Name: Beef Tenderloin with Creamy Mushroom Sauce Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 3 h 15 min
Cuisine: Western
Ingredients: 1.25 kg centre cut beef tenderloin (eye fillet), tied; 1 1/2 tsp cooking / kosher salt; 1/2 tsp black pepper; 1 tbsp vegetable oil; 75 g unsalted butter, softened; 1 tsp garlic, finely grated or minced; 1 tsp fresh thyme leaves, finely chopped; 1/4 tsp cooking / kosher salt; 1/4 tsp black pepper; 150 g white mushrooms, sliced 3 mm thick; 1/2 tsp garlic, finely minced; 1 thyme sprig; 3/4 cup dry Marsala wine; 1/2 cup low sodium chicken stock; 3/4 cup thickened cream (heavy cream); 1/4 tsp black pepper

There’s something truly special about a perfectly cooked tenderloin paired with a luscious mushroom sauce — it’s a match made in culinary heaven. This Beef Tenderloin with Creamy Mushroom Sauce Recipe delivers on flavor and elegance, yet it's surprisingly approachable for home cooks. Trust me, once you try it, you'll want to make it often!

The image shows three thick slices of roast meat placed on a wooden board with the larger unsliced roast behind. Each slice reveals a pink inside with a browned, peppered crust on the outside. A creamy beige mushroom sauce with visible mushroom slices is poured generously over the slices, slightly dripping down the sides. Small green herb sprigs are spread on top of the sauce and meat for garnish. The wooden surface is dark and textured, adding a rustic feel. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Tenderloin with Creamy Mushroom Sauce Recipe
Top Tip
How to Serve Beef Tenderloin with Creamy Mushroom Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Tenderloin with Creamy Mushroom Sauce Recipe

Why You'll Love This Recipe

I’ve made this Beef Tenderloin with Creamy Mushroom Sauce Recipe more times than I can count because it’s just that reliable: impresses guests, feels luxurious, and is surprisingly easy to pull off with a few helpful tricks.

Elegant yet attainable: This recipe makes a restaurant-quality dish that doesn't require weeks of prep or fancy skills.
Flavor-packed mushroom sauce: The rich sauce perfectly complements the tender beef with layers of garlic, thyme, and marsala wine.
Hands-off oven cooking: Once seared and butter-slathered, it gently roasts to medium rare perfection with minimal fuss.
Customizable seasonings: You can tweak herbs and wine choices without losing that signature cozy flavor.

A long, roasted piece of meat tied with string sits on a wooden board with a white marbled texture underneath. It is sliced into four thick pieces, showing a pink inside and a dark brown seasoned crust. Small green herb sprigs are scattered on the meat. To the left, there is a black bowl filled with light brown sauce that has mushrooms visible in it. The background is softly blurred, highlighting the meat and sauce in the front. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What really brings this Beef Tenderloin with Creamy Mushroom Sauce Recipe to life is the harmony between juicy, tender beef and that silky mushroom sauce. Each ingredient plays a key role in depth and texture, and sourcing fresh thyme and quality mushrooms really elevate the final dish. Here are my tips for the main ingredients you'll need:

Flat lay of a whole tied center cut beef tenderloin with natural marbling and white twine, a few fresh thyme sprigs with vibrant green leaves, a small mound of finely grated fresh garlic, a generous slab of unsalted butter softened and creamy, a few thinly sliced white mushrooms with clean edges, a small white ceramic bowl filled with deep amber dry marsala wine, a small white ceramic bowl of pale golden vegetable oil, a small white ceramic bowl of rich thickened cream, a small white ceramic bowl of light golden low sodium chicken stock, three whole uncracked brown eggs, a small white ceramic bowl of coarse kosher salt crystals, and a small white ceramic bowl of freshly ground black peppercorns, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef tenderloin: The center cut eye fillet is your best bet for even cooking — look for one that’s tied to hold its shape well but don’t stress if it isn’t.
Unsalted butter: Gives you control over seasoning in the garlic-thyme butter slather; butter also adds luscious richness to the sauce.
Fresh thyme: Nothing beats fresh thyme here for that earthy, aromatic lift inside the butter and sauce.
Garlic: Finely minced or grated — it’s essential for that subtle punch in both the butter rub and mushroom sauce.
White mushrooms: Sliced thinly to cook down nicely, mushrooms add great texture and volume to the sauce.
Marsala wine: This Italian fortified wine brings complex sweetness and depth; dry is key, and it’s surprisingly affordable.
Chicken stock: Adds savory body to the sauce; low sodium lets you control saltiness later.
Heavy cream: Thickens the sauce beautifully, imparting that silky mouthfeel.
Black pepper & kosher salt: Simple seasonings that enhance all the other flavors without overpowering.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Beef Tenderloin with Creamy Mushroom Sauce Recipe is. Over time, I’ve played around with the herbs and wines — and you can too! Feel free to put your own spin on it and make it truly yours.

Variation: When I want something a little different, I swap thyme for rosemary in both the butter and sauce. It gives a wonderfully piney aroma, perfect for holiday dinners.
Dietary tweak: For wheat-free or dairy-free, sub the cream for coconut cream and use olive oil instead of butter—though the sauce won’t be as rich, it still tastes fantastic.
Seasonal touch: Sometimes I add finely chopped sautéed shallots to the mushroom sauce for a sweeter, more complex base.

Step-by-Step: How I Make Beef Tenderloin with Creamy Mushroom Sauce Recipe

Step 1: Prep and Salt the Beef

Start by patting your beef tenderloin dry — this helps get a nice sear later. Sprinkle it liberally with kosher salt and black pepper. I like to place it on a rack in the fridge, uncovered, for 12 to 24 hours if I have time. This overnight salting is a game-changer for flavor and texture, but if you’re short on time, don’t worry. I’ve skipped it plenty of times, and it’s still delicious.

Step 2: Make the Garlic-Thyme Butter Slather

While the beef chills, mix softened unsalted butter with finely grated garlic, fresh thyme, salt, and pepper. This butter is what makes the beef sing — it's infused with flavor, and slathering it on before roasting really helps keep the meat juicy and adds incredible aroma.

Step 3: Bring the Beef to Room Temperature

About two hours before you plan to cook, take the beef out of the fridge. This step is key for even cooking — cold meat goes from rare to well in a weird way. Trust me, letting it warm up lowers your chance of ending up with an unevenly cooked center.

Step 4: Sear the Beef

Heat vegetable oil in a heavy, ovenproof pan over high heat until it’s just smoking. Sear the beef on all sides, moving quickly to get that deeply browned crust but avoid overcooking the inside. After searing, let the beef cool on the rack for 15 minutes. This pause stops the butter from melting too fast when we put it on next.

Step 5: Butter Slather and Roast

Preheat your oven to 120°C (250°F), whether fan or standard. Return the beef to the skillet and slather about three-quarters of your garlic-thyme butter over the top and sides — leaving the underside bare. Roast for 15 minutes, then pull it out and give it another generous coating of the remaining butter. Roast for another 25–35 minutes or until your thermometer reads 53°C (127°F) for that perfect medium rare.

Step 6: Rest and Slice

Once out of the oven, transfer the tenderloin to a cutting board and rest it for 10 minutes. Resting is essential — it lets the juices redistribute, so when you slice, the beef stays tender and juicy. The internal temperature should rise an additional 3–5 degrees, hitting that ideal medium rare zone.

Step 7: Craft the Creamy Mushroom Sauce

Pour the roasting juices from the skillet into a bowl and skim off some of the fat. Return about ¼ cup back to your pan over high heat, and toss in sliced mushrooms. Cook until they start to soften and sweat, then add thyme sprig and garlic, cooking a couple of minutes more. Next, pour in your chicken stock and let it reduce by half — this concentrates the flavor. Add marsala wine, cream, black pepper, and the reserved roasting juices, then simmer gently until thickened, about 5 minutes. Taste for seasoning — the sauce should be slightly salty to perfectly balance the beef.

Top Tip

Over the years, I’ve found a few nuances that make a world of difference when making this Beef Tenderloin with Creamy Mushroom Sauce Recipe—here’s what helped me get it right every time.

Overnight Salting: Leaving the beef salted overnight in the fridge really deepens the seasoning and helps tenderize the meat. Don’t skip it if you have time!
Room Temp Beef: Bringing your beef to room temp isn’t just old kitchen lore—it’s crucial. It helps the meat cook evenly, avoiding that cold center everyone fears.
Butter Slather Timing: Let the beef rest after searing before adding the butter slather so it doesn’t melt immediately and lose flavor impact.
Use a Meat Thermometer: Investing in a meat thermometer saved me so much guesswork and assured perfectly cooked beef every time.

How to Serve Beef Tenderloin with Creamy Mushroom Sauce Recipe

Garnishes

I like to keep garnishes simple — a little fresh thyme sprig on top adds a pop of green and aroma. Sometimes, I sprinkle chopped parsley just before serving to brighten the rich sauce visually and in flavor.

Side Dishes

This beef and mushroom combo pairs beautifully with buttery mashed potatoes or creamy polenta to soak up that sauce. For greens, roasted asparagus or sautéed green beans with a squeeze of lemon cut through the richness perfectly.

Creative Ways to Present

For special occasions, I’ve plated this by slicing the tenderloin thickly and fanning it out on a warm platter with the sauce drizzled artistically over the top. Adding a sprinkle of toasted pine nuts or crispy shallots on the sauce gives lovely texture and a little wow factor.

Make Ahead and Storage

Storing Leftovers

Leftovers should be tightly wrapped or stored in an airtight container and eaten within 3 days. The beef stays tender, and the sauce retains its creaminess surprisingly well refrigerated.

Freezing

I generally don’t recommend freezing this tenderloin recipe because the texture of the beef and sauce suffers when thawed. But if you must, freeze separately and consume within a month for best quality.

Reheating

To reheat, gently warm the sauce on the stove over low heat, stirring often to prevent breaking. Warm the beef slices in a low oven wrapped in foil, or briefly in the microwave at 50% power — patience keeps it juicy.

Frequently Asked Questions:

What’s the best way to check if my beef tenderloin is cooked perfectly?

Use a reliable meat thermometer and remove the beef from the oven at the pull temperature rather than the final target temperature. For medium rare, pull at 53°C (127°F) and let rest to reach 56–58°C (133–136°F). This method ensures juiciness without overcooking.

Can I substitute the marsala wine in the mushroom sauce?

Absolutely! If you don’t have marsala, you can use dry sherry, port, Madeira, or even a good dry white wine. For a non-alcoholic option, use extra chicken stock with a splash of balsamic vinegar or grape juice for sweetness and depth.

Why should I let the beef rest after cooking?

Resting allows the juices inside the beef to redistribute evenly, preventing them from spilling out when you slice. This results in a juicier, more tender eating experience — skipping this step often leads to dry slices.

Is it necessary to salt the beef overnight?

While not absolutely necessary, salting the beef overnight enhances flavor and texture by allowing the salt to fully penetrate. If you’re short on time, salting right before cooking is fine, but the overnight method yields the tastiest results.

Final Thoughts

This Beef Tenderloin with Creamy Mushroom Sauce Recipe holds a special place in my heart—it’s the dish I turn to when I want to show love with good food. It’s elegant enough for guests but simple enough to feel like a cozy night in. I hope you enjoy making and sharing it as much as I do. Take your time, trust the process, and savor every buttery, mushroomy bite!