If you’re looking to absolutely blow your dinner guests away, you’ve got to try this Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce Recipe. I remember the first time I made this for a special occasion — my family went crazy for it! It’s one of those dishes that feels fancy but is surprisingly straightforward, with a tender, juicy steak paired with a luscious mushroom sauce that’s, honestly, irresistible. Stick with me here because you’re going to want to make this your go-to dish for impressing without sweating it in the kitchen.
Why You’ll Love This Recipe
- Rich, restaurant-quality flavor: The rosemary and garlic infuse the tenderloin with mouthwatering aroma and taste that everyone notices.
- Perfectly balanced textures: Juicy, tender beef with a silky wild mushroom cream sauce makes every bite a treat.
- Simple enough for any cook: I love how straightforward this recipe is, even if you’re not a pro in the kitchen.
- Impress your guests effortlessly: This elegant dish feels fancy but can be made in under an hour.
Ingredients You’ll Need
Getting the ingredients right is key – fresh herbs and quality mushrooms really bring this dish to life. Don’t worry, it’s a simple list of staples you can find easily, though I always recommend fresh rosemary over dried for that punch of flavor.
- Beef tenderloin: Choose a 4-5 pound tenderloin and cut it into steaks or buy filet mignon for tenderness.
- Extra virgin olive oil: For searing, this adds a nice, mild fruitiness while tolerating the heat well.
- Fresh chopped rosemary: Fresh is crucial here for that fragrant, piney note that pairs beautifully with beef.
- Garlic: Finely chopped to evenly infuse the meat without overpowering.
- Kosher salt and black pepper: Simple seasonings that make all the difference when layered properly.
- Salted butter: Adds richness and depth to the mushroom sauce.
- Shallots: Thinly sliced for a delicate, sweet onion flavor in the sauce.
- Wild mushrooms: Use a mix like shiitake, cremini, or oyster for variety and earthiness.
- Dijon mustard: Just a bit to brighten and balance the cream sauce.
- Dry white wine: Helps deglaze the pan adding acidity and subtle complexity.
- Heavy cream or whole milk: Cream gives richness; milk is a lighter option but I prefer cream for this sauce.
- Grated parmesan: Stirred in for a nutty, salty finish.
- Crushed red pepper flakes: A pinch wakes up the sauce with a gentle heat.
Variations
I love tweaking this dish depending on the season or who I’m cooking for. The base recipe is solid, but feel free to customize it to fit your taste or dietary needs — you’ll find it super adaptable!
- Variation: For a lighter sauce, I sometimes swap half the cream for chicken broth to keep that silky texture without the heaviness.
- Variation: If you’re short on time, use pre-sliced mushrooms and shallots — just be sure to dry your mushrooms well to get that nice caramelization.
- Variation: For a gluten-free version, skip the mustard or use a gluten-free Dijon; it doesn’t affect the flavor much but keeps it safe.
- Variation: Try adding a splash of brandy to the sauce before the wine for an even richer flavor profile.
How to Make Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce Recipe
Step 1: Season and Sear the Steaks
Start by preheating your oven to 400°F — this hot environment is perfect for roasting tenderloin to medium-rare perfection. Rub each steak generously with the fresh rosemary and garlic, then season liberally with kosher salt and black pepper. Heat your olive oil in a large skillet over high heat until it’s shimmering — this tells you it’s hot enough to get a beautiful sear. Add the steaks and sear each side for about 2 minutes. You’re aiming for a deep brown crust here, which locks in juices and flavor. Once seared, transfer the steaks to a baking sheet and roast in the oven for 8 to 12 minutes until your meat thermometer reads 120-125°F for medium-rare to rare. Let the steaks rest covered with foil for 10 minutes — this is key to juicy results!
Step 2: Make the Wild Mushroom Cream Sauce
While the meat is resting, it’s time to make the sauce that steals the show. Melt the butter in a skillet over medium-high heat, then add your sliced shallots and mushrooms. Resist the urge to stir right away — let the mushrooms sit undisturbed for 5 minutes so they get that gorgeous golden crust. Once caramelized, stir and cook another 3-5 minutes for complete color and flavor. Remove mushrooms to a plate to add back later. Pour in the white wine, scraping up all those tasty brown bits stuck to your pan (this is where the magic begins). Let the wine simmer for a few minutes until it’s reduced by about a third. Slowly pour in the cream and stir in the Dijon mustard. Bring to a boil, then lower the heat and simmer for about 5 minutes until the sauce thickens slightly. Take off the heat, stir in fresh parmesan, and season with salt, pepper, and a pinch of crushed red pepper flakes for a subtle kick. Finally, mix the mushrooms back in and you’re done!
Step 3: Serve and Enjoy
Slice your rested steaks if you haven’t already and sprinkle with flaky sea salt for an extra touch of elegance. Spoon the wild mushroom cream sauce generously over each steak. You’ll notice the cream sauce clings perfectly, giving you that indulgent bite of smooth sauce and tender meat. This is one dinner you and your guests will savor, trust me!
Pro Tips for Making Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce Recipe
- Use a meat thermometer: This is the easiest way to get your steak cooked exactly how you like it without guessing.
- Dry mushrooms thoroughly: I learned this the hard way—wet mushrooms steam instead of caramelize, so pat them dry before cooking.
- Rest your meat: Resist cutting into the steak immediately—resting lets juices redistribute for ultimate tenderness.
- Don’t rush the sauce reduction: Let the wine reduce properly to avoid a watery sauce and unlock concentrated flavor.
How to Serve Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce Recipe
Garnishes
I like to finish this dish with a scattering of flaky sea salt on the beef just before serving — it adds a beautiful crunch and enhances the flavor. A few fresh rosemary sprigs on the plate not only look elegant but also complement the aroma beautifully. Sometimes, I add a tiny drizzle of good-quality olive oil for gloss and richness.
Side Dishes
Mashed potatoes or creamy polenta work wonders with this because they soak up that incredible mushroom sauce. Roasted seasonal vegetables, like asparagus or Brussels sprouts, add freshness and texture contrast. If I’m feeling cozy, buttery garlic green beans always make an appearance on the plate too.
Creative Ways to Present
For special occasions, I sometimes plate the sliced tenderloin fanned out with a drizzle of sauce artistically around it, topped with a sprinkle of finely chopped fresh parsley for color. You can also serve each steak on individual plates with a small mushroom sauce pool next to the beef and a rosemary sprig laid across. Trust me, a little presentation effort goes a long way at the table!
Make Ahead and Storage
Storing Leftovers
I usually refrigerate leftover steak and sauce in an airtight container. The key is to keep the sauce separate or gently combined so the mushrooms don’t get soggy. It stays fresh for up to 3 days, perfect for next-day lunches that feel special.
Freezing
Freezing cooked tenderloin is possible but I prefer freezing just the mushroom cream sauce alone in a freezer bag or container. The beef is best enjoyed fresh since freezing can change texture. Thaw sauce overnight in the fridge before reheating gently on the stove.
Reheating
To reheat, I warm the sauce over low heat, stirring to keep it silky, and gently heat the steak in a low oven or in a covered pan to avoid drying it out. This method keeps everything delicious without turning the tenderloin tough.
FAQs
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Can I make Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce Recipe ahead of time?
Yes! You can prep and sear the steaks ahead, then refrigerate for a few hours before roasting. The mushroom cream sauce can also be made and refrigerated, then gently reheated before serving.
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What if I don’t have fresh rosemary?
If fresh rosemary isn’t available, dried rosemary can be used, but use about half the amount since dried herbs are more concentrated. For best flavor, crush it lightly before applying to the meat.
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How do I know when the beef is cooked perfectly?
The best way is to use a meat thermometer inserted into the thickest part of the steak. For rare to medium-rare, remove from the oven when it hits 120-125°F as the temperature will rise slightly while resting.
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Can I use a different cut of beef?
You can substitute tenderloin with filet mignon or sirloin steaks but keep in mind the cooking time and tenderness will vary. Tenderloin is preferred for its melt-in-your-mouth texture.
Final Thoughts
This Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce Recipe is truly one of my favorite dishes to make when I want to impress with minimal fuss. It’s elegant, rich, and comforting all at once. Whenever I serve it, friends ask for the recipe — and honestly, I always say yes because I want everyone to experience just how delicious and doable this meal is. Give it a go; you’ll love the way this beef melts in your mouth and the sauce just elevates every bite. Happy cooking, friend!
Print
Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
A luxurious and elegant Rosemary Beef Tenderloin recipe featuring tender, perfectly roasted beef steaks seasoned with fresh rosemary and garlic, paired with a rich and creamy wild mushroom cream sauce enhanced with shallots, Dijon mustard, and Parmesan cheese. Perfect for holiday dinners or special occasions.
Ingredients
Beef Tenderloin
- 1 (4-5 pound) beef tenderloin, cut into 6 steaks (or 6 filet mignon, tied)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh chopped rosemary
- 3 cloves garlic, finely chopped
- Kosher salt and black pepper, to taste
Wild Mushroom Cream Sauce
- 2 tablespoons salted butter
- 2 shallots, thinly sliced
- 12 ounces wild mushrooms, torn
- 2 teaspoons Dijon mustard
- 1/2 cup dry white wine
- 1 cup heavy cream or whole milk
- 1/3 cup grated Parmesan cheese
- Kosher salt and black pepper, to taste
- 1 pinch crushed red pepper flakes
Instructions
- Preheat Oven and Prepare Steaks: Preheat your oven to 400 degrees F. Rub each beef steak evenly with fresh chopped rosemary and finely chopped garlic. Season both sides generously with kosher salt and black pepper.
- Sear Steaks: Heat the olive oil in a large skillet over high heat until shimmering. Add the steaks and sear each side for about 2 minutes until a golden-brown crust forms.
- Roast Steaks: Transfer the seared steaks to a baking sheet and place in the preheated oven. Roast until the internal temperature reaches 120 to 125 degrees F for medium-rare to rare (approximately 8-12 minutes). Remove from oven, cover tightly with foil, and let rest for 10 minutes to retain juices.
- Cook Mushrooms and Shallots: While steaks rest, melt the salted butter in the same skillet over medium-high heat. Add thinly sliced shallots and torn wild mushrooms, seasoning with salt and pepper. Cook undisturbed for 5 minutes until golden, then stir and continue to cook for an additional 3-5 minutes until mushrooms are caramelized. Remove the mushroom mixture to a plate.
- Deglaze and Make Sauce: Pour the dry white wine into the skillet, scraping up any browned bits from the bottom. Simmer the wine for 3-5 minutes until reduced by about one-third. Slowly add the heavy cream (or whole milk) and Dijon mustard, bringing the mixture to a boil. Reduce heat to low and simmer for 5 minutes until the sauce thickens slightly.
- Finish Sauce: Remove the skillet from heat and stir in grated Parmesan cheese until melted and incorporated. Season the sauce with kosher salt, black pepper, and a pinch of crushed red pepper flakes. Stir the caramelized mushrooms back into the sauce to combine.
- Serve: Place the rested rosemary beef tenderloin steaks on plates, season lightly with flaky salt, and generously spoon the wild mushroom cream sauce over the top. Serve immediately and enjoy your elegant meal!
Notes
- My go-to fancy holiday dinner that impresses all guests.
- Using fresh rosemary and garlic enhances the beef’s flavor beautifully.
- Ensure the skillet is hot enough before searing to achieve a perfect crust.
- Allow steaks to rest after roasting to keep them juicy and tender.
- Use a good quality dry white wine for best flavor in the sauce.
- For a lighter sauce, substitute heavy cream with whole milk, but the sauce will be less rich.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 504 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 130 mg
