
    December 25, 2020

    The filet was delicious, as was the mushroom gravy. Will make this again and again!!

    Reply

    • Natasha's Kitchen
      December 26, 2020

      Sounds awesome! Thank you for a great review.

      Reply

  • Gaia
    December 25, 2020

    Just made it for Christmas dinner! Excellent recipe, Thank you Natasha!

    Reply

    • Natasha's Kitchen
      December 26, 2020

      You are so welcome! I’m glad you enjoyed it.

      Reply

  • BrownEyedGyrl
    December 25, 2020

    Made this for Christmas dinner for me and the old man tonight. It was yummy. Loved the mushroom sauce. Thanks Natasha!

    Reply

    • Natasha's Kitchen
      December 26, 2020

      Very nice, thanks for sharing!

      Reply

  • Busyguy7447
    December 25, 2020

    Made this for Christmas dinner and it was perfect. Followed the recipe to the letter. It came out to a beautiful medium rare with a nice outer crust. This will be the our new holiday meal moving forward. Thank you so much for sharing this!

    Reply

    • Natasha's Kitchen
      December 26, 2020

      Love it, you are most welcome!

      Reply

  • Judi DellaBarba
    December 25, 2020

    I needed a sauce recipe for beef tenderloins we were broiling and used this one. OMG…so yummy—didn’t change a thing.

    Reply

    • Natasha's Kitchen
      December 26, 2020

      Hi Judi, that is so great! Thanks for your good comments and feedback.

      Reply

  • Mariusz Borowski
    December 25, 2020

    Hello Natasha!
    I think your recipes are fantastic, but most of all I Love Your attitude and lively spirit!

    Reply

    • Natasha's Kitchen
      December 26, 2020

      That is so sweet of you, thank you!

      Reply

  • Kim
    December 25, 2020

    You say 2lbs mushrooms in your video but only 16 oz mushrooms in recipe. Will I be short on mushrooms if only bought 16 oz- so do I need to adjust rest of receipt?

    Reply

    • Natasha
      December 25, 2020

      Did I really say 2 lbs? That was a blunder for sure. Sorry about that! 16 oz is correct in the written recipe.

      Reply

    • Sheila
      December 26, 2020

      Is there any way to substitute heavy cream in the mushroom gravy?

      Reply

  • Jeanne
    December 24, 2020

    can you use rosemary instead of thyme?

    Reply

    • Natashas Kitchen
      December 25, 2020

      Hi Jeanne, I haven’t tested this with rosemary to advise; if you experiment, I would love to know how you like that.

      Reply

  • Dan Cameron
    December 24, 2020

    Hi Natasha,

    I plan to use this recipe tomorrow and was curious if i can just do the mushrooms in the same cast iron pan that the tenderloin will be cooked in with the drippings? Love your recipes.

    Reply

    • Natasha's Kitchen
      December 24, 2020

      Hello Dan, I imagine that should be alright too. Please share with us how it goes!

      Reply

  • Melissa
    December 24, 2020

    Can I make the mushroom sauce the day before and just reheat?

    Reply

    • Natasha
      December 24, 2020

      Hi, yes that would work to make the sauce ahead. You may need to thin it slightly with a little more cream when reheating and reheat over low heat so it doesn’t separate.

      Reply

  • Judy
    December 24, 2020

    Can you star bread I wish I could see a video of how to do it

    Reply

    • Natashas Kitchen
      December 24, 2020

      Hi Judy, you can use the search bar in the top right corner and type in “bread” to search. Our bread recipes are here. I hope that helps.

      Reply

  • jack dorsey
    December 23, 2020

    Can I make the grave W/O the mushrooms?

    Reply

  • Malak
    December 21, 2020

    I tried it it is so nice thanks natasha

    Reply

    • Natasha's Kitchen
      December 21, 2020

      Glad you liked it!

      Reply

  • Judy
    December 21, 2020

    Can you do star bread it will be perfect for holidays I wish you do it

    Reply

    • Natasha's Kitchen
      December 21, 2020

      Thanks for your suggestion, Judy. I’ll make a note of it however I surely cannot do it anymore this year. But hopefully, I can try next year.

      Reply

  • Diana
    December 21, 2020

    Can this be done in an Intant Pot and how long would you cook it for Rare?

    Reply

    • Natasha
      December 21, 2020

      Hi Diana, I haven’t tried cooking a tenderloin in an instant pot so you may need to search out instructions for that.

      Reply

  • Lucy M. Domingo
    December 21, 2020

    Hallo Natasha. Thank you so much for sharing your recipe of of Beef tendeloin. I’ll try this recipe on the 24th of December. I’m sure my family will love it. Have a merry and blessed CHRISTmas. God richly bless you!

    Lots of Love,
    Lucy M. Domingo

    Reply

    • Natashas Kitchen
      December 21, 2020

      Merry Christmas to you and your family Lucy! I hope you love this recipe!

      Reply

  • MJ
    December 20, 2020

    made this for dinner tonight and everyone loved it!! We had a 7 lb. tenderloin so I cut it in half and roasted the two halves in the same roasted pan. Came out great!! Served it with green beans with almonds and potato latkes

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Yay, that is awesome! I’m so happy to hear that and thanks for sharing your good feedback with us.

      Reply

  • Kathy
    December 20, 2020

    Hi Natasha,
    How long would you cook a 7.5 lb tenderloin? I can not wait to make this recipe!!

    Reply

    • Natasha
      December 20, 2020

      Hi Kathy, that is a really big tenderloin. I would cut it in half and roast it as 2 pieces. I would definitely recommend using a thermometer to check doneness so it cooks to your desired internal temperature.

      Reply

  • Katya DeFreitas
    December 20, 2020

    Wow. Simply wow. I have never made beef tenderloin before but decided to give it a try. This recipe was very easy to follow and the tenderloin came out absolutely amazing!!!!! I’m switching my holiday menu for next week and adding this recipe. Yummm Yumm yummm!

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Yay, I’m so happy that you loved this recipe. Thanks for your great review and feedback, Katya!

      Reply

  • Kristin
    December 20, 2020

    I was only able to get the butt cut tenderloin. Will this still work for your recipe? Any adjustments needed? Thank you!

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Yes, that would work. While at the recipe please click Jump to recipe, click the number of servings to adjust the ingredients too. I hope that helps.

      Reply

  • Trung Lively
    December 20, 2020

    Thank you so much for all of your recipes! I have made a few of them. What is a good salad to go with this? I already have the heavier mashed potatoes and your cranberry bundt cake. Thank you.

    Reply

    • Natasha's Kitchen
      December 20, 2020

      You are so welcome! It depends, we use different salad recipes but here are some Salad Recipes that you can choose from.

      Reply

  • Bruce Hoch
    December 19, 2020

    I do this w/ venison loin (1#). Add sour cream (1/2c.) @ end, stroganoff I guess, surve over egg nuddles.

    Reply

    • Natashas Kitchen
      December 19, 2020

      Thank you for sharing that with me, Bruce.

      Reply

  • Caroline
    December 19, 2020

    Hello Natasha! I wish to try with pork filet instead. Any advice ? Is Thyme still the best herb? About cooking time, what do you suggest. Making this one for 8 people here in the Caribbean for Christmas Eve! Thanks

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Hi Caroline, I haven’t tried using pork with this recipe but I have another recipe that might help. You can check out my recipe on Pork Chops in Creamy Mushroom Sauce.

      Reply

  • Vincent
    December 19, 2020

    I’ve made this dish several times, and it became our Christmas tradition – truly one of the best dinners I’ve every had. Unfortunately, I can no longer eat it – but I want to encourage everyone to make it. You will remember it forever.

    Reply

    • Natashas Kitchen
      December 19, 2020

      Thank you so much for your thoughtful feedback and comment, Vincent! Merry Christmas!

      Reply

  • Mary Beth Cowper
    December 19, 2020

    This looks so delicious!! I plan on making it for Christmas Eve dinner.
    Is there a way to do the mushroom sauce ahead of time???

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Hi Mary Beth, that sounds like a great plan. I haven’t tried making the sauce ahead though as I always make it the same day it is served. If you try it, please share how it goes.

      Reply

  • Mariana
    December 19, 2020

    Have you ever considered of using as well the metric system for the ingredients? For us, europeans, it is highly confusing the entire cup system, and I know we are a multitude following your recipes.

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Mariana, most of our recipes have a metric conversion option on the printable recipe card; scroll down to find it and click “metric.” We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient!

      Reply

      • Mariana
        December 20, 2020

        Thank you so much for your fast response to my request! I found it now, and I must say that it is super helpful! I don not have to focus all through the recipe to calculate measurements. I must say that I just discovered you, but I keep on forwarding your work to my friends too. We are really not the kitchen literate kind, and we need all the help we can get. Much love.

        Reply

        • Natasha's Kitchen
          December 20, 2020

          So great to hear that it was useful, Mariana. Thank you so much for recommending us to your friends, we appreciate the support!

          Reply

  • Donna
    December 19, 2020

    Hi Natasha! I am totally hooked on your recipes and wanted to thank you for sharing. I’ve been making this tenderloin with mushrooms recipe for Christmas Eve now for 35 years! My family loves it and so do I! The only difference is, I add bleu cheese to the mushroom sauce. Fantastic!

    Reply

    • Natashas Kitchen
      December 19, 2020

      You’re welcome! I’m so happy you enjoyed it, Donna! Merry Christmas!

      Reply

      • Michele
        January 24, 2021

        I have a question on the pan you are using
        Is it the Staubs cast-iron griddle or braiser?

        Reply

  • Alya
    December 19, 2020

    Hi,
    Whats the non-alcoholic alternative to the wine in the sauce?

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Hi Alya, the wine adds so much flavor to the recipe but you can use broth instead if you will make it wine-free

      Reply

  • Marjorie
    December 19, 2020

    You are a fabulous cook. I enjoy viewing all the marvelous recipes you show.

    Reply

    • Natashas Kitchen
      December 19, 2020

      Thank you for that wonderful compliment! You’re so nice!

      Reply

  • Malak
    December 19, 2020

    Can you dodo french fries please

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Malak, we don’t have a tutorial posted for those yet. The closest post would be the potato wedges which can be cut down to fries but they would bake faster as fries.

      Reply

  • Malak
    December 19, 2020

    Hi

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hello Malak!

      Reply

  • Lara F
    December 18, 2020

    This is a delicious dish!
    My husband co-incidentally came home with this cut of meat and it was perfect timing.
    Like all your recipes, I love how you simplified the steps for this and how all your measurements and instructions were right on.
    The sauce was a perfect addition adding so much flavour and volume without excessive heaviness.
    I recommend your site over and over.
    Thank you for the gift of another outstanding recipe!

    Reply

    • Natashas Kitchen
      December 19, 2020

      I’m so happy to hear that! Thank you for sharing your great review, Lara!

      Reply

  • Sara
    December 18, 2020

    Hi natasha someone requested you in the live chat to do stuffed crust pizza and you said it will be at the new year

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Sara, thank you! We have that suggestion on our list. Thank you for sharing.

      Reply

  • Shelley
    December 18, 2020

    Mmmmm … I love mushrooms with beef, so this is a win right out of the gate! But, what I really appreciate is all the super-helpful information, like demystifying what all the different related cuts of meat are called, and how to cook it to the perfect doneness temp (we like ours medium-rare). Thank you for this really comprehensive recipe!

    Reply

    • Natashas Kitchen
      December 18, 2020

      I’m so glad that it was helpful! Thank you for sharing that with me, Shelley!

      Reply

  • April
    December 18, 2020

    I need this in my belly immediately. Just added all the ingredients to my shopping list so I can make it this week!

    Reply

    • Natashas Kitchen
      December 18, 2020

      I hope you love this recipe, April!

      Reply

  • Bev
    December 18, 2020

    I’m not fond of thyme. Is there another herb that would work in this recipe or would it best best to just leave it out?

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Bev, you can leave it out also. We personally prefer it 🙂

      Reply

  • Katie
    December 18, 2020

    Looks so good. I know my family would love this! Can’t wait to try it.

    Reply

    • Natasha
      December 18, 2020

      Wondeful! I hope it becomes your new favorite recipe for preparing beef tenderloin.

      Reply

    • Natasha
      December 18, 2020

      Wonderful! I hope it becomes your new favorite recipe for preparing beef tenderloin.

      Reply

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