Name: Beef Tenderloin with Creamy Mushroom Sauce Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 3 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 minced; 1 tsp fresh thyme leaves, finely chopped; 1/4 tsp cooking/kosher salt; 1/4 tsp black pepper; 150 g white mushrooms, sliced 3mm thick; 1/2 tsp garlic, finely minced; 1 thyme sprig; 3/4 cup marsala wine; 1/2 cup chicken stock, low sodium; 3/4 cup thickened cream (heavy cream); 1/4 tsp black pepper

There’s something undeniably special about a perfectly cooked beef tenderloin, especially when it’s paired with a luscious, silky sauce. This Beef Tenderloin with Creamy Mushroom Sauce Recipe strikes that perfect balance – tender, juicy beef meets a rich, flavorful mushroom sauce that’s downright comforting. Trust me, it’s worth every minute in the kitchen!

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 absolutely love making this Beef Tenderloin with Creamy Mushroom Sauce Recipe when I want something impressive but not intimidating. It’s got that wow factor on the dinner table yet stays totally doable, even if you’re not usually a “fancy” cook.

Perfectly tender beef: The beef tenderloin is roasted low and slow, ensuring it stays melt-in-your-mouth tender every time.
Flavor-packed mushroom sauce: The creamy mushroom sauce brings layers of warm, earthy flavors that beautifully complement the beef.
Simple yet elegant: Few ingredients with smart technique turn a humble tenderloin into an unforgettable meal.
Great for special occasions: Whether it’s a holiday, anniversary, or just a weekend treat, this recipe shines and impresses.

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

This recipe keeps it elegantly simple, with quality ingredients that bring big flavors without fuss. Each element serves a purpose: tender beef, aromatic butter, and a sauce that’s creamy with a hint of sweetness and earthiness from mushrooms and marsala wine.

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 centre-cut piece that's even in thickness for uniform cooking. Tying helps keep its shape during roasting.
Butter: Softened unsalted butter is mixed with garlic and fresh thyme to add moisture and flavor as it roasts.
Garlic and thyme: Aromatics that build depth; fresh thyme gives a bright earthy note you don’t get from dried herbs.
Mushrooms: I use white mushrooms sliced thin for quick cooking and a mild, creamy flavor base.
Marsala wine: This fortified Italian wine adds richness, warmth, and a bit of sweetness—key to killing it in the sauce.
Chicken stock: Low sodium to control saltiness and balance the sauce’s richness.
Thickened cream: Creates that luscious, velvety texture in the mushroom sauce.
Salt and pepper: Essential for seasoning throughout to lift every flavor.
Vegetable oil: For searing the tenderloin to get that beautiful crust.

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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

I love how flexible this Beef Tenderloin with Creamy Mushroom Sauce Recipe is. Over time, I’ve played with little tweaks — maybe swapping thyme for rosemary, or using different mushrooms to change the flavor profile — and it never disappoints. I encourage you to make it your own.

Variation: One of my favorite tweaks is adding a splash of brandy to the mushroom sauce for an extra depth. It’s a small change but adds a whole new level of flavor complexity.

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

Step 1: Prep and Salt the Beef Overnight

The secret to juicy, well-seasoned beef is a quick overnight salt soak. I pat the tenderloin dry, sprinkle salt and pepper evenly, then put it on a rack uncovered in the fridge for 12-24 hours. This draws out moisture, then reabsorbs it, seasoning the beef deeply. If you’re pressed for time, skip this step — it still tastes amazing — but this little patience pays off beautifully.

Step 2: Make the Garlic-Thyme Butter Slather

While the beef chills, mix softened butter with finely grated garlic, fresh thyme, salt, and pepper. This butter slather is what keeps the tenderloin moist and infuses it with fragrant flavor during roasting. I usually save a bit aside to brush halfway through cooking for that wow factor.

Step 3: Sear the Beef to Lock in Flavor

Remove the beef from the fridge about two hours before cooking so it can come to room temp. Heat a heavy ovenproof pan — I use cast iron — with vegetable oil until it’s just smoking. Now sear the tenderloin aggressively all over; this forms that gorgeous crust. Then let it cool briefly on a rack before the butter slather goes on, so the butter doesn’t instantly melt away.

Step 4: Roast Low and Slow for Perfect Doneness

Preheat the oven to 120°C (250°F). Place the butter-slathered beef back in your skillet. Roast it for 15 minutes, then brush with the remaining garlic-thyme butter. Continue roasting another 25-35 minutes until the internal temperature hits around 53°C (127°F) for medium rare. This slow method cooks your tenderloin evenly without drying it out. I always use a meat thermometer to avoid guesswork — baking by internal temp is a game changer!

Step 5: Rest, Slice, and Serve

Once it’s out of the oven, rest your beef for 10 minutes. This lets the juices redistribute, so every slice is juicy and tender. Then slice thickly and serve alongside that dreamy creamy mushroom sauce we’ll make next.

Step 6: Whip Up the Creamy Mushroom Sauce

Pour all the roasting juices from your skillet into a bowl and let the fat rise to the surface. Pour about ¼ cup of that fat back into the pan and heat over high. Add sliced mushrooms and cook until they sweat, then toss in fresh thyme and garlic. After softening the mushrooms, add chicken stock and reduce by half to concentrate flavor. Stir in Marsala wine, cream, black pepper, and remaining roasting juices. Simmer until thickened — this sauce is rich, velvety, and perfectly seasoned. Taste as you go to get it just right!

Top Tip

Making this Beef Tenderloin with Creamy Mushroom Sauce Recipe myself taught me how important patience and temperature control are. Here’s what I’ve learned to help you nail it without stress:

Use a reliable meat thermometer: I cannot stress this enough — trusting your internal temp ensures that perfect medium rare every single time, no guesswork.
Don’t rush resting: It’s tempting to carve right away, but resting keeps the juices inside the meat, making it so much juicier.
Room temperature beef: Bring your beef out from the fridge 2 hours before cooking to avoid cold centers and uneven cooking.
Sear in a hot pan first: This locks in juices and adds a flavorful crust that makes the dish look as good as it tastes.

How to Serve Beef Tenderloin with Creamy Mushroom Sauce Recipe

Garnishes

I usually sprinkle a little fresh thyme or parsley over the plated beef and drizzle some of the creamy mushroom sauce on top. Sometimes, I add a few sautéed wild mushrooms for an earthy, gourmet touch. It looks gorgeous and smells amazing — total crowd-pleaser!

Side Dishes

This pairs beautifully with creamy mashed potatoes, roasted asparagus, or even a bright green salad. For a bit of crunch, I adore oven-roasted baby carrots tossed in olive oil and thyme. All these sides soak up that mushroom sauce perfectly.

Creative Ways to Present

For special occasions, I’ve served thick slices of the tenderloin fanned out on a wooden board with small bowls of the mushroom sauce on the side. Adding a sprinkle of flaky sea salt on the beef right before serving sends it over the top. It’s elegant without any fuss, perfect for impressing guests at dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftover slices keep well covered in the fridge for up to three days. I like to store them with a little of the mushroom sauce to keep the meat moist. Just reheat gently (see below), and it’s almost like fresh.

Freezing

I generally don’t recommend freezing this recipe because the tenderloin’s texture can change and the creamy mushroom sauce may separate. But if you must, freeze the beef and sauce separately in airtight containers and thaw overnight in the fridge before reheating.

Reheating

Reheat leftover beef gently in a low oven (around 120°C/250°F) wrapped in foil to avoid drying out. Warm the mushroom sauce separately on the stovetop over low heat, stirring occasionally. This keeps everything tasty without drying or curdling the sauce.

Frequently Asked Questions:

Can I use dried thyme instead of fresh?

You can substitute dried thyme if fresh isn’t available, but the flavor won’t be quite as vibrant. Use about half the amount of dried thyme, crushed between your fingers to release oils. I recommend skipping thyme in the sauce if using dried to avoid unsightly specks.

What if I don’t have Marsala wine?

Marsala contributes a unique flavor and sweetness but you can substitute with other fortified wines such as dry sherry, port, or madeira. For a non-alcoholic version, use additional low sodium chicken stock and a splash of white grape juice for a touch of sweetness.

How do I know when the beef is perfectly cooked?

The best way is by measuring internal temperature with a meat thermometer. For medium rare, remove the beef from the oven at 53°C (127°F) and rest it for 10 minutes. The temperature will rise to about 56-58°C (133-136°F), which is perfect medium rare — juicy and tender but not overdone.

Can I prepare parts of this recipe ahead of time?

Absolutely! You can prep the beef with salt the night before and make the garlic-thyme butter ahead to save time on cooking day. The creamy mushroom sauce is best made fresh, but you can cook the mushrooms and prepare the Marsala-chicken stock mix in advance, then finish simmering just before serving.

Final Thoughts

This Beef Tenderloin with Creamy Mushroom Sauce Recipe has become one of my go-to special occasion dishes because it manages to be both decadent and approachable. I love how it impresses friends and family without requiring hours of fuss. I hope you give it a try—you’ll enjoy the tender beef, the rich mushroom sauce, and the joyful sense of accomplishment when you nail it perfectly. Let me know how it goes in your kitchen!