Name: Beef Tenderloin with Creamy Mushroom Sauce Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Western
Ingredients: 1.25 kg centre cut beef tenderloin (eye fillet), tied; 1 1/2 tsp cooking/kosher salt; 1/2 tsp black pepper; 1 tbsp vegetable oil; 75 g unsalted butter, softened; 1 tsp garlic, finely grated or very finely minced; 1 tsp fresh thyme leaves, finely chopped; 1/4 tsp cooking/kosher salt; 1/4 tsp black pepper; 150 g white mushrooms, sliced 3 mm thick; 1/2 tsp garlic, finely minced; 1 thyme sprig; 3/4 cup marsala (Italian fortified wine); 1/2 cup low sodium chicken stock; 3/4 cup thickened cream (heavy cream); 1/4 tsp black pepper

There’s just something about a perfectly cooked piece of beef that feels like a celebration in your mouth. That’s exactly what I get from this Beef Tenderloin with Creamy Mushroom Sauce Recipe — tender, juicy beef paired with a luscious, silky mushroom sauce that’s pure comfort. You’re going to want this for your next special dinner, no doubt about it.

The image shows a thick piece of roast beef sliced into three layers, each slice revealing a pink, juicy inside with a dark, seasoned crust on the outside. The slices are stacked on a rustic wooden board, with creamy light brown mushroom sauce poured generously over the top two slices. The sauce has visible slices of mushrooms and is garnished with fresh green herbs. Behind the sliced meat is the larger, uncut roast with a tied string around it. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Tenderloin with Creamy Mushroom Sauce Recipe
Top Tip
How to Serve Beef Tenderloin with Creamy Mushroom Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Tenderloin with Creamy Mushroom Sauce Recipe

Why You'll Love This Recipe

I get excited every time I make this recipe because it feels like restaurant-quality food right at home. It’s one of those dishes that impresses guests without being too fussy—and the creamy mushroom sauce is the perfect match for the tender beef.

Simply Elegant: The tenderness of the beef and the richness of the sauce make for a luxurious, yet easy-to-execute meal.
Flavor Boost: The overnight salting and garlic-thyme butter slather work magic on the meat’s flavor and texture.
Versatile Cooking: Roasting at a low temperature gives you perfect medium-rare beef without stress.
Delicious Sauce Included: You’ll love how the mushroom sauce uses the roast’s own juices, pulling everything together beautifully.

A thick roast with dark brown, slightly crispy skin sprinkled with coarse pepper and small green thyme leaves is tied with light brown string and placed on a wooden board. Three large slices are cut and laid in front of the roast, showing a deep pink, juicy inside with a smooth texture and garnished with thyme sprigs. On the left side, a white bowl filled with creamy light brown mushroom sauce with visible mushroom pieces sits on the board. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Beef Tenderloin with Creamy Mushroom Sauce Recipe plays a role in ensuring you get that perfect balance of tender meat and rich, flavorful sauce. I like to think of the tenderloin as my blank canvas, and the butter and marsala sauce bring all the color and character.

Flat lay of a tied whole center cut beef tenderloin with a clean natural red color and firm texture, a few fresh thyme sprigs with bright green leaves, a small white ceramic bowl of softened pale yellow unsalted butter mixed with finely grated garlic and chopped thyme, a pile of thinly sliced white mushrooms with smooth caps, a small white ceramic bowl containing light golden Italian marsala wine, another small white ceramic bowl filled with pale beige low sodium chicken stock, a small white ceramic bowl with thick white heavy cream, a few whole uncracked light brown eggs, and a small white ceramic bowl with coarse kosher salt and another with freshly ground black pepper, all ingredients arranged symmetrically with balanced spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef tenderloin: Choose a center-cut piece for even cooking and a tender texture; tying keeps its shape during roasting.
Butter: Unsalted butter softens beautifully when mixed with garlic and thyme, coating the beef with flavor and moisture.
Garlic and Thyme: Fresh ingredients add punchy aroma and earthy notes that complement the beef wonderfully.
Vegetable oil: High smoke point oil helps get a perfect sear without burning.
White mushrooms: Sliced thin so they cook evenly and soak up the sauce.
Marsala wine: Brings a subtle sweetness and depth to the sauce; choose dry marsala for best flavor.
Chicken stock: Adds savory umami to balance the creaminess.
Thickened cream: Makes the sauce luxuriously smooth and rich.
Salt and Pepper: Simple seasoning is key to letting the natural flavors shine.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This is one of those recipes where you can absolutely make it your own. I love experimenting with different herbs in the butter, or swapping marsala for sherry when that’s what I have on hand. Don’t be afraid to tweak the sauce — add a splash of cream for extra indulgence or a dash of mustard for a subtle tang.

Variation: I’ve tried adding sautéed shallots with the mushrooms, which adds a sweet, caramelized depth—definitely worth trying if you have the time!
Dietary swap: For a dairy-free version, skip the butter and cream, and use olive oil and coconut cream instead — it changes the flavor but keeps it rich.
Seasonal twist: Swap thyme for rosemary in the butter for a woodsy, fragrant profile.

Step-by-Step: How I Make Beef Tenderloin with Creamy Mushroom Sauce Recipe

Step 1: Prep and Salt the Beef For Maximum Flavor

First, I pat the beef dry with paper towels—this is crucial for a good sear later. Then I sprinkle kosher salt and black pepper all over the beef. I place it on a wire rack on a tray and pop it into the fridge uncovered for 12 to 24 hours. This overnight salting not only seasons the meat deeply but tenderizes it too. Honestly, you don’t have to do this step if you’re short on time—the results are still fantastic—but I swear by it.

Step 2: Whip Up the Garlic-Thyme Butter Slather

While the beef chills, mix the softened unsalted butter with finely grated garlic, fresh chopped thyme, a pinch of salt, and pepper. This paste is pure flavor gold. It’s going to coat the beef and infuse every bite with herb and garlic goodness.

Step 3: Bring the Beef to Room Temperature and Sear

Take the beef out of the fridge about two hours before cooking so it cooks evenly. Then heat vegetable oil in a heavy, ovenproof skillet until just smoking. Sear the beef aggressively on all sides, aiming for a nice brown crust. This seals in juices and adds flavor. After searing, place the beef back on the rack for 15 minutes; this lets it cool slightly so the butter won’t melt immediately when applied.

Step 4: Butter Up and Roast Low and Slow

Preheat your oven to 120°C (250°F). Pop the beef back into your skillet and slather about three-quarters of that garlic-thyme butter over the top and sides (but not the bottom). Roast for 15 minutes, then pull it out and coat the remaining butter all over. Return to the oven for another 25 to 35 minutes, or until the internal temp hits 53°C (127°F) for medium rare. I find this slow roast method gives perfectly even cooking every time.

Step 5: Rest and Slice

Remove the beef from the heat and rest for 10 minutes—this step is vital so the juices redistribute inside the meat. You'll notice the temp rise a little during this time, settling around 56-58°C (133-136°F). Then slice thickly and get ready to serve with that amazing mushroom sauce.

Step 6: Make the Creamy Mushroom Sauce From Pan Juices

Pour the skillet juices into a bowl and let the fat rise to the top. Pour about a quarter cup of that fat back into the skillet over high heat and add sliced mushrooms. Cook until they sweat, then add garlic and a sprig of thyme, cooking another couple minutes until softened. Add chicken stock and reduce by half, then stir in marsala wine, cream, black pepper, and the reserved pan juices. Let it simmer gently until thickened and luscious, tasting for seasoning at the end. This sauce is the perfect reward for your patience!

Top Tip

From my experience, mastering the timing and temperature is key to this Beef Tenderloin with Creamy Mushroom Sauce Recipe. The slow roast and resting allow the beef to reach that tender, juicy medium rare that everyone dreams of.

Room temperature matters: Letting the beef come to room temp before roasting ensures it cooks evenly and prevents the outside from overcooking.
Sear quickly and well: Get your pan smoking hot so you develop that rich crust without cooking the inside too much early on.
Butter application timing: Don’t slather the butter before searing; do it after for maximum flavor retention and beautiful browning.
Use a thermometer: I can’t stress this enough. Pulling the beef at the perfect temperature takes the guesswork out and guarantees your ideal doneness.

How to Serve Beef Tenderloin with Creamy Mushroom Sauce Recipe

Garnishes

I usually sprinkle some fresh thyme leaves on top for a fresh pop of color and aroma—it’s simple but elevates the entire presentation. Sometimes I add a few microgreens or even thinly shaved parmesan for a touch of elegance.

Side Dishes

My go-to sides are creamy mashed potatoes or a herb-infused risotto. Roasted baby vegetables or a crisp green salad with a light vinaigrette also balance the rich beef and sauce wonderfully. You can't go wrong with any of these!

Creative Ways to Present

For special occasions, I sometimes serve this on a wooden board with a scattering of roasted garlic cloves and a drizzle of the mushroom sauce alongside. It turns the meal into an interactive experience where everyone can help themselves to as much sauce as they want. It always sparks great conversation!

Make Ahead and Storage

Storing Leftovers

I store leftover slices tightly wrapped in the fridge, preferably in an airtight container to keep them juicy. They stay good for up to three days, but I find the flavor is best the day after cooking.

Freezing

I usually avoid freezing this dish because the cream sauce can separate and the tenderloin’s texture changes. However, if you must freeze, do so without the sauce and prepare fresh sauce when reheating.

Reheating

For reheating, I warm the beef gently in a low oven wrapped in foil to avoid drying out, then reheat the sauce separately on the stovetop. This helps maintain the original texture and flavor without making the beef tough.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

While beef tenderloin is ideal for its tenderness and even cooking, you can use a sirloin or ribeye roast; however, adjust the cooking time accordingly and be mindful the texture will be different.

What if I don’t have marsala wine?

You can substitute marsala with dry sherry, port, madeira, or even a dry white wine. For a non-alcoholic option, use extra chicken stock. Each swap subtly changes the sauce’s flavor but it will still be delicious.

Do I have to tie the beef tenderloin?

Tying the tenderloin helps it keep a uniform shape which ensures even cooking. If your tenderloin isn’t tied, it’s not a dealbreaker, but you may need to monitor roasting times more carefully to avoid uneven doneness.

How do I know when the beef is perfectly cooked?

Use a reliable meat thermometer and remove the beef when it reaches 53°C/127°F for medium rare, then rest it for 10 minutes. The temperature will rise during resting, giving you an even, juicy result.

Final Thoughts

This Beef Tenderloin with Creamy Mushroom Sauce Recipe is truly one of my favorites to make when I want to impress without stress. It strikes that perfect balance between fuss and flavor, and it’s one of those meals that brings people together around the table. I hope you’ll enjoy making it as much as I do—once you try it, it’s going to be a regular in your dinner rotation, I promise.