Description
This elegant Beef Tenderloin with Mushroom Sauce recipe features tender, juicy beef medallions seared to perfection and served with a creamy, flavorful mushroom sauce enriched with shallots, garlic, and fresh thyme. A perfect dish for special occasions or a sophisticated weeknight dinner.
Ingredients
Scale
Beef and Seasoning
- 1 lb (450 g) beef tenderloin, trimmed and cut into thick medallions
- Salt, to taste
- Black pepper, to taste
Mushroom Sauce
- 8 oz (225 g) fresh mushrooms, sliced
- 2 cloves garlic, minced
- 2 shallots, finely chopped
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) beef broth
- 2 tablespoons (30 g) butter
- 1 tablespoon fresh thyme, chopped (plus extra for garnish)
- 1 tablespoon olive oil (for cooking)
Instructions
- Season the Beef: Generously season the beef medallions on both sides with salt and black pepper. Allow them to sit at room temperature for 15-20 minutes to ensure even cooking.
- Heat the Skillet: In a large skillet, heat olive oil over medium-high heat. Add butter and let it melt, creating a rich cooking base.
- Sauté Aromatics: Add the finely chopped shallots and minced garlic to the skillet. Sauté for about 2 minutes until fragrant and softened, enhancing the sauce’s flavor.
- Cook Mushrooms: Stir in the sliced mushrooms and cook for 5-7 minutes until they are browned and tender, releasing their savory juices.
- Add Beef Broth: Pour in the beef broth and bring the mixture to a simmer. Allow it to reduce for about 5 minutes to concentrate the flavors.
- Sear the Beef: Push the mushroom sauce to the side of the skillet. Add the seasoned beef medallions and sear for 3-4 minutes on each side for a perfect medium-rare doneness.
- Rest the Beef: Remove the beef from the skillet and place on a plate. Loosely cover with aluminum foil and let it rest for several minutes to retain juices.
- Combine and Warm Through: Return the beef medallions to the skillet with the mushroom sauce. Spoon the sauce over the beef and warm through for about 2 minutes to meld flavors.
- Garnish and Serve: Sprinkle extra fresh thyme over the beef before serving to add a fresh herbal aroma and attractive presentation.
Notes
- Letting the beef rest at room temperature before cooking ensures more even cooking.
- Do not overcrowd the skillet when searing beef to get a good crust.
- You can adjust the cream quantity to make the sauce thicker or lighter depending on your preference.
- Serve with mashed potatoes or steamed vegetables for a complete meal.
- Use fresh thyme or substitute with rosemary if preferred.
