Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe

If you’re looking to wow your family or guests with a dish that’s both elegant and deeply comforting, this Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe is going to be your new go-to. I absolutely love how the tenderloin stays juicy and tender, while the mushroom cream sauce ties everything together with rich, earthy flavors. Trust me, once you try it, you’ll want to make it over and over again — especially for special occasions like Christmas dinner!

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Ingredients You’ll Need

Each ingredient here plays an important role — from the fragrant rosemary that infuses the beef with fresh herbal notes to the wild mushrooms that give the sauce its amazing texture and flavor. When you shop, pick the freshest rosemary and a good quality beef tenderloin to make your dish truly shine.

• Beef tenderloin: A tender cut that cooks quickly and soaks up the rosemary and garlic beautifully.
• Extra virgin olive oil: For that perfect sear and caramelization on the meat.
• Fresh chopped rosemary: Adds a piney, woodsy aroma — never skip fresh!
• Garlic: Finely chopped to infuse the beef with subtle warmth and zest.
• Kosher salt and black pepper: Essential for seasoning the steak and mushrooms throughout the cooking process.
• Salted butter: Adds richness to the mushroom sauce and helps caramelize the shallots and mushrooms.
• Shallots: Thinly sliced, these sweet little gems deepen the sauce’s flavor.
• Wild mushrooms: Torn into pieces, they bring an earthy, meaty texture to the sauce – perfect with beef.
• Dijon mustard: Gives the sauce a tangy kick and helps balance the cream.
• Dry white wine: Adds acidity to cut through the richness of the cream, so don’t skip it.
• Heavy cream or whole milk: For that luscious, silky sauce texture.
• Parmesan: Stirred into the sauce for umami and depth — freshly grated works best.
• Crushed red pepper flakes: Just a pinch for a subtle heat that livens everything up.

Variations

I love experimenting with this Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe — it’s so easy to customize based on what’s in season or to suit different tastes.

• Herb Variations: I’ve swapped rosemary for thyme or tarragon to add a different herbal twist — both add a fresh lift to the dish.
• Mushroom Mix: Sometimes I use shiitake or cremini mushrooms instead of wild mushrooms, which are easier to find but still give great earthiness.
• Dairy-Free Sauce: When family members can’t do dairy, I’ve made a creamy sauce with coconut cream and nutritional yeast instead of parmesan and heavy cream — surprisingly delicious!
• Spice It Up: For a bit more kick, a dash of smoked paprika or cayenne in the sauce works beautifully.

How to Make Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe

Step 1: Prep and Season the Steaks

First things first, preheat your oven to 400°F. While it’s heating up, rub each tenderloin steak generously with fresh chopped rosemary and finely minced garlic. Don’t be shy here — these flavors really soak into the meat and make a huge difference. Then season both sides with plenty of kosher salt and freshly cracked black pepper. I like to do this step about 15 minutes before cooking to let the flavors mingle.

Step 2: Sear the Steaks for a Beautiful Crust

Heat two tablespoons of extra virgin olive oil in a large skillet over high heat until shimmering. You want it hot enough to get a nice golden crust but not so hot that it burns. Carefully add the steaks and sear for about 2 minutes on each side – don’t move them around too much; let the crust form. This is where patience pays off!

Step 3: Roast in the Oven

Transfer the seared steaks onto a baking sheet and slide it into the preheated oven. Use a meat thermometer to cook until the internal temperature reads between 120 and 125°F for that perfect medium-rare to rare edge—usually this takes about 8 to 12 minutes depending on thickness. Once done, cover the steaks loosely with foil and let them rest for 10 minutes. This resting step lets the juices redistribute so every bite is melt-in-your-mouth tender.

Step 4: Make the Mushroom Cream Sauce

While the beef is resting, it’s time to make the sauce — my favorite part! Melt 2 tablespoons of salted butter in a skillet over medium-high heat. Add the sliced shallots and torn wild mushrooms, then season with salt and pepper. Resist the urge to stir right away; let the mushrooms cook undisturbed for about 5 minutes to develop that beautiful golden sear. Then stir and continue cooking until they’re caramelized and soft, another 3 to 5 minutes.

Remove the mushrooms from the pan and set aside. Pour in ½ cup dry white wine and deglaze the pan by scraping up all the browned bits — that’s pure flavor magic. Let the wine simmer and reduce by about one-third, roughly 3 to 5 minutes. Then slowly stir in 1 cup heavy cream and 2 teaspoons dijon mustard, bringing the sauce to a boil. Reduce the heat and simmer gently for 5 minutes until it thickens up slightly.

Finally, off the heat, fold in ⅓ cup grated parmesan and a pinch of crushed red pepper flakes. Return the mushrooms to the sauce, give it a good stir, and taste for seasoning — adjust salt and pepper as needed.

Step 5: Serve and Enjoy!

Plate your rested steaks, sprinkle a bit of flaky sea salt over them for that extra touch, and generously spoon the mushroom cream sauce over or around the meat. My family goes crazy for this presentation — it looks stunning and tastes out of this world.

How to Serve Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe

Garnishes

I like to finish the dish with a few twists — a sprinkle of flaky sea salt over the beef really amps up the flavor, and a garnish of fresh rosemary sprigs adds a lovely herbaceous aroma. Sometimes I add a little cracked black pepper on top too, just for that extra visual pop.

Side Dishes

My go-to sides are creamy garlic mashed potatoes or a simple parsnip puree — their mild flavor complements the sauce perfectly. Roasted seasonal vegetables like carrots, Brussels sprouts, or asparagus complete the plate for a festive feel that everyone enjoys.

Creative Ways to Present

For special occasions, I like to plate each steak atop a smear of the mushroom cream sauce on the plate, then drizzle extra sauce around it. A handful of microgreens or edible flowers add an elegant touch that really impresses guests without much effort.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare!), I wrap each steak tightly in plastic wrap and store in an airtight container in the fridge. The mushroom cream sauce goes into a separate container. This keeps everything fresh for up to 3 days.

Freezing

I usually don’t freeze leftover tenderloin because it tastes best fresh, but the mushroom cream sauce freezes quite well. Pour it into a freezer-safe jar and thaw slowly in the fridge before reheating gently on the stove.

Reheating

When reheating steak, I prefer warming it gently in a low oven (about 250°F) wrapped loosely in foil to keep it from drying out. The mushroom cream sauce reheats nicely in a small saucepan over low heat with a splash of cream or milk to loosen it up if needed.

FAQs

Final Thoughts

This Rosemary Beef Tenderloin with Mushroom Cream Sauce Recipe is one of those dishes that feels like a special celebration in every bite but is simple enough to make for friends or a weekend treat. I remember the first time I made it—my family kept asking for seconds, and the sauce became an instant favorite. I really think you’ll enjoy making and sharing this recipe as much as I do. Give it a try—you deserve a luxe meal that’s truly satisfying and packed with flavors that warm the heart.

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