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.
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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.
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.
- 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.
- 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.
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.
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.
The beef tenderloin, also known as “filet of beef” is considered to be the most tender cut of beef.
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.
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 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)
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:
- Mashed Potatoes – you can’t go wrong serving beef and that mushroom sauce with creamy mashed potatoes.
- Roasted Carrots or Brussels Sprouts – simple and elegant sides
- Roasted Sweet Potatoes and Bacon – a family favorite
- Horseradish Sauce – this is perfect with beef tenderloin or beef in general. We love it with Prime Rib.
- Dinner Rolls – super-soft rolls complete the meal
Beef Tenderloin with Mushroom Sauce (VIDEO)
Ingredients for Beef Tenderloin Roast:
- 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
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 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.