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.

How to prevent smoke in the oven?

When cooking at 500˚F, make sure your oven is very clean. Also make sure meat is at room temperature, use a heavy-bottomed oven-safe pan, and a high-heat cooking oil (we use extra light olive oil). Also, keep the roast in the center of the oven and not too close to the heating element. When roasting on high heat, there will be some smoke but these tips will keep it to a minimum so you don’t set off your smoke detector.

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)

5 from 122 votes
Author: Natasha Kravchuk
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.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients 

Servings: 6 people

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 extra light olive oil

Mushroom Sauce:

  • 2 Tbsp unsalted butter
  • 1 Tbsp extra light 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:

  • 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.
  • 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 and rub all over with 2 Tbsp olive oil.
  • 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).
  • 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:

  • 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.
  • 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.
  • Add 1/2 cup wine and scrape the bottom to deglaze. Continue cooking until most of the wine has evaporated (2 minutes).
  • Add 1 cup beef broth and boil until reduced by half (5-7 min).
  • 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 Per Serving

625kcal Calories7g Carbs31g Protein51g Fat22g Saturated Fat143mg Cholesterol936mg Sodium913mg Potassium1g Fiber2g Sugar465IU Vitamin A3mg Vitamin C48mg Calcium4mg Iron
Nutrition Facts
Beef Tenderloin with Mushroom Sauce (VIDEO)
Amount per Serving
Calories
625
% Daily Value*
Fat
 
51
g
78
%
Saturated Fat
 
22
g
138
%
Cholesterol
 
143
mg
48
%
Sodium
 
936
mg
41
%
Potassium
 
913
mg
26
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
31
g
62
%
Vitamin A
 
465
IU
9
%
Vitamin C
 
3
mg
4
%
Calcium
 
48
mg
5
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: beef tenderloin, beef tenderloin roast, beef tenderloin with mushrooms
Skill Level: Medium
Cost to Make: $$$
Calories: 625
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Susana
    March 31, 2024

    I just made it this recipe for Easter lunch. It was one of the best beef tenderloins ever.
    I had to make the mushroom sauce in advance. Iade it all way, except for the addition of the cream which I did while getting food plated. It worked really well.

    Reply

  • John
    March 30, 2024

    Olive oil has the LOWEST smoking point! Why would you recommend using that and bake at 500?? Not into smoking by place and ruining a dinner because of the smoke.
    Avocado oil would be better but that may alter the taste of a very expensive cut of meat.

    Reply

    • Natasha
      March 30, 2024

      Hi John, this is why I recommended extra light olive oil – because it has a mild flavor and higher smoke point. I would not recommend extra virgin since as you pointed out, it has a lower smoke point.

      Reply

  • Kristen
    March 11, 2024

    Do you have any recommendations for preparing the mushroom sauce in advance?

    Reply

    • Natashas Kitchen
      March 11, 2024

      Hi Kristen, you may try to make it ahead, but you may need to thin it slightly with a little more cream when reheating and reheat it over low heat so it doesn’t separate.

      Reply

  • Margaret
    December 16, 2023

    I have been making bacon wrapped stuffed beef tenderloin for years on Christmas. I would like to simplify by not doing the bacon, but am wondering if I can follow your recipe but do the stuffing inside. Will it change heat & time? Yours looks delicious!

    Reply

    • NatashasKitchen.com
      December 16, 2023

      Hi Margaret! Without testing it, I can’t advise. If you experiment, let us know how it turns out.

      Reply

  • Veronica Cottreau
    November 29, 2023

    Hi love all your recipes! On the beef tenderloin with the mushroom sauce, can you use something else instead of wine for the mushroom? Want to make this for Christmas dinner. Will have 22 people and I think the mushrooms sauce will go over really big. Just have to leave the wine out. 🎄

    Reply

    • Natasha's Kitchen
      November 30, 2023

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

      Reply

  • Theresa
    November 11, 2023

    Can you use half and half instead of heavy cream in this mushroom sauce?

    Reply

    • NatashasKitchen.com
      November 11, 2023

      Hi Theresa! The sauce won’t be as thick if you use a lighter cream.

      Reply

  • A@4U
    June 30, 2023

    I was looking for different recipes to use the remaining portion of a smoked beef tenderloin. I prepared the mushroom sauce – doubling the beef broth & heavy cream – to make it more saucy/gravy-like. I thinly sliced the leftover beef tenderloin and warmed it gently in the residual heat of the mushroom sauce. Served atop basmati rice garnished with a bit of minced parsley and a side of steamed broccoli. This was a wonderful weeknight meal.
    Thank you for a delicious recipe.

    Reply

    • Natashas Kitchen
      June 30, 2023

      Thank you for sharing your lovely comment and review! I’m so happy you loved it!

      Reply

  • Jami
    June 4, 2023

    Sauce is not thickening. Should I do a cornstarch slurry with cream or what?

    Reply

    • NatashasKitchen.com
      June 4, 2023

      Hi Jami! Did you use a lighter cream? The sauce won’t be as thick if you use a lighter cream. You can try thickening with flour or cornstarch.

      Reply

  • Carol J Lang
    May 6, 2023

    Hi – Do you have more than one website? There are a couple that say it’s you but they are totally different and was wondering if someone is using your name. Don’t like their format and love all your tips. I have made tenderloin, banana bread, and about 8 others. Love them all and not one fail.

    Reply

    • NatashasKitchen.com
      May 6, 2023

      Hi Carol! I don’t have another website, but I do have other channels such as Instagram, Youtube, Facebook, etc. Sometimes there are impersonating accounts that will be made in my name so be careful with those. You can often tell which is my real account because it will have a blue checkmark next to my name showing that it has been verified as the real Natasha’s Kitchen account.

      Reply

  • Nat
    February 8, 2023

    Hi Natasha, we made it and it was absolutely delicious. I have one question though, how to prevent the smoke in the oven?
    Do I need to cover it?

    Thank you!

    Reply

    • Natashas Kitchen
      February 9, 2023

      Hi Nat, I’m so glad you loved it! I haven’t had a problem with the smoke and this recipe for to know what caused that. Did you possible sub the olive oil for another oil? Since this is baked at 500 degrees, you need to use an oil that has a high smoke point. We link to the oil we used. I hope this is helpful!

      Reply

  • Diane
    January 17, 2023

    Made this last night for my husbands birthday dinner. It was fantastic and we can’t wait for leftovers tonight!

    Reply

    • NatashasKitchen.com
      January 17, 2023

      Happy Birthday to your husband! So glad you loved the recipe.

      Reply

      • TAnder
        June 1, 2023

        I’ve made this a couple times and everyone LOVED it! I’m wondering if it would work out to make this on the grill? Currently my oven is on the fritz.
        Thank you!

        Reply

        • Natashas Kitchen
          June 1, 2023

          Hi Tander, I haven’t tried it on a grill, but I imagine that will work. If you experiment, let me know how you liked the recipe.

          Reply

  • Rose Marie Guillaumier
    January 15, 2023

    Thanks dear Natasha for all your lovely recipes, which I’m always trying out ;-))) For Christmas I made this one for my family together with your fantastic lasagna rolls as starters and the garlic mashed potatoes to accompany the roast and creamy mushrooms. It was a huge success! And all thanks to you XXXX
    Writing from the beautiful Island of Malta in the Mediterranean.

    Reply

    • NatashasKitchen.com
      January 15, 2023

      Hi Rose! I’m so glad you loved the recipe, thank you for sharing that with me. I appreciate the love and support!

      Reply

  • Sheila
    December 27, 2022

    Wonderful dish for the holidays! Was my first time making it, and it turned out great. I’m new at roasts but the thermometer made all the difference in the world!!

    Reply

    • NatashasKitchen.com
      December 27, 2022

      Hi Sheila! Thank you for the wonderful feedback. I’m so glad you loved the recipe.

      Reply

  • Danielle
    December 19, 2022

    Natasha, My family loves this recipe. Some family members, who didn’t like mushrooms, love mushrooms now because the sauce is sooo good. I was wondering if the sauce could be made in advance and if so, how much in advance? Possibly 2 days?

    Reply

    • NatashasKitchen.com
      December 19, 2022

      Hi Danielle! I think you could but I haven’t tested to know how many days in advanced. It also depends on how fresh your ingredients are. You may need to thin it slightly with a little more cream when reheating and reheat it over low heat so it doesn’t separate.

      Reply

  • Barbara P
    December 19, 2022

    How long to cook a 6 – 7 lb tenderloin for medium rare and medium?

    Reply

    • NatashasKitchen.com
      December 19, 2022

      Hi Barbara, tenderloins are less than 6 lbs. I haven’t tested one that large to be honest, but I think it should work fine at the same temperature. I would definitely recommend a thermometer to double-check since not all roasts are the same thickness, to test for doneness and get the timing right. I think you could use the timings as a guideline, but it may take longer with such a large roast.

      Reply

  • Lisa
    December 12, 2022

    The roasting pan in your link is a round cast iron pan. I have a cast aluminum griddle pan (bottom of pan is slotted, not smooth). Do you think that would be suitable to use for this recipe? Or would the cast iron do better? Does it need to have a smooth bottom?

    Reply

    • Natashas Kitchen
      December 12, 2022

      Hi Lisa, you can use any oven-safe skillet or roasting pan. We used a cast iron pan.

      Reply

  • Heba
    November 14, 2022

    Hi Natasha,

    Me and my family loved the tenderloin’s recipe although I did it without the sauce as it contained red wine. So, could you provide a mash room sauce recipe without the “red wine” (without any alcohol drinks please). Thank you.

    Reply

    • NatashasKitchen.com
      November 14, 2022

      Hi Heba! The wine adds so much flavor to the recipe but you can use broth instead if you will make it wine-free.

      Reply

  • Steve
    May 9, 2022

    Followed the recipe exactly. So simple, tender, and delicious. Well worth setting off the smoke detector for. 🙂

    Reply

    • Natashas Kitchen
      May 9, 2022

      I’m so glad it was all worth it and it all worked out Steve! Thank you so much for sharing that with me!

      Reply

  • Pauline
    April 23, 2022

    I tried this recipe over Easter and it was a big hit. The meat was so juicy and tender. And like you said, the depth was flavor, wow! Thanks, I enjoy trying new recipes more now than ever!

    Reply

    • Natashas Kitchen
      April 23, 2022

      The perfect holiday meal! I’m so glad you all loved it, Pauline!

      Reply

  • Leila
    March 17, 2022

    Hello,
    I really want to try your recipe for my dinner tomorrow. However, everything else I`ve read says to cook this meat on low heat for a long time.I love your recipes so I don;t mean to be a doubting douglas, but I just wanted t confirm that it`s ok to cook on high heat…

    Reply

    • Natasha
      March 18, 2022

      Hi Leila, maybe you are thinking of a different cut of meat? When cooking on higher heat, it sears the outside and seals in the juicy center.

      Reply

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