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Perfect Beef Tenderloin Recipe with Easy Rich Red Wine Mushroom Sauce

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A straightforward recipe for tender, juicy beef tenderloin paired with a rich, silky red wine mushroom sauce that is both special and approachable.

Ingredients

Scale
  • Beef tenderloin roast (about 2 to 3 pounds / 900g to 1.4kg), trimmed of silver skin
  • Olive oil (for searing, extra virgin recommended)
  • Salt and freshly ground black pepper, to taste
  • Fresh rosemary or thyme sprigs (optional)
  • Garlic cloves, minced
  • Cremini or button mushrooms, sliced (about 8 ounces / 225g)
  • Shallots, finely chopped (2 medium)
  • Garlic cloves, minced (2 cloves)
  • Dry red wine (1 cup / 240ml), such as cabernet sauvignon or merlot
  • Beef broth or stock (1 cup / 240ml), preferably low sodium
  • Unsalted butter (2 tablespoons)
  • All-purpose flour (1 tablespoon)
  • Fresh thyme leaves (1 teaspoon)
  • Salt and black pepper, to taste

Instructions

  1. Preheat oven to 425°F (220°C). Pat beef tenderloin dry and season generously with salt, pepper, and minced garlic.
  2. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear tenderloin 3-4 minutes per side until deep golden-brown crust forms.
  3. Add rosemary or thyme sprigs to pan (optional). Transfer skillet to oven and roast 20-25 minutes for medium-rare (130-135°F internal temperature). Check doneness with meat thermometer starting at 18 minutes.
  4. Remove tenderloin from oven and tent loosely with foil. Rest for 15 minutes.
  5. While beef rests, melt 2 tablespoons butter in skillet over medium heat. Sauté shallots until translucent, about 3 minutes. Add minced garlic and cook 30 seconds.
  6. Add sliced mushrooms and cook 7-8 minutes until browned and moisture evaporates.
  7. Pour in 1 cup red wine, scraping pan bottom to loosen browned bits. Simmer until wine reduces by half, about 5-7 minutes.
  8. Stir in 1 tablespoon flour and cook 1 minute. Slowly whisk in 1 cup beef broth until smooth.
  9. Add fresh thyme leaves and simmer gently until sauce thickens, about 6-8 minutes. Season with salt and pepper to taste.
  10. Slice rested beef tenderloin into thick medallions. Spoon mushroom sauce over top and garnish with extra thyme if desired. Serve immediately.

Notes

Let the beef rest for at least 15 minutes after roasting to retain juices. Use a meat thermometer for perfect medium-rare doneness. For gluten-free, substitute flour with cornstarch or arrowroot powder. For dairy-free, replace butter with olive oil or vegan butter. Sauté mushrooms slowly to avoid steaming and achieve better flavor. Deglaze pan with wine scraping browned bits for depth. Simmer sauce gently to avoid bitterness.

Nutrition

Keywords: beef tenderloin, red wine mushroom sauce, easy beef recipe, special occasion dinner, juicy beef, mushroom sauce, oven roasted beef

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