Pinterest Beef Tenderloin With Sauces and Sides

Beef Tenderloin with Mushroom Sauce is a holiday-worthy and impressive primary course. Learn how to prep, necktie, and cook a beef tenderloin roast in the oven. Watch the video tutorial and see how piece of cake it is.

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We dear to serve roasts for Christmas and special occasions from Prime Rib to Baked Ham and of course Roast Turkey. If y'all 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 volition Need for Beef Tenderloin Roast:

We similar the Costco beefiness tenderloin for the cost and quality. They sell both a choice and prime tenderloin. Nosotros go with the more expensive prime for holidays and special occasions, but either will work. Get the best you can afford.

• two to 2 i/2 lb beef tenderloin roast (go the even center-cut if possible)
• Roasting Pan – use whatever oven-safety skillet or roasting pan. We used a bandage atomic number 26 pan.
• Kitchen String – to tie your roast into a cylinder for even cooking.
• Thermometer – an oven-safety thermometer will ensure a perfectly cooked roast. This is one of the best investments you'll make for all your future roasts.
• Hither is the Etching Gear up we apply and love.

Toll Saving Tip: An un-trimmed tenderloin can exist significantly less expensive. If your tenderloin is not already trimmed, use a sparse knife to cut away and remove the excess fat, connective tissue, and silver skin. Hither is a great tutorial on how to trim beef tenderloin.

How to Tie Beefiness Tenderloin (2 ways)

Tying a tenderloin is important for fifty-fifty cooking. Do not skip this step. It helps to go an even-thickness roast, but if you accept a thin flap on one end, tuck it under the roast and tie it with kitchen cord to create an even shape.

1. Tie Individual Strings: Lay out almost 6 individual strings 1-inch apart. Place the roast over your strings and tie each cord tightly around the roast.
2. The Loop Method: Necktie a cord securely over 1 cease and secure tightly with a knot. Loop the string around your left manus and so transfer that loop over the roast. Go on looping every inch of the roast and go on the string tight as you get. 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 and so it won't cook or catch fire at high temperatures. If y'all don't take kitchen string, you can use unwaxed, unflavored dental floss.

Our #one Tip to Cooking Beef Tenderloin:

For even cooking, nosotros highly recommend bringing the tenderloin to room temperature earlier roasting. We like to take it out of the refrigerator and let it sit down at room temperature for 1 to 2 hours.

Common Questions:

Is beef tenderloin the aforementioned as filet mignon?

Filet mignon is sliced from the center of the whole beef tenderloin. Information technology is the most tender portion of the tenderloin which is why it is more expensive per pound.

What is beef tenderloin?

The beef tenderloin, likewise known as "filet of beef" is considered to be the well-nigh tender cutting of beef.

How much beef tenderloin per person?

As a full general rule of pollex, look to serve about v-six oz (raw weight) per person. Proceed in mind beef will shrink 25% during cooking. A 2 lb roast will feed 6 people. A 4-pound roast volition feed 12 people.

What is middle cutting beef tenderloin?

The heart section of a whole tenderloin is known as the chateaubriand or center-cutting tenderloin. Since it is an even cylinder shape, it cooks more evenly.

How Long to Cook Beef Tenderloin?

Roast your tenderloin to your desired doneness. The about important tool for getting the timing right is an oven-prophylactic 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 accept it out at 130˚F for medium doneness and it reaches a terminal doneness temperature of 135-140˚F.

• 22-23 minutes for rare (120-125˚F) – red, shiny heart
• 24-26 min medium-rare (130-135˚F) – ruddy to deep pink center
• 28-30 min for medium doneness (135-140˚F) – lite pinkish centre
• 30-32 min for medium-well (140-145˚F) – lilliputian pinkish (USDA recommends 145˚F)
• 33-35 min for well done (150˚F) – no pink (don't do this to your meat)

I hope this beefiness tenderloin roast with creamy mushroom sauce becomes a new favorite for you. Wishing you and your loved ones a delicious and beautiful vacation flavour.

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 – uncomplicated and elegant sides
• Roasted Sweet Potatoes and Bacon – a family favorite
• Horseradish Sauce – this is perfect with beef tenderloin or beefiness in full general. We beloved it with Prime Rib.
• Dinner Rolls – super-soft rolls consummate the meal

Beef Tenderloin with Mushroom Sauce (VIDEO)

Prep Time: 15 minutes

Melt Time: 45 minutes

Total Time: one hr

This Beefiness Tenderloin Recipe with Mushroom Sauce is a vacation-worthy and impressive main class. Larn how to prep, tie, and melt a beefiness tenderloin roast in the oven.

Natasha Kravchuk

Skill Level: Medium

Toll to Make: $70-$85 (varies by roast size and grade)

Keyword: beef tenderloin, beefiness tenderloin roast, beef tenderloin with mushrooms

Cuisine: American

Class: Main Course

Calories: 625

Servings: six people

Ingredients for Beef Tenderloin Roast:

• 2 lb beef tenderloin, trimmed and tied (at room temperature for one to 2 hours)
• i one/2 tsp salt, (nosotros use fine sea salt)
• 1 tsp blackness pepper, freshly ground
• 2 garlic cloves, minced
• 1/2 Tbsp fresh thyme leaves, minced
• 2 Tbsp olive oil

Mushroom Sauce:

• ii Tbsp unsalted butter
• 1 Tbsp olive oil
• i/2 loving cup yellowish onion, finely chopped
• 16 oz baby Bella mushrooms, thickly sliced
• 2 garlic cloves, minced
• 1/two Tbsp fresh thyme leaves, minced (or i/2 tsp dried thyme)
• ane/2 tsp salt, or to gustation
• 1/two tsp blackness pepper, freshly footing
• one/2 cup dry red wine, Pinot Noir, Merlot, Cabernet, Sauvignon
• i loving cup beef broth
• i/two cup heavy whipping cream

How to Roast Filet of Beef:

1. Preheat oven to 500˚F with rack in the center of the oven. Pat dry out your room temperature tenderloin with paper towels. Necktie tenderloin with kitchen string.

2. Combine 2 minced garlic coves, 1/2 Tbsp thyme, ane 1/2 tsp salt and ane tsp black pepper and rub all over roast. Drizzle generously all over with two Tbsp olive oil

3. Place into an oven-safe roasting pan or skillet. Insert oven-rubber thermometer into the deepest portion of the roast and bake in a preheated oven at 500˚F for 28-thirty in for medium doneness (135˚F to 140˚F) or to desired doneness (encounter roasting chart).

4. Remove from the oven 5-10 degrees earlier the roast reaches your desired temperature (the temperature will continue to rise every bit it rests). Transfer roast to a cutting board, loosely tent with foil and residue for 15-twenty minutes then piece. Meanwhile brand the mushroom sauce.

To Make the Mushroom Sauce:

1. Place a large heavy skillet over medium-loftier heat. Add ii Tbsp butter and one Tbsp oil then add sliced mushrooms and onion and sauté together, stirring ofttimes for 5-7 minutes or until onions are soft and mushrooms are lightly browned.

2. Add minced garlic, thyme, 1/ii tsp salt and 1/2 tsp blackness pepper. Stir together for one minute until fragrant and so transfer mushrooms to a split up basin.

3. Add together 1/2 cup wine and scrape the bottom to deglaze. Continue cooking until nearly of the wine has evaporated (2 minutes).

4. Add together 1 cup beefiness goop and boil until reduced by half (5-7 min).

5. Stir in heavy cream and mushrooms, bring back to a eddy and so reduce heat and simmer another ii-iii minutes or until sauce reaches desired thickness. Season sauce to gustation with salt and pepper.

Nutrition Facts

Beef Tenderloin with Mushroom Sauce (VIDEO)

Amount Per Serving

Calories 625 Calories from Fat 459

% Daily Value*

Fatty 51g 78%

Saturated Fat 22g 138%

Cholesterol 143mg 48%

Sodium 936mg 41%

Potassium 913mg 26%

Carbohydrates 7g ii%

Fiber 1g four%

Sugar 2g 2%

Protein 31g 62%

Vitamin A 465IU 9%

Vitamin C 3mg iv%

Calcium 48mg five%

Iron 4mg 22%

* Percent Daily Values are based on a 2000 calorie diet.

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha'due south Kitchen (since 2009). My married man and I run this blog together and share simply our best, family canonical and tested recipes with You lot. Cheers for stopping past! We are then happy you're here.

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