Description
This Beef Tenderloin with Creamy Mushroom Sauce recipe features a perfectly roasted center-cut beef tenderloin slathered with a flavorful garlic-thyme butter and served alongside a rich, creamy mushroom sauce enhanced with Marsala wine. Ideal for special occasions or a refined dinner, the beef is seasoned and rested for maximum tenderness and juiciness.
Ingredients
Scale
Beef
- 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
Garlic-Thyme Butter Slather
- 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
Creamy Mushroom Sauce
- 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
Instructions
- Prep beef: Pat the beef dry with paper towels and sprinkle it all over with salt and pepper. Place the beef on a rack set over a tray and refrigerate uncovered for 12 to 24 hours to dry age (optional but recommended for best flavor and texture).
- Make butter slather: Combine softened butter, grated garlic, chopped thyme leaves, salt, and pepper in a bowl until well mixed.
- De-chill: Remove the beef from the refrigerator 2 hours before cooking so it can come to room temperature, ensuring even cooking.
- Sear beef: Heat vegetable oil in an ovenproof heavy-based skillet over high heat until smoking. Quickly and aggressively brown the beef on all sides, then place it back on the rack to cool for 15 minutes to prevent the butter from melting immediately.
- Preheat oven: Preheat your oven to 120°C (250°F), suitable for both fan and standard ovens.
- Butter the beef: Return the beef to the cooled skillet and slather about three-quarters of the prepared butter onto the top and sides of the beef.
- Roast the beef: Roast in the preheated oven for 15 minutes, remove and slather the remaining butter onto the beef. Continue roasting for an additional 35 minutes or until reaching an internal temperature of 53°C (127°F) for medium rare.
- Rest & serve: Transfer beef to a cutting board and rest for 10 minutes, allowing the internal temperature to rise to 56-58°C (133-136°F). Slice thickly and serve with the creamy mushroom sauce.
- Make mushroom sauce: Pour off roasting juices from skillet into a bowl; skim off fat and return 1/4 cup of fat to the skillet. Heat over high heat, add mushrooms, and cook until they begin to sweat. Add thyme sprig and garlic and cook an additional 2 minutes until softened.
- Prepare sauce: Add chicken stock and reduce by half. Stir in Marsala, cream, black pepper, and remaining reserved roasting juices. Simmer for 5 minutes over medium to medium-high heat until sauce thickens. Season with salt if needed and serve alongside sliced beef.
Notes
- Beef tenderloin center cut is preferred for even cooking; tying helps maintain shape but is optional.
- Fresh thyme is recommended; substitute dried thyme in butter slather only if necessary.
- Marsala wine imparts key flavor; can substitute with port, sherry, Madeira, or dry white wine. For non-alcoholic option, use extra chicken stock.
- Overnight salting enhances seasoning throughout the meat but can be skipped if short on time.
- Use a meat thermometer for accuracy in doneness; remove at pull temperature to achieve desired finish after resting.
- Cast iron skillet works best for searing and oven roasting.
- Leftovers keep well for 3 days in the refrigerator; freezing not recommended.
- For varying doneness: rare pull temp 50°C; medium 56°C; medium well 60°C. Do not cook well done.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 140 mg
