Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce.
I roasted the beef over a bed of mushrooms for yet another layer of flavor. The mushroom and pan drippings are what create the white wine cream sauce. Here’s the thing, while the steak is amazing on its own, this sauce takes it to a whole different level. The drippings from the pan create the most flavorful cream sauce and it’s probably the best thing ever when paired with beef tenderloin, for real.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 4-5 pound | 1 whole beef tenderloin |
| 2 tablespoons | dijon mustard |
| 1/4 cup | pepper corns crushed, or fresh balck pepper |
| kosher salt | |
| 16 ounces | cremini mushrooms halved |
| 1 tablespoon | olive oil |
| 2 tablespoons | butter |
| 1/2 cup | white wine can also use chicken broth |
| 2 tablespoons | butter |
| 2 teaspoons | chopped fresh thyme |
| 2 cups | heavy cream or whole milk |
| 1/3 cup | grated parmesan |
| kosher salt and pepper |
Directions:
Preheat the oven to 475 degrees F.
Rub the beef with mustard and season generously with peppercorns and salt.
Heat a large skillet over medium high heat and add the olive oil. When the oil shimmers, add the mushrooms in a large skillet and season with salt, and pepper. Cook 5 minutes or until just tender. Remove from the heat and place the beef over the mushrooms. Add the butter to the top of the beef. Transfer to the oven and roast until the beef registers 120 to 125 degrees F for medium-rare/rare, about 35-45 minutes, depending on the size of your roast. It's best to use a meat thermometer.
Remove the beef and mushroom from the skillet to a serving plate and cover will foil. Let rest 10 minutes before slicing.
Meanwhile, make the cream sauce. Place the same skillet used to roast the beef over high heat. Add the wine and scrape up any browned bits off the pan. Simmer 3-5 minutes or until the wine has reduce by about 1/3 to 1/2. Add the butter and thyme and continue cooking another 2 minutes until the butter has melted into the sauce. Slowly pour in the cream and bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper.
Slice the beef and serve with the warm cream sauce and roasted mushrooms.
Source: halfbakedharvest.com
