Description
This Beef Tenderloin recipe features a perfectly roasted centre cut beef tenderloin paired with a rich, creamy mushroom sauce made with Marsala wine and fresh thyme. The beef is dry salted overnight for enhanced flavor and tenderness, seared in a hot pan, slathered with a garlic-thyme butter, then slow roasted to medium rare perfection. The decadent mushroom sauce uses the roasting juices for an extra depth of flavor, making it an elegant and flavorful main course suitable for special occasions or a refined dinner.
Ingredients
Scale
Beef
- 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
Garlic-Thyme-Butter Slather
- 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
Creamy Mushroom Sauce
- 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
Instructions
- Prep beef: Pat beef dry with paper towels. Sprinkle salt and pepper evenly over the entire surface. Place beef on a rack on a tray and refrigerate uncovered for 12 to 24 hours to dry salt (optional but recommended for deeper seasoning and better texture).
- Make Butter Slather: In a bowl, combine softened butter with grated garlic, chopped fresh thyme, salt, and pepper until evenly mixed.
- De-chill beef: Remove beef from refrigerator 2 hours before cooking to allow it to come to room temperature for even cooking throughout.
- Sear: Heat vegetable oil in an ovenproof heavy pan (cast iron preferred) over high heat until smoking. Sear beef on all sides aggressively and quickly to develop a browned crust. Transfer beef back to the rack and let it cool for 15 minutes to prevent butter from instantly melting when applied.
- Preheat oven: Set oven to 120°C (250°F), suitable for both fan and standard ovens.
- Apply butter: Place beef into the cooled skillet and slather 3/4 of the garlic-thyme butter over the top and sides (not the underside).
- Roast: Roast beef in the oven for 15 minutes, then remove and spread remaining butter over the top and sides. Return to oven and roast for an additional 35 minutes or until internal temperature reaches 53°C (127°F) for medium rare.
- Rest & slice: Remove beef from skillet and rest on a cutting board for 10 minutes; internal temperature will rise to 56-58°C (133-136°F). Slice thickly and keep warm.
- Make creamy mushroom sauce: Pour roasting juices into a bowl, skim off fat and reserve 1/4 cup fat to return to the skillet. On high heat, warm reserved fat and cook sliced mushrooms until they start to sweat. Add thyme sprig and minced garlic and cook another 2 minutes until mushrooms soften.
- Simmer sauce: Add chicken stock and reduce by half. Stir in Marsala wine, cream, black pepper, and remaining roasting juices. Simmer over medium to medium-high heat for 5 minutes or until sauce thickens and reduces by half. Adjust salt to taste if necessary.
- Serve: Plate sliced beef tenderloin with creamy mushroom sauce poured over or alongside. Enjoy immediately for best flavor and texture.
Notes
- The centre cut of the beef tenderloin is preferred due to its uniform thickness ensuring even cooking. Tying helps maintain shape but is optional.
- Fresh thyme is ideal for flavor; substitute with 1/2 tsp dried thyme crushed finely for the butter if fresh is unavailable. Skip thyme in sauce if using dried to avoid specks.
- Dry Marsala wine adds depth and sweetness but can be substituted with port, sherry, Madeira, or white wine. For a non-alcoholic option, use extra chicken stock.
- Overnight salting enhances flavor and tenderness but can be skipped if short on time.
- Use a heavy-based ovenproof skillet, such as a 26 cm cast iron pan, to achieve a good sear and retain heat for roasting.
- Pull temperature for medium rare is 53°C; remove beef from oven at this point as remainder of cooking occurs during resting.
- Leftovers can be refrigerated for up to 3 days but are not recommended for freezing.
- Use a reliable meat thermometer for accurate internal temperature measurement to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 50 g
- Saturated Fat: 25 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
