Beef Tenderloin with Mushroom Cream

Name: Beef Tenderloin with Mushroom Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 beef tenderloin steaks (about 6-8 oz each); 1 cup cremini mushrooms, sliced; 1 cup shiitake mushrooms, sliced; 1 cup heavy cream; 2 tablespoons butter; 2 cloves garlic, minced; 1 tablespoon fresh thyme leaves; Salt and pepper to taste; Olive oil for cooking

Highlighted under: Home Comfort Food Collection

I absolutely love preparing Beef Tenderloin with Mushroom Cream for special occasions. The combination of tender beef and earthy mushrooms creates a dish that feels both elegant and comforting. I find that cooking the beef to a perfect medium-rare allows the flavors to shine, while the creamy sauce adds a luxurious touch. With just a few simple ingredients, this recipe impresses every time. Plus, the wonderful aroma that fills the kitchen as it cooks makes it hard to resist indulging before it's even served.

Created by

Emily Carter

Last updated on 2026-01-07T11:37:35.240Z

When I first tried Beef Tenderloin with Mushroom Cream, I was blown away by how simply incredible it tasted. The rich, buttery sauce perfectly complements the beef's tenderness, creating an unforgettable dish that’s ideal for any gathering. One essential tip I discovered is to let the beef rest for a few minutes before slicing; this keeps it juicy and enhances the overall flavor.

As I experimented with various mushrooms, I found that a blend of shiitake and cremini provided the best depth of flavor. I love serving this dish with a side of creamy mashed potatoes, which soak up that luscious sauce beautifully, making every bite a delicious experience.

        Why You Will Love This Recipe
        Mouthwatering tenderloin paired with a luxurious mushroom cream sauce
Impressive enough for dinner parties yet simple to make
Perfect balance of flavors that family and friends will rave about

      

Understanding the Ingredients

The selection of mushrooms plays a pivotal role in the depth of flavor for this dish. Cremini mushrooms offer a mild, earthy taste, whereas shiitake mushrooms contribute a more robust, umami flavor. This combination not only elevates the sauce but also provides a textural contrast. If shiitake mushrooms are unavailable, you can substitute them with button mushrooms, but consider sautéing them a bit longer to achieve a comparable depth in flavor.

Using high-quality beef tenderloin is essential, as it’s the star of the dish. Look for beef that is bright red in color with a good amount of marbling. This marbling helps to keep the meat juicy and tender during cooking. For the best results, let the meat sit at room temperature for about 30 minutes before cooking to ensure even doneness throughout.

Perfecting the Cooking Technique

Searing the beef tenderloin is crucial for developing a beautiful crust that enhances the flavors. Preheat your skillet over medium-high heat before adding oil. When the oil shimmers, it’s a good indicator that it's hot enough for searing. Avoid crowding the pan, as this can cause the meat to steam instead of sear. Cook the beef until it has a nice brown crust, and use an instant-read thermometer to check for doneness—aim for an internal temperature of 130°F for medium-rare.

When making the mushroom cream sauce, keep an eye on the temperature. After sautéing the mushrooms, reducing the heat while adding cream prevents it from curdling. Simmer the sauce gently until it thickens slightly. Look for a subtle sheen on the cream, indicating that the sauce is ready to coat the beef beautifully without being overly thick.

Ingredients

Gather the following ingredients to prepare this delightful dish:

Ingredients

2 beef tenderloin steaks (about 6-8 oz each)
1 cup cremini mushrooms, sliced
1 cup shiitake mushrooms, sliced
1 cup heavy cream
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
Salt and pepper to taste
Olive oil for cooking

Ensure you have all the ingredients ready before you start cooking for a seamless experience!

Instructions

Follow these detailed steps to create a delicious Beef Tenderloin with Mushroom Cream:

Prepare the Ingredients

Start by patting the beef tenderloin dry with paper towels and seasoning both sides with salt and pepper. Slice the mushrooms and mince the garlic, ensuring everything is ready for quick cooking.

Cook the Beef

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the beef and sear for about 4-5 minutes on each side for medium-rare. Adjust the time based on your desired doneness. Remove the beef from the skillet and let it rest.

Make the Mushroom Cream Sauce

In the same skillet, reduce the heat and add butter. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms are golden and tender, about 5-7 minutes. Pour in the heavy cream and stir in the thyme, letting it simmer for a few minutes until thickened.

Combine and Serve

Once the sauce has thickened, slice the rested beef and serve with the mushroom cream sauce drizzled on top. Enjoy this dish warm, with your favorite sides.

Enjoy your homemade Beef Tenderloin with Mushroom Cream!

Pro Tips

For added depth of flavor, consider deglazing the pan with a splash of red wine right after removing the beef. This adds richness to your sauce and elevates the overall taste.

Serving Suggestions

This Beef Tenderloin with Mushroom Cream pairs beautifully with roasted vegetables or asparagus. The brightness of a side salad dressed with a light vinaigrette offers a nice contrast, balancing the richness of the creamy sauce. Additionally, consider serving it with a side of mashed potatoes or garlic bread to soak up any extra sauce, adding to the indulgence of the meal.

For a more rustic touch, serve the dish over a bed of creamy polenta. The smooth texture complements the tender beef and rich sauce while adding an additional layer of flavor. Garnishing with fresh thyme or parsley not only adds a pop of color but also enhances the overall presentation.

Make-Ahead and Storage Tips

This recipe can be partially prepared in advance. You can slice the mushrooms and mince the garlic a day ahead, storing them in airtight containers in the fridge. However, I recommend cooking the beef and sauce fresh for the best flavor and texture. If you need to make the sauce ahead of time, reheat it gently before serving, adding a splash of cream to restore its silkiness.

To store leftovers, wrap any uneaten beef tightly in plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to three days. Reheat gently in a skillet over low heat, adding a bit of cream to revitalize the sauce. Avoid microwaving the beef, as this can lead to dryness.

Questions About Recipes

→ Can I use a different cut of beef?

Yes, you can substitute with filet mignon or sirloin, but cooking times may vary.

→ What side dishes go well with this recipe?

Creamy mashed potatoes, steamed asparagus, or a fresh green salad pair beautifully with this dish.

→ Can I make the mushroom sauce ahead of time?

Yes, the sauce can be made in advance and gently reheated before serving, but fresh is always best.

→ Is this dish suitable for freezing?

It’s best to consume the dish fresh, but you can freeze the sauce separately. Reheat and serve over freshly cooked beef.