Beef tenderloin with mushroom sauce is an impressive and holiday-worthy main dish. Learn how to prepare, tie and cook beef tenderloin roast in the oven. Watch the video tutorial and see how easy it is.
Ingredient
Ingredients for grilled beef tenderloin:
2 lb beef tenderloin, trimmed and tied (at room temperature for 1 to 2 hours)
1 1/2 teaspoons salt (we used fine sea salt)
1 teaspoon black pepper, freshly ground
2 cloves of garlic, minced
1/2 tablespoon fresh thyme leaves, finely chopped
2 tablespoons olive oil
Mushroom sauce:
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup yellow onion, finely chopped
16 oz baby Bella mushrooms, thickly sliced
2 cloves of garlic, minced
1/2 tablespoon fresh thyme leaves, minced (or 1/2 teaspoon dried thyme)
1/2 teaspoon salt, or to taste
1/2 teaspoon 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
Instruct
How to grill beef tenderloin:
Preheat oven to 500˚F with rack in center of oven. Pat the tenderloin dry at room temperature with paper towels. Tie the tenderloin with kitchen string.
Combine 2 minced garlic cloves, 1/2 tablespoon thyme, 1 1/2 teaspoons salt, and 1 teaspoon black pepper and rub all over grill. Drizzle all over with 2 tablespoons olive oil
Place in an oven-safe skillet or baking pan. Insert an oven-safe thermometer into the deepest part of the roast and roast in a preheated 500˚F oven for 28-30 inches for medium doneness (135˚F to 140˚F) or to desired doneness (see roasting chart).
Remove from oven 5-10 degrees before roast reaches desired temperature (temperature will continue to rise as it rests). Transfer the grilled meat to a cutting board, wrap loosely in foil and let rest for 15-20 minutes, then slice. Meanwhile make the mushroom sauce.
To make mushroom sauce:
Place a large heavy saucepan over medium-high heat. Add 2 tablespoons butter and 1 tablespoon oil then add sliced mushrooms and onions and stir-fry, stirring frequently, for 5-7 minutes or until onions are soft and mushrooms are light brown.
Add minced garlic, thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir well for about 1 minute until fragrant, then transfer the mushrooms to a separate bowl.
Add 1/2 cup wine and scrape 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 minutes).
Add the heavy cream and mushrooms, bring to a boil again, then reduce heat and simmer for another 2-3 minutes or until sauce reaches desired consistency. Season sauce to taste with salt and pepper.
