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If you’re searching for a dish that exudes luxury while being surprisingly simple to prepare, look no further than savory beef tenderloin with rich mushroom sauce. This exquisite culinary experience is the perfect centerpiece for special occasions or even an impressive weeknight dinner. Beef tenderloin, known for its unmatched tenderness, pairs beautifully with a robust mushroom sauce that adds depth and richness to each bite. The balance of ingredients—selected with care—comes together to create a savory experience that is both approachable and gourmet.

Beef Tenderloin with Mushroom Sauce

Indulge in the luxurious flavors of savory beef tenderloin with rich mushroom sauce, perfect for special occasions or a memorable weeknight dinner. This dish combines the unparalleled tenderness of beef with a deep, umami-packed sauce made from cremini mushrooms and fresh herbs. Whether you're a beginner or a seasoned chef, this recipe will impress family and friends. Join the culinary adventure and elevate your dining experience! #BeefTenderloin #MushroomSauce #GourmetCooking #HomeCookedMeals #FoodieFavorites
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Ingredients
  

2 pounds beef tenderloin, trimmed

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

4 tablespoons unsalted butter, divided

1 medium onion, finely chopped

3 cloves garlic, minced

16 ounces cremini mushrooms, sliced

1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)

1 cup beef broth

½ cup red wine (such as Cabernet Sauvignon)

2 tablespoons Worcestershire sauce

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Tenderloin: Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and pepper on all sides.

    Sear the Tenderloin: In a large, oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned beef tenderloin and sear for about 3-4 minutes per side, or until a golden-brown crust forms.

      Roast in Oven: Once seared, transfer the skillet with the beef into the preheated oven. Roast for 20-25 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare. Remove from the oven and let it rest for 10 minutes.

        Prepare the Mushroom Sauce: In the same skillet used for the beef, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and sliced mushrooms, sautéing until the mushrooms are browned and tender, about 5-7 minutes.

          Deglaze the Pan: Once the mushrooms are cooked, add the fresh thyme and stir for a minute. Pour in the red wine, scraping the bottom of the skillet to release any browned bits. Allow the wine to reduce slightly for about 2-3 minutes.

            Add Broth and Seasoning: Add the beef broth and Worcestershire sauce, stirring well. Simmer on low heat for another 5-7 minutes until the sauce thickens. Finish by stirring in the remaining 2 tablespoons of butter for richness and smoothness. Adjust seasoning with salt and pepper to taste.

              Slice and Serve: Slice the rested beef tenderloin against the grain into medallions. Plate the slices and generously spoon the mushroom sauce over them. Garnish with chopped parsley for a pop of color and freshness.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4