Description

This elegant Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce is a perfect centerpiece for a Christmas dinner. Tender, juicy beef steaks are infused with fresh rosemary and garlic, seared to perfection, then roasted to a succulent medium-rare. The dish is complemented by a luxurious wild mushroom cream sauce made with shallots, Dijon mustard, white wine, and Parmesan cheese, creating a rich and flavorful experience that’s sure to impress your holiday guests.

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

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Instructions

Preheat Oven: Preheat your oven to 400 degrees F to prepare for roasting the tenderloin steaks after searing.
Season Steaks: Rub the steaks evenly with fresh chopped rosemary and finely chopped garlic. Season both sides generously with kosher salt and black pepper to enhance the flavor.
Sear Steaks: Heat the extra virgin olive oil in a large skillet over high heat until shimmering. Add the steaks and sear each side for about 2 minutes until nicely browned. This locks in juices and flavor.
Roast Steaks: Transfer the seared steaks to a baking sheet and place them in the preheated oven. Roast for 8-12 minutes or until the internal temperature reaches 120 to 125 degrees F for medium-rare/rare. Remove from the oven, cover tightly with foil, and let them rest for 10 minutes to redistribute juices.
Prepare Mushroom Sauce – Cook Mushrooms: While the steaks rest, melt the salted butter in a skillet over medium-high heat. Add the thinly sliced shallots and torn wild mushrooms. Season with salt and pepper. Let cook undisturbed for 5 minutes until golden, then stir and continue cooking another 3-5 minutes until mushrooms are caramelized. Remove mushrooms from skillet and set aside.
Prepare Mushroom Sauce – Make Sauce: In the same skillet, add dry white wine and scrape up any browned bits from the bottom. Simmer for 3-5 minutes until wine reduces by about one-third. Slowly whisk in the heavy cream and Dijon mustard, bringing the sauce to a boil. Then reduce heat to low and simmer for 5 minutes until sauce thickens slightly.
Finish Sauce: Remove skillet from heat and stir in grated Parmesan cheese. Season sauce with kosher salt, black pepper, and a pinch of crushed red pepper flakes for a hint of heat. Finally, stir the caramelized mushrooms back into the sauce.
Serve: Serve the rested steaks topped with flaky salt and generously spoon the wild mushroom cream sauce over each steak. Enjoy this rich, festive dish with your holiday meal.

Notes

For perfectly cooked steaks, use a meat thermometer to check internal temperature: 120-125°F for rare to medium-rare.
Allowing the steak to rest after roasting helps juices redistribute for more tender, flavorful meat.
Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the sauce to avoid added sweetness.
You can substitute heavy cream with whole milk for a lighter sauce, but it will be less rich and thick.
If wild mushrooms are unavailable, cremini or button mushrooms make a good substitute but alter the flavor slightly.

Nutrition

Serving Size: 1 steak with sauce (approx. 8 ounces)
Calories: 480
Sugar: 2 g
Sodium: 430 mg
Fat: 34 g
Saturated Fat: 15 g
Unsaturated Fat: 17 g
Trans Fat: 0.3 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 130 mg