Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce

My go-to fancy holiday dinner that impresses all. Beef tenderloin seasoned with fresh rosemary and garlic and served with a rich and creamy wild mushroom sauce. There's nothing more elegant or delicious to serve family and friends this December!

Prep time: PT20M

Cook time: PT25M

Total time: PT45M

Rating

4.35 stars (232 reviews)

Ingredients

1 (4-5 pound) beef tenderloin, cut into 6 steaks ((or 6 filet mignon, tied))
2 tablespoons extra virgin olive oil
2 tablespoons fresh chopped rosemary
3 cloves garlic, finely chopped
kosher salt and black pepper
2 tablespoons salted butter
2 shallots thinly, sliced
12 ounces wild mushrooms, torn
2 teaspoons dijon mustard
1/2 cup dry white wine
1 cup heavy cream or whole milk
1/3 cup grated parmesan
kosher salt and pepper
1 pinch crushed red pepper flakes

Steps

1. Preheat the oven to 400 degrees F. 2. Rub the steaks with rosemary, and garlic. Season each side with salt and pepper. 3. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the steaks and sear each side, about 2 minutes per side. Transfer the steaks to a baking sheet sheet and then place in the oven. Roast until the meat registers 120 to 125 degrees F. on a meat thermometer. For medium-rare/rare, about 8-12 minutes. Remove from the oven, cover tightly with foil, and allow to rest for 10 minutes.4. Meanwhile, make the sauce. Melt the butter in a skillet set over medium high heat. Add the shallots and mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Remove the mushrooms from the skillet to a plate.4. Add the wine and scrape up any browned bits off the pan. Simmer 3-5 minutes or until the wine has reduced by about 1/3. Slowly pour in the cream and mustard. Bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper and crushed red pepper. Stir in the mushrooms.5. Serve the steaks with flaky salt and pour the sauce overtop. Enjoy!

Nutitrion

Serving Size: 1 serving
Calories: 504 kcal

Reviews

Sarah A on 2025-12-26 (4 stars):
The overall flavors were wonderful however, I would not recommend the optional substitution of whole milk for the cream. It was incredibly difficult to keep the sauce from breaking (curdling). If I make this again, I will absolutely use heavy cream. Otherwise, this was a solid recipe!
Nadine Carter on 2025-01-04 (5 stars):
Im in food heaven!!! This was delicious!!!I paired it with your roasted parmesan Brussel sprouts and tagliatelle!! Thank you for this recipe!!!!!
Ellie on 2024-01-01 (4 stars):
My milk/cream combo also curdled even though I had heated it prior to adding it. Luckily the mushroom/shallot mix was on a plate so I just threw it back in a pan with some red wine and was delicious. Bummed I had to throw out the cream sauce but everything else was delicious! Just make sure you really wrap the beef in foil tightly as I had to throw mine back in the oven for a few minutes.
Andrew on 2023-12-24 (5 stars):
The steak and the mushrooms/shallots were great! After the wine simmered and reduced almost entirely, when trying to make the sauce, the whole milk curdled after adding it in the pan. Any thoughts what I might’ve been done wrong?
Lindsay on 2023-08-24 (5 stars):
Made this for dinner tonight with my garlic parm mashed cauliflower and it was excellent. I usually do a rib roast for thanksgiving alongside the turkey, but I’m seriously considering mixing it up this year after trying this!
whitney spaulding on 2022-12-22 (5 stars):
Yet another amazing recipe - thank you. Made this for myself for dinner tonight. The sauce was a little thick I think i simmered too long so I just added a little extra whole milk and it turned out AMAZING.
Celeste on 2022-09-09 (5 stars):
Loved this recipe. Super simple and heart warning