Beef Tenderloin with Mushroom Cream

Name: Beef Tenderloin with Mushroom Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 beef tenderloin steaks (6-8 oz each); 2 tablespoons olive oil; Salt and pepper, to taste; 8 ounces mixed mushrooms (button and shiitake), sliced; 2 cloves garlic, minced; 1 cup heavy cream; 1 tablespoon Dijon mustard; 2 tablespoons fresh parsley, chopped

Highlighted under: Rustic Collection

I absolutely love making Beef Tenderloin with Mushroom Cream for special occasions. The buttery tenderness of the beef perfectly complements the rich and earthy flavors of the creamy mushroom sauce. This dish requires a bit of attention, but trust me, it's well worth the effort. I often serve it with a side of garlic mashed potatoes or steamed asparagus, and it never fails to impress. Whether it’s a dinner party or a cozy family meal, this recipe always brings a touch of elegance to the table.

Created by

Loretta Winslow

Last updated on 2026-01-07T10:33:35.540Z

I remember the first time I prepared Beef Tenderloin with Mushroom Cream. I was hosting my closest friends for dinner, and I wanted to make something that would wow them. I meticulously seared the beef just right, allowing it to retain all its juiciness before adding the creamy mushroom sauce. It created a beautiful contrast of textures and flavors that had everyone asking for the recipe.

One of the best tips I discovered is to use a mix of both button and shiitake mushrooms for the sauce. This adds depth to the flavor and makes the dish even more gourmet. Don't skip deglazing the pan after searing the beef; those browned bits add incredible flavor to your sauce!

        Why You Will Love This Recipe
        Melt-in-your-mouth tenderloin paired with a decadent mushroom sauce
A perfect balance of savory and creamy flavors
Impressive enough for dinner parties yet simple enough for a weeknight meal

      

Choosing the Right Beef

For this Beef Tenderloin with Mushroom Cream, selecting quality beef is crucial. Look for tenderloins that are well-marbled with a bright red color. The marbling contributes to the juiciness and flavor of the meat. If you can, ask your butcher for prime-grade beef, which will give you that melt-in-your-mouth texture. If prime is unavailable, choice-grade can also work well but may be slightly less tender.

When preparing the beef, ensure it is at room temperature before cooking. This step helps achieve an even sear. I often let my tenderloin sit out for about 30 minutes prior to cooking. When seasoning, don’t be shy with the salt and pepper; coat all sides thoroughly to enhance the overall flavor, allowing the seasoning to penetrate the meat.

Perfecting the Mushroom Sauce

Mushrooms are the star of the sauce in this dish, providing both umami and texture. Using a mix of button and shiitake mushrooms adds depth of flavor. Sauté them until they are golden and have released their moisture, about 5 minutes. This step is crucial for achieving a sauce that is rich and flavorful rather than watery.

When adding cream and Dijon mustard, let the sauce simmer gently. A vigorous boil can cause the cream to separate, ruining the texture. Stir the sauce frequently and keep an eye on it; it should reduce and thicken slightly in about 5 minutes. When done, the sauce should be glossy and cling to the back of a spoon.

Ingredients

For the Beef and Sauce

2 beef tenderloin steaks (6-8 oz each)
2 tablespoons olive oil
Salt and pepper, to taste
8 ounces mixed mushrooms (button and shiitake), sliced
2 cloves garlic, minced
1 cup heavy cream
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, chopped

Instructions

Sear the Beef

Heat olive oil in a skillet over medium-high heat. Season the beef tenderloin with salt and pepper. Sear for about 4-5 minutes on each side until browned and medium-rare. Remove from the pan and let rest.

Prepare the Sauce

In the same skillet, add sliced mushrooms and sauté until browned, about 5 minutes. Add minced garlic and cook for an additional minute.

Make it Creamy

Pour in the heavy cream and stir in the Dijon mustard. Allow the sauce to simmer for about 5 minutes until slightly thickened.

Finish the Dish

Return the beef to the skillet to warm through, then sprinkle with fresh parsley before serving.

Pro Tips

Let the beef rest for a few minutes after cooking to lock in its juices. This will make every bite tender and flavorful.

Serving Suggestions

This Beef Tenderloin with Mushroom Cream pairs beautifully with garlic mashed potatoes, which help soak up the rich sauce. You can also serve it with steamed asparagus or green beans for a pop of color and freshness on the plate. For a bit of acidity, consider adding a simple side salad with a vinaigrette to balance the richness of the dish.

If you're looking to elevate the dining experience, a glass of full-bodied red wine, like Cabernet Sauvignon, complements the beef perfectly. The wine's tannins enhance the dish's flavors and cut through the creaminess of the sauce.

Make-Ahead and Storage Tips

While this dish is best enjoyed freshly cooked, you can prepare the mushroom cream sauce in advance. Simply store the cooled sauce in an airtight container in the fridge for up to 2 days. When you're ready to serve, reheat the sauce gently over low heat, adding a splash of cream to bring it back to the desired consistency, if necessary.

Unfortunately, reheating the beef can result in a loss of texture. If possible, it's best to cook the tenderloin fresh. However, if you have leftovers, slice the beef thinly and store it separate from the sauce; this will help retain its tenderness when warmed up. You can also use the sliced beef in salads or sandwiches for an easy next-day meal.

Questions About Recipes

→ Can I use other cuts of beef?

Yes, you can substitute with filet mignon or sirloin for a different flavor and texture.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.

→ Can I make the sauce in advance?

Yes, you can prepare the sauce ahead of time. Just reheat it before serving and add the beef.

→ What should I serve with this dish?

This dish pairs beautifully with garlic mashed potatoes, steamed asparagus, or a light salad.