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 very finely minced; 1 tsp fresh thyme leaves, finely chopped; 1/4 tsp cooking / kosher salt; 1/4 tsp black pepper; 150 g white mushrooms, sliced 3 mm thick; 1/2 tsp garlic, finely minced; 1 thyme sprig; 3/4 cup Marsala, Italian fortified wine; 1/2 cup low sodium chicken stock; 3/4 cup thickened cream (heavy cream); 1/4 tsp black pepper

There’s something truly indulgent about tender slices of beef paired with a rich, velvety sauce, and this Beef Tenderloin with Creamy Mushroom Sauce Recipe nails it every time. The combination is elegant yet approachable, perfect for celebrations or a cozy dinner when you want to impress without stress.

The image shows three thick slices of roast meat placed on a wooden board with the larger unsliced roast behind. Each slice reveals a pink inside with a browned, peppered crust on the outside. A creamy beige mushroom sauce with visible mushroom slices is poured generously over the slices, slightly dripping down the sides. Small green herb sprigs are spread on top of the sauce and meat for garnish. The wooden surface is dark and textured, adding a rustic feel. 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 adore this recipe because it strikes the perfect balance between luxurious and doable. Whether you’re a seasoned cook or just want to elevate your dinner game, this beef tenderloin with creamy mushroom sauce feels special, but the steps are straightforward enough for you to feel confident in making it.

Perfectly tender beef: The center-cut tenderloin cooks evenly and stays juicy with careful roasting and resting, making every bite melt in your mouth.
Rich, flavorful sauce: Marsala wine and cream create that silky mushroom sauce that feels decadent without being complicated.
Great make-ahead step: Salting the beef overnight really deepens the flavor with minimal hands-on time.
Impress without fuss: This dish looks like you've spent hours, but the real secret is a few smart techniques.

A long, roasted piece of meat tied with string sits on a wooden board with a white marbled texture underneath. It is sliced into four thick pieces, showing a pink inside and a dark brown seasoned crust. Small green herb sprigs are scattered on the meat. To the left, there is a black bowl filled with light brown sauce that has mushrooms visible in it. The background is softly blurred, highlighting the meat and sauce in the front. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here is all about combining quality ingredients that play beautifully off each other. The beef tenderloin is a naturally tender cut, and the salt enhances its flavor deeply when you allow it to rest in the fridge. The mushroom sauce is a gentle powerhouse, bringing the earthy mushrooms together with wine and cream that elevate the entire dish.

Flat lay of a whole tied center cut beef tenderloin with natural marbling and white twine, a few fresh thyme sprigs with vibrant green leaves, a small mound of finely grated fresh garlic, a generous slab of unsalted butter softened and creamy, a few thinly sliced white mushrooms with clean edges, a small white ceramic bowl filled with deep amber dry marsala wine, a small white ceramic bowl of pale golden vegetable oil, a small white ceramic bowl of rich thickened cream, a small white ceramic bowl of light golden low sodium chicken stock, three whole uncracked brown eggs, a small white ceramic bowl of coarse kosher salt crystals, and a small white ceramic bowl of freshly ground black peppercorns, all arranged symmetrically and balanced 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: The center cut is ideal for its uniform shape, helping it roast evenly and slice beautifully.
Unsalted butter: Softened to blend easily with garlic and thyme, this slather adds aromatics and richness directly to the beef.
Fresh thyme: Its earthy tones pair wonderfully with garlic and mushrooms, making the sauce fragrant and layered without overpowering.
Garlic: Used in both the butter slather and the sauce for that irresistible savory punch.
White mushrooms: Their subtle flavor and tender texture work perfectly in the creamy sauce without overpowering the beef.
Marsala wine: This Italian fortified wine adds warmth, sweetness, and complexity—don’t fret about splurging here, budget-friendly works great.
Chicken stock: Low sodium to control salt levels while adding depth to the sauce.
Thickened cream (heavy cream): Gives the sauce its luscious, silky texture.
Vegetable oil: For high-heat searing, neutral and efficient at creating that flavorful crust.
Salt and black pepper: The basics that bring this whole dish to life by seasoning naturally and enhancing flavor.

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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

One of my favorite things about this Beef Tenderloin with Creamy Mushroom Sauce Recipe is how adaptable it is. Whether you want to amp up the flavor with extra herbs or swap ingredients for dietary needs, it welcomes your personal touch.

Variation: I once added a splash of brandy to the mushroom sauce instead of marsala for a slightly different depth, and it was delightful—don’t be afraid to experiment with fortified wines like sherry or Madeira, too.
Dairy-free option: You can swap cream for coconut cream and use dairy-free butter to make the sauce dairy-free, which still gives you richness and a great mouthfeel.
Herb enhancements: Adding a pinch of rosemary to the butter slather gives a lovely piney herbaceous note that’s especially nice in winter months.

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

Step 1: Prep and Season Your Beef

First things first — pat your beef tenderloin dry with paper towels. This helps get a better sear later on. Then sprinkle all over with salt and pepper. If you have time, pop it uncovered on a rack in your fridge for 12 to 24 hours. This overnight salting (also called dry brining) really brings out the flavor and tenderizes the meat. I promise it’s worth the wait, but if you’re in a pinch, you can skip this step and still get great results.

Step 2: Make the Garlic-Thyme Butter Slather

While the beef chills or is coming to room temp, mix together softened butter, finely grated garlic, chopped fresh thyme, salt, and pepper. This slather is your secret weapon — it adds flavor and helps keep the beef juicy during roasting.

Step 3: Sear That Beautiful Beef

Heat a heavy ovenproof pan (I use my trusty cast iron skillet) with vegetable oil until it’s almost smoking. Sear your tenderloin aggressively on all sides until it’s a gorgeous deep brown crust. This locks in juices and flavors. Then, transfer it back to the rack to let it cool for about 15 minutes before adding your butter slather — this step prevents the butter from melting off immediately.

Step 4: Roast Low and Slow

Set your oven to a low 120°C (250°F). Return the beef to your cooled skillet and coat it all over with most of your butter slather, except save a small amount for later. Roast for 15 minutes, then pull it out briefly to slather on the remaining butter before popping it back in. Continue roasting until your meat reaches an internal temperature of 53°C (127°F) for that perfect medium-rare. I recommend using a reliable meat thermometer here. It takes about 40-50 minutes but can vary, so watch the temp closely.

Step 5: Rest and Slice

After roasting, transfer the beef to a cutting board and rest it for 10 minutes. This lets the juices redistribute, giving you tender, juicy slices. The internal temp will rise slightly during resting to about 56-58°C, which is prime medium-rare. Slice it thickly — you want to really enjoy that meaty texture.

Step 6: Make the Creamy Mushroom Sauce

Use the pan drippings from roasting for a flavor-packed sauce base. Pour those juices into a bowl and let the fat rise to the surface. Reserve about ¼ cup of fat and pour this back into your skillet. Heat the fat and add sliced mushrooms, cooking until they start to sweat. Then toss in thyme and garlic and cook for another two minutes. Add chicken stock and reduce it by half. Next, stir in marsala wine, cream, pepper, and the reserved roasting juices. Simmer gently for 5 minutes to thicken the sauce. Taste it — it should be slightly salty, just right to complement the beef.

Top Tip

From my experience, a few small details can really elevate your Beef Tenderloin with Creamy Mushroom Sauce Recipe to the “wow” level. I’ve learned these key tips through trial and error, and they make such a difference!

Overnight salting: This simple step builds deep flavor and ensures the beef stays juicy after cooking. I never skip it unless I’m short on time.
Use a good meat thermometer: Guesswork can overcook the tenderloin. I rely on mine to hit that medium-rare sweet spot every time.
Don’t rush the rest: Resting after roasting lets the juices settle, making the meat more tender and easier to slice.
Reserve and reuse fat: Those flavorful pan drippings are gold for your sauce—don’t toss them! Use the rendered fat to cook your mushrooms for richer taste.

How to Serve Beef Tenderloin with Creamy Mushroom Sauce Recipe

Garnishes

I love finishing this dish with just a few fresh thyme sprigs or a sprinkle of finely chopped parsley on the sauce. It adds a fresh herbal note and brightens up the creamy sauce visually and flavor-wise. Sometimes a pat of extra butter melts beautifully on top of the sliced beef for added richness.

Side Dishes

Mashed potatoes or creamy polenta are my go-to sides—they soak up the mushroom sauce like magic. Roasted vegetables like asparagus or green beans add a nice crunch and freshness, balancing the richness of the beef and sauce.

Creative Ways to Present

For special occasions, I like to arrange thick slices of tenderloin on a warm platter with velvety mushroom sauce drizzled over the top, garnished with fresh herbs and a sprinkle of cracked pepper. Pairing it alongside roasted baby potatoes topped with rosemary sprigs creates an inviting rustic look that always gets compliments.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the beef and sauce separately in airtight containers in the fridge. That way, the beef stays tender and the sauce keeps its texture without becoming too thick or oily.

Freezing

I generally don’t recommend freezing the beef tenderloin because it’s best enjoyed fresh. The texture can change after freezing and thawing. However, you can freeze the mushroom sauce on its own for up to two months—just thaw gently in the fridge before reheating.

Reheating

When reheating leftover beef, I gently warm slices in a low oven or a pan over low heat with a splash of beef broth to keep moisture. The mushroom sauce reheats beautifully on the stove over medium heat—just don’t let it boil vigorously to avoid breaking the cream.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

While beef tenderloin is ideal for its tenderness and uniform shape, you can substitute with a filet mignon roast or ribeye roast if you adjust cooking times accordingly. Just watch the internal temperature carefully to avoid overcooking.

What if I don’t have Marsala wine?

No worries! You can substitute Marsala with port, sherry, Madeira, or even a dry white wine. For a non-alcoholic version, use additional low-sodium chicken stock with a splash of balsamic vinegar to maintain depth of flavor.

How do I know when the beef is perfectly cooked?

Using a meat thermometer is your best bet. Remove the beef from the oven when it hits 53°C (127°F) for medium-rare; it will continue to cook slightly as it rests. Aim for 56-58°C after resting for the most tender results.

Can I prepare the sauce ahead of time?

Absolutely! You can make the creamy mushroom sauce a day ahead, then gently reheat it just before serving. It’s a great way to lighten your day-of cooking and still impress your guests.

Final Thoughts

This Beef Tenderloin with Creamy Mushroom Sauce Recipe holds a special place on my table because it delivers extraordinary flavor without fuss. I love how the tender beef and luxurious sauce invite lingering conversations at the dinner table. I really hope you’ll give it a try and enjoy it as much as I do — trust me, it’s every bit as wonderful as it sounds!