Beef Tenderloin with Mushroom Gravy Recipe

Learn how to make a fantastic, juicy, and amazingly tender Beef Tenderloin! This Beef Tenderloin with Mushroom Gravy is an extra-festive take on my classic tenderloin recipe. I love this version because it amps up the flavor even more! By adding a luxurious, made-from-scratch sauce to the succulent tenderloin, you’ve got a combo that’s perfect for any special occasion, or for the holidays. And the best part? It’s super simple to make!

sliced beef tenderloin topped with mushrooms and gravy

A FLAVORFUL BEEF TENDERLOIN RECIPE

Beef tenderloin is one of those dishes that looks, tastes, and just plain sounds fancy. Ironically, it’s also a really, really easy cut of beef to prepare! With minimal effort, and it comes out just right every time. All you really need is a decent oven and a meat thermometer.

So I always think of beef tenderloin when a special occasion rolls around, whether it’s an anniversary or Christmas Day. And, this particular recipe is absolutely next-level, thanks to the wonderful Mushroom Gravy, which complements the beef to perfection!

WHY ADD MUSHROOM GRAVY?

While tender, juicy cuts of meat like ribeye, filet mignon, and tenderloin are all excellent on their own, I find that many people (including me!) appreciate, well, a saucy addition to the meal. Seriously! You’ll find chefs and home cooks serving up tenderloin with everything from elegant balsamic reductions to A-1 sauce!

My personal favorite is a creamy pan-sauce. This one is mind-blowingly delicious and satisfying, thanks to the earthy, umami flavors of mushrooms caramelized in butter. Keep in mind, I don’t use flour to thicken the gravy so to avoid extra carbs. My version of broth/wine + heavy cream + butter does the job.

slices of cooked mushrooms in a white gravy sauce

RECIPE INGREDIENTS

For the Tenderloin:

One Beef Tenderloin, Trimmed: You can do this yourself, or have your butcher take care of it. AND, ask them to tie it for you with kitchen twine.
Salt and Pepper
Fresh Thyme and Oregano: You’ll want to strip the thyme leaves off of the stems and discard the stems. Finely chop the thyme and oregano.
Olive Oil

For the Mushroom Gravy:

Butter
Fresh Garlic: Mince the garlic or put it through a garlic press.
Fresh Sliced Mushrooms: Cremini, or “baby bella” mushrooms, are probably the most popular.You can also use shiitake, porcini, chanterelles, and even plain white mushrooms!
Salt and Pepper
Wine or Broth: A dry white wine will give this sauce lots of authentic French-cuisine flavor, but you can also use low-sodium beef broth.
Heavy Cream
Dijon Mustard

step by step collage of cooking a beef tenderloin

HOW TO COOK BEEF TENDERLOIN

Bring Meat to Room Temperature: Set the tenderloin, covered, on your counter for 1 hour before cooking. Try not to skip this step. It’s important for even cooking.
Season with Aromatics: Pat the meat dry with paper towels. Mix the olive oil with the salt, pepper, and herbs, and rub the mixture all over the tenderloin. Place on a jelly roll pan and tuck the thin end underneath (if it’s not already tucked and tied in place).
Roast, Rest, and Serve: Preheat the oven to 450˚F. Slide the meat into the oven, roast for 25 to 30 minutes, and then allow it to rest for 10 minutes on a cutting board before slicing. DO remove the roast from the oven once the internal temperature of the meat reaches 130˚F to 135˚F. Please use an instant read thermometer.
OPTIONAL: Before roasting, sear the meat to brown on all sides – do this on the stovetop – then continue to roast it in the oven. If you have a 12-inch cast iron skillet, use that so you can continue to roast the beef in the same skillet.

top view of sliced beef tenderloin on a serving plate topped with mushroom gravy

HOW TO MAKE MUSHROOM GRAVY

Saute Garlic and Mushrooms: Melt the butter in a large skillet. Saute the garlic for 10 seconds, and then add the mushrooms. Cook without stirring for 4 minutes, stir, and then cook again for 4 more minutes. Remove mushrooms and garlic from pan and set aside.
Deglaze Pan and Add Cream: Carefully add the liquid to the hot skillet, scraping up browned bits from the bottom of the pan. Simmer for 5 minutes to reduce the liquid by ⅓. Slowly whisk in the cream, followed by the dijon. Bring to a boil, reduce heat, and cook for 5 minutes to thicken. IF at this point your gravy isn’t thickened, turn off the heat and stir in a tablespoon of room temperature butter until completely combined and mixture is thickened. The sauce will thicken as it stands.
Add Mushrooms Back to Gravy: Gently stir the cooked mushrooms into the thickened gravy, taste, and adjust the salt and pepper. Serve immediately with the warm, sliced tenderloin.

WHAT GOES WITH THIS RECIPE?

Crispy Air-Fried Brussels Sprouts: My fast and easy air-fried brussels sprouts have a wonderful texture that will complement the succulent beef perfectly!
Creamy Mashed Cauliflower: A low-carb alternative to traditional mashed potatoes, my recipe for mashed cauliflower is deliciously indulgent!
Jacket Potatoes: Whole russet potatoes rubbed with olive oil and baked until tender make a wonderful side with beef tenderloin. Don’t forget to set out butter and sour cream!
Waldorf Salad: This beloved throwback will bring a burst of apple-and-nut sweetness to your savory meal.

close up shot of a whole beef tenderloin sliced and topped with mushroom gravy

HOW TO STORE AND REHEAT LEFTOVERS

The key to storing tender cuts of beef like filet mignon and tenderloin is to keep as much air out of the storage process as possible.

To Freeze: Vacuum-sealing tenderloin is basically your best bet, but if that’s not in the cards, wrap each slice of tenderloin tightly in freezer paper or saran wrap, and then place the slices in freezer bags, pushing as much air out of the bag as possible before sealing. Leftover gravy does not freeze well, and will separate during the freezing process.
To Refrigerate: Again, wrap the tenderloin slices as tightly as possible to keep the air out. Store in the refrigerator for up to 3 days. Leftover gravy can be refrigerated in a freezer bag or other airtight container for 3-5 days.
To Reheat: If the tenderloin has been frozen, thaw it in the refrigerator first. Then place the cold steaks on the counter, covered, and allow them to come nearly to room temperature, about 15 minutes. From there, reheat the slices, along with the gravy if possible, in a covered, ovenproof dish at 250˚F until the internal temperature of the meat registers 145˚F.

More Beef Recipes

ENJOY!

Tools Used in this Recipe

sliced beef tenderloin topped with mushrooms and gravy

Beef Tenderloin with Mushroom Gravy

This Beef Tenderloin with Mushroom Gravy has a luxurious, made-from-scratch sauce to the succulent tenderloin. Perfect for the holidays!

Course: Main Course

Cuisine: French, American

Servings: 12 servings

Calories: 423 kcal

Author: Katerina | Diethood

Ingredients

For the Tenderloin

3 to 4 pound beef tenderloin, trimmed and tied
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 ½ teaspoons fresh oregano, chopped
1 teaspoon fresh thyme leaves, chopped, tough stems discarded
1 tablespoon olive oil

For the Mushroom Gravy

2 tablespoons butter
2 cloves garlic, minced
12 ounces sliced mushrooms
salt and freshly ground black pepper, to taste
1/2 cup dry white wine, or low-sodium beef broth
1 cup heavy cream
2 teaspoons dijon mustard

Instructions

Set the beef tenderloin on the kitchen counter for 1 hour before cooking.
Pat dry the beef with paper towels.
In a small mixing bowl combine salt, pepper, thyme, oregano, and olive oil; mix to combine. Rub the mixture on the beef tenderloin.
Tie with twine: Place the tenderloin over pieces of precut kitchen twine spaced one-inch apart and tie them closed. You can also ask the butcher to do this for you.
OPTIONAL STEP: Heat 1 tablespoon of vegetable oil in a large skillet. Add the beef tenderloin to the hot oil and sear on all sides until browned. About 2 minutes per side.
Place beef on a jelly roll pan, tucking the thin end under the meat, if it is not already tucked underneath and tied.
Roast for 25 to 30 minutes, or until internal temperature registers at 130˚F to 135˚F. Cooking time may vary depending on the size of the tenderloin; use an instant read thermometer to check for doneness. Start checking around the 22-minute mark.
Remove from oven and transfer beef to a cutting board. Tent a piece of foil over the beef and let rest for 10 to 15 minutes before cutting.

In the meantime, prepare the gravy.

Set a large skillet over medium-high heat and melt the butter.
Add garlic; cook for 10 seconds, or until fragrant.
Stir in the mushrooms; season with salt and pepper and cook for 5 minutes, undisturbed.
Stir and continue to cook for 3 to 4 more minutes, or until very tender and caramelized.
Remove mushrooms from skillet and set aside; keep covered.
Set skillet back over medium-high heat.
Add wine or broth to the hot skillet and scrape up any browned bits from the bottom of the pan. Continue to simmer for 3 to 4 minutes, or until the liquid has reduced by a third.
Slowly pour in the cream while whisking. Then, whisk in dijon mustard. Whisk until everything is well incorporated.
Bring mixture to a boil; then, reduce heat to medium-low and simmer 5 to 7 minutes, or until sauce has started to thicken.
IF your gravy hasn’t started to thicken, turn off the heat and stir in a tablespoon of butter until completely combined and mixture is thickened. Gravy will continue to thicken as it cools.
Remove skillet from heat. Gently stir mushrooms back into the gravy.
Taste for salt/pepper and adjust accordingly.
Cut the beef tenderloin into ¼-inch slices and serve with prepared mushroom gravy.