Oven-Roasted Beef Tenderloin with Creamy Mushroom Sauce

Roast Beef Tenderloin in the Oven

This oven-roasted beef tenderloin is melt-in-your-mouth tender, coated in garlic-thyme butter, and finished with a silky creamy mushroom sauce. It’s a show-stopping main dish that feels restaurant-fancy but is surprisingly doable at home.

Prep Time: 20 minutes (plus optional overnight salting & 2 hours de-chill)
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Servings: 5

Ingredients

For the Beef Tenderloin

• 1–1.25 kg (2–2.5 lb) center-cut beef tenderloin (eye fillet), tied
• 1 1/2 teaspoons kosher or cooking salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil

Garlic-Thyme Butter Slather

• 75 g (5 tablespoons) unsalted butter, softened
• 1 teaspoon garlic, finely grated or very finely minced
• 1 teaspoon fresh thyme leaves, finely chopped
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Creamy Mushroom Sauce

• 150 g (5 oz) white mushrooms, sliced thin (about 1/8 inch / 3 mm)
• 1/2 teaspoon garlic, finely minced
• 1 fresh thyme sprig
• 1/2 cup low-sodium chicken stock/broth
• 3/4 cup Marsala wine (dry; see substitution note in Pro Tips)
• 3/4 cup heavy / thickened cream
• 1/4 teaspoon black pepper
• Salt to taste

Step-by-Step Instructions

1. Season the Beef (Optional but Recommended)

1. Pat the beef tenderloin dry with paper towels.
2. Sprinkle all over with the 1 1/2 teaspoons salt and 1/2 teaspoon pepper, pressing gently so it adheres.
3. Place the beef on a rack set over a baking sheet and refrigerate uncovered for 12–24 hours.
   • This “dry brine” helps season the meat all the way through and dries the surface for a better crust.

If you don’t have time to salt overnight, you can skip this and season just before cooking.

2. Bring Beef Toward Room Temperature

1. Remove the beef from the fridge about 2 hours before cooking.
2. Leave it on the rack at room temperature so the chill comes off the center.
   • This helps the tenderloin cook more evenly from edge to edge.

3. Make the Garlic-Thyme Butter

1. In a small bowl, mix together:
   • Softened butter
   • Grated/minced garlic
   • Chopped fresh thyme
   • Salt and pepper
2. Stir until smooth and well combined. Set aside at room temperature.

4. Sear the Beef

1. Preheat your oven to 120°C / 250°F (both fan and conventional).
2. Heat 1 tablespoon vegetable oil in a large, heavy, oven-safe skillet (like cast iron) over high heat until it’s very hot and just starting to smoke.
3. Add the beef tenderloin and sear on all sides, turning with tongs, until deeply browned all over.
   • This should be done quickly and over high heat to brown the surface without overcooking the inside.
4. Transfer the seared beef back to the rack and let it cool for about 15 minutes so the butter slather won’t instantly melt.

5. Slather and Roast

1. Place the cooled beef back into the skillet.
2. Spread about 3/4 of the garlic-thyme butter over the top and sides (no need to do the underside).
3. Transfer the skillet to the preheated oven. Roast for 15 minutes.
4. Carefully remove the skillet; spread the remaining butter over the top and sides.
5. Return to the oven and continue roasting for another 25–35 minutes, or until the internal temperature reaches:
   • 53°C / 127°F for medium-rare (recommended)
6. Check the temperature with an instant-read thermometer inserted into the thickest part of the beef.

Tip: Start checking a little early so you don’t overshoot your preferred doneness.

6. Rest the Beef

1. Transfer the tenderloin to a cutting board.
2. Loosely tent with foil and let it rest for 10 minutes.
   • The temperature will rise a few degrees while resting (to about 56–58°C / 133–136°F), landing at perfect medium-rare.

While the beef rests, make the sauce in the same skillet.

7. Start the Mushroom Sauce

1. Carefully pour all the juices and fat from the skillet into a small bowl or measuring jug.
   • Let it sit for a minute so the fat separates and rises to the top.
2. Spoon or pour about 1/4 cup (60 ml) of the fat back into the skillet.
   • Reserve the remaining juices and fat for later in the sauce.
3. Place the skillet over high heat. When the fat is hot, add the sliced mushrooms.
4. Cook, stirring occasionally, until the mushrooms begin to release their moisture and soften.
5. Add the thyme sprig and minced garlic. Cook for about 2 more minutes, until the mushrooms are tender and lightly browned.

8. Deglaze and Reduce

1. Pour in the chicken stock, scraping up any browned bits from the bottom of the pan.
2. Simmer until the stock has reduced by about half.
3. Add the Marsala wine and simmer again, letting it reduce by about half.
   • This concentrates flavor and cooks off most of the alcohol.

Tip: Keep the sauce at a lively simmer, not a hard boil, so it reduces evenly without scorching.

9. Finish the Sauce

1. Pour in the cream and add the black pepper.
2. Add all the remaining reserved pan juices (including any little browned bits and garlic).
3. Simmer over medium to medium-high heat for about 5 minutes, or until the sauce is reduced and thickened to a silky, spoon-coating consistency.
4. Taste and add salt if needed.
   • The sauce should be just slightly on the salty side so it balances the rich, unsalted meat.
5. Remove the thyme sprig before serving.

Transfer the sauce to a small serving bowl or gravy boat.

10. Slice and Serve

1. Using a sharp carving knife, slice the rested beef tenderloin into thick slices.
2. Arrange the slices on a platter or individual plates.
3. Spoon the hot creamy mushroom sauce over the beef or serve on the side.

Serve immediately with your favorite sides (potato gratin, roasted veggies, or a simple green salad all work beautifully).

Pro Tips

1. Use a Meat Thermometer
   This cut is expensive and cooks fast. An instant-read thermometer removes the guesswork and helps you hit perfect medium-rare instead of accidentally overcooking.
2. Overnight Salting = Big Flavor
   Salting the beef and leaving it uncovered in the fridge for 12–24 hours seasons the meat all the way through and dries the surface for a better sear. If you have the time, it’s worth it.
3. Marsala Swap Options
   No Marsala? Use dry white wine, dry sherry, or port. For an alcohol-free version, swap the Marsala with low-sodium chicken stock (the sauce will still be creamy and delicious, just a bit less complex).
4. Buying Economical Tenderloin
   Buying a whole tenderloin and trimming/tieing it yourself can save a lot of money. Just fold and tie any thin tail pieces under so the roast is evenly thick and cooks uniformly.

Nutrition Info + Disclaimer

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Roast Beef Tenderloin in the Oven

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: carlosramirez
• Total Time: 70 minutes
• Yield: 5 servings
• Diet: None

Print Recipe

Pin Recipe

Description

This oven-roasted beef tenderloin is melt-in-your-mouth tender, coated in garlic-thyme butter, and finished with a silky creamy mushroom sauce. It’s a show-stopping main dish that feels restaurant-fancy but is surprisingly doable at home.

---

Ingredients

• 1–1.25 kg (2–2.5 lb) center-cut beef tenderloin (eye fillet), tied
• 1 1/2 teaspoons kosher or cooking salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 75 g (5 tablespoons) unsalted butter, softened
• 1 teaspoon garlic, finely grated or very finely minced
• 1 teaspoon fresh thyme leaves, finely chopped
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 150 g (5 oz) white mushrooms, sliced thin
• 1/2 teaspoon garlic, finely minced
• 1 fresh thyme sprig
• 1/2 cup low-sodium chicken stock/broth
• 3/4 cup Marsala wine (dry)
• 3/4 cup heavy cream
• 1/4 teaspoon black pepper
• Salt to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pat the beef tenderloin dry with paper towels, sprinkle with salt and pepper, and refrigerate uncovered for 12–24 hours.
2. Remove the beef from the fridge about 2 hours before cooking to bring it to room temperature.
3. In a small bowl, mix together softened butter, garlic, thyme, salt, and pepper to make the garlic-thyme butter.
4. Preheat the oven to 120°C / 250°F and sear the beef in a hot skillet with vegetable oil until browned on all sides.
5. Spread 3/4 of the garlic-thyme butter over the beef and roast in the oven for 15 minutes.
6. Spread the remaining butter over the beef, then continue roasting until the internal temperature reaches 53°C / 127°F for medium-rare.
7. Transfer the beef to a cutting board, tent with foil, and let it rest for 10 minutes.
8. Prepare the mushroom sauce by pouring juices from the skillet, reserving some fat, and cooking mushrooms until tender.
9. Deglaze with chicken stock and Marsala wine, allowing to reduce.
10. Finish the sauce by adding cream, returning reserved pan juices, and simmering until thickened.
11. Slice the beef and serve with the creamy mushroom sauce.

Notes

Salting overnight enhances flavor and texture. Use a meat thermometer for best results.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American