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
Scale
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
