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.
Common Questions:
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.
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.
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
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.
Do you have any recommendations for preparing the mushroom sauce in advance?
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.
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!
Hi Margaret! Without testing it, I can’t advise. If you experiment, let us know how it turns out.
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. 🎄
Hi Veronica, the wine adds so much flavor to the recipe but you can use broth instead if you will make it wine-free.
Can you use half and half instead of heavy cream in this mushroom sauce?
Hi Theresa! The sauce won’t be as thick if you use a lighter cream.
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.
Thank you for sharing your lovely comment and review! I’m so happy you loved it!
Sauce is not thickening. Should I do a cornstarch slurry with cream or what?
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.
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.
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.
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!
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!
Made this last night for my husbands birthday dinner. It was fantastic and we can’t wait for leftovers tonight!
Happy Birthday to your husband! So glad you loved the recipe.
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!
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.
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.
Hi Rose! I’m so glad you loved the recipe, thank you for sharing that with me. I appreciate the love and support!
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!!
Hi Sheila! Thank you for the wonderful feedback. I’m so glad you loved the recipe.
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?
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.
How long to cook a 6 – 7 lb tenderloin for medium rare and medium?
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.
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?
Hi Lisa, you can use any oven-safe skillet or roasting pan. We used a cast iron pan.
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.
Hi Heba! The wine adds so much flavor to the recipe but you can use broth instead if you will make it wine-free.
Followed the recipe exactly. So simple, tender, and delicious. Well worth setting off the smoke detector for. 🙂
I’m so glad it was all worth it and it all worked out Steve! Thank you so much for sharing that with me!
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!
The perfect holiday meal! I’m so glad you all loved it, Pauline!
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…
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.