Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce
Welcome to first full week of December…and happy Thursday!
The beef is seasoned simply with crushed peppercorn, kosher salt and Dijon mustard. If you don’t like mustard, don’t let that scare you off. It adds flavor, but in a subtle way. You’d never guess the mustard was there, but trust me, you need it.
The secret though? Just a little bit of butter…I can see my cousin rolling her eyes now, “more butter!?”. Yes Abby, more butter, but only a couple of tablespoons, and honestly, it really is the secret here. It’s what makes the meat just melt in your mouth and helps to make it tender, juicy and perfect.
I roasted the beef over a bed of mushrooms for yet another layer of flavor. The mushroom and pan drippings are what create the white wine cream sauce. Here’s the thing, while the steak is amazing on its own, this sauce takes it to a whole different level. The drippings from the pan create the most flavorful cream sauce and it’s probably the best thing ever when paired with beef tenderloin, for real.So is your mouth-watering yet? Because I know any family member of mine who may be reading this is going to be kicking themselves that they weren’t around to eat this one. Don’t worry, Christmas Eve guys, Christmas Eve! Only 23 days until I’ll be serving it up again.
- 2-2.5kg whole beef tenderloin, trimmed of fat
- 1 tablespoons dijon mustard
- 25 grams peppercorns, crushed, or fresh black pepper
- kosher salt
- 20 grams cremini mushrooms, halved
- 0.5 tablespoon extra virgin olive oil
- 2 tablespoons salted butter
White Wine Cream Sauce
- 50 ml white wine (or chicken broth)
- 1 tablespoons salted butter
- 1 teaspoons chopped fresh thyme
- 1 cups heavy cream or whole milk
- 30 grams cup grated parmesan
- kosher salt and pepper
- Allow the beef to come to room temperature for at least 1 hour. Preheat the oven to 250 degrees C.
- Rub the beef with mustard and season generously with peppercorns and salt.
- In a large oven safe skillet, toss the mushrooms with olive oil, salt and pepper. Place the beef over the mushrooms and insert a meat thermometer. Add the butter to the top of the beef. Transfer to the oven and roast until the beef registers 50 to 55 degrees C for medium-rare/rare, about 25-40 minutes, dependent on the size of your roast.
- Remove the beef and mushrooms from the skillet to a serving plate and cover will foil. Let rest 10 minutes before slicing.
- Meanwhile, make the cream sauce. Place the same skillet used to roast the beef over high heat. Add the wine and scrape up any browned bits off the pan. Simmer 3-5 minutes or until the wine has reduce by about 1/3 to 1/2. Add the butter and thyme and continue cooking another 2 minutes until the butter has melted into the sauce. Slowly pour in the cream and bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper.
- Slice the beef and serve with the warm cream sauce and roasted mushrooms.