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