Name: Beef Tenderloin with Creamy Mushroom Sauce Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 3 h 15 min
Cuisine: Western
Ingredients: 1.25 kg centre cut beef tenderloin (eye fillet), tied; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 tbsp vegetable oil; 75 g unsalted butter, softened; 1 tsp garlic, finely grated or minced; 1 tsp fresh thyme leaves, finely chopped; 1/4 tsp kosher salt; 1/4 tsp black pepper; 150 g white mushrooms, sliced 3mm thick; 1/2 tsp garlic, finely minced; 1 thyme sprig; 3/4 cup Marsala wine; 1/2 cup low sodium chicken stock; 3/4 cup thickened cream (heavy cream); 1/4 tsp black pepper

There’s something utterly special about a perfectly cooked tenderloin paired with a luscious sauce, and that’s exactly why this Beef Tenderloin with Creamy Mushroom Sauce Recipe stands out. From the tender, juicy beef to the silky mushroom sauce, every bite feels like a celebration.

The image shows three thick slices of roast meat placed on a wooden board with the larger unsliced roast behind. Each slice reveals a pink inside with a browned, peppered crust on the outside. A creamy beige mushroom sauce with visible mushroom slices is poured generously over the slices, slightly dripping down the sides. Small green herb sprigs are spread on top of the sauce and meat for garnish. The wooden surface is dark and textured, adding a rustic feel. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Tenderloin with Creamy Mushroom Sauce Recipe
Top Tip
How to Serve Beef Tenderloin with Creamy Mushroom Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Tenderloin with Creamy Mushroom Sauce Recipe

Why You'll Love This Recipe

I still remember the very first time I made this Beef Tenderloin with Creamy Mushroom Sauce Recipe—it felt fancy but was surprisingly straightforward. The butter-infused crust and that dreamy mushroom sauce make it a worthy centerpiece for any dinner, whether it’s a celebration or just a special night in.

Perfectly tender and juicy: The centre-cut tenderloin cooks evenly to a melt-in-your-mouth medium-rare every time.
Rich, flavorful sauce: Marsala wine and cream come together with mushrooms for a sauce that’s both elegant and comforting.
Simple prep for big impact: Minimal ingredients and clear steps mean you spend less time stressing, more time enjoying.
Great for entertaining: It looks impressive on the plate without needing complicated techniques or exotic ingredients.

A long, roasted piece of meat tied with string sits on a wooden board with a white marbled texture underneath. It is sliced into four thick pieces, showing a pink inside and a dark brown seasoned crust. Small green herb sprigs are scattered on the meat. To the left, there is a black bowl filled with light brown sauce that has mushrooms visible in it. The background is softly blurred, highlighting the meat and sauce in the front. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Beef Tenderloin with Creamy Mushroom Sauce Recipe plays a starring role. The quality and balance between the rich beef, aromatic thyme, and the creamy, wine-infused mushroom sauce is what creates magic on your plate. A quick heads up: picking fresh thyme and using a good quality Marsala wine really elevates the sauce.

Flat lay of a whole tied center cut beef tenderloin with natural marbling and white twine, a few fresh thyme sprigs with vibrant green leaves, a small mound of finely grated fresh garlic, a generous slab of unsalted butter softened and creamy, a few thinly sliced white mushrooms with clean edges, a small white ceramic bowl filled with deep amber dry marsala wine, a small white ceramic bowl of pale golden vegetable oil, a small white ceramic bowl of rich thickened cream, a small white ceramic bowl of light golden low sodium chicken stock, three whole uncracked brown eggs, a small white ceramic bowl of coarse kosher salt crystals, and a small white ceramic bowl of freshly ground black peppercorns, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef tenderloin: Choosing the centre cut guarantees even cooking and a tender bite. I always look for a cut that’s tied or consider tying it myself to keep its shape.
Butter: Unsalted butter is key for controlling saltiness and adding a creamy richness when mixed with garlic and thyme for the slather.
Garlic: Fresh, finely grated garlic blends smoothly into the butter and mushroom sauce without overpowering.
Fresh thyme: I prefer fresh over dried—it’s less bitter and adds a subtle earthiness that complements the beef and mushrooms beautifully.
White mushrooms: Sliced thin for quick cooking and softening; they absorb the wine and stock, making the sauce luxurious.
Marsala wine: This fortified wine brings a depth and slight sweetness; it’s worth buying a dry Marsala specifically for cooking.
Chicken stock: Use low sodium so you can control seasoning, and it adds a savory backbone to the sauce.
Heavy cream: Thickens the sauce and adds indulgence without overpowering the flavors.
Vegetable oil: A high smoke point oil is perfect for searing the beef without burning the butter coating later.
Salt & black pepper: Essential to season both the beef and everything else for balanced flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Beef Tenderloin with Creamy Mushroom Sauce Recipe is how flexible it is. You can easily tweak herbs, wine, or even how you cook the beef to suit your taste or what you have on hand.

Variation: Sometimes I swap thyme for rosemary or tarragon in the butter slather—both give a lovely aromatic twist. If you’re avoiding alcohol, replace Marsala with extra chicken stock and a splash of balsamic vinegar to mimic the complex flavor.
Dietary tweak: For a dairy-free take, substitute the butter with olive oil and the cream with coconut cream for a subtle hint of sweetness that works surprisingly well.
Seasonal change: Add sautéed pearl onions or fresh spinach to the mushroom sauce in fall or winter to amp up the cozy vibes.
Difficulty level: Don’t worry if you’re new to roasting beef—using a meat thermometer takes all the guesswork out.

Step-by-Step: How I Make Beef Tenderloin with Creamy Mushroom Sauce Recipe

Step 1: Season the Beef and Rest Overnight (Optional but Worth It)

This step makes such a difference. I pat the tenderloin dry to get a nice sear, then sprinkle it evenly with salt and pepper. If I have the time, I pop it uncovered in the fridge for 12 to 24 hours. That dry brine really helps season the meat all the way through — but if you’re pressed for time, just salt before cooking and you’re good to go!

Step 2: Make the Garlic-Thyme-Butter Slather

While the beef chills or sits out to de-chill for 2 hours before cooking, I mix softened butter with grated garlic, fresh thyme, salt, and pepper. This slather will add flavor and keep the top beautifully moist and aromatic during roasting.

Step 3: Sear the Beef for That Beautiful Crust

Preheat your heavy ovenproof skillet with vegetable oil until it’s almost smoking—this means it’s hot enough to sear properly. I sear the tenderloin on all sides quickly but aggressively, ensuring a rich brown crust. Don’t rush this part; that crust locks in juices. Then, I let it cool for 15 minutes so the butter won’t melt immediately when applied.

Step 4: Roast Low and Slow with the Butter Slather

Set the oven to a gentle 120°C/250°F. Place the beef back in the cooled skillet, slather ¾ of the buttery mixture on top and sides (not the bottom). Roast for 15 minutes, then take it out and apply the rest of the butter. Pop it back in for 25-35 more minutes until the internal temp hits 53°C/127°F for that perfect medium-rare finish.

Step 5: Rest and Slice Thickly

After roasting, transfer the beef to a cutting board to rest for 10 minutes. This resting period helps redistribute the juices so every slice is juicy and tender. The internal temp should rise to around 56-58°C (133-136°F), ideal for medium-rare.

Step 6: Make the Creamy Mushroom Sauce from the Roasting Juices

This is when the flavor magic really happens. Pour all the juices from the skillet into a bowl and skim off excess fat, reserving a little for cooking the mushrooms. Sauté the sliced mushrooms until they sweat out their moisture, then add garlic and thyme sprig for fragrance. Pour in chicken stock and reduce by half, then add Marsala, heavy cream, pepper, and all those lovely reserved juices. Simmer until thickened — it should taste slightly salty to balance the richness of the beef perfectly.

Top Tip

Over the years, I learned a few tips that truly make this Beef Tenderloin with Creamy Mushroom Sauce Recipe shine every time I make it. These little details helped me nail the perfect roast and sauce without fail.

Use a meat thermometer: Taking the beef out at the right “pull temperature” means no guessing or cutting into it prematurely.
Don’t skip the resting time: This prevents those precious juices from spilling out and keeps every slice luscious.
Reserve roasting juices for the sauce: They’re packed with deep flavor that lifts the mushrooms and cream to another level.
Let the skillet cool before buttering: Putting butter on too-hot meat can make it melt and lose its impact.

How to Serve Beef Tenderloin with Creamy Mushroom Sauce Recipe

Garnishes

I always sprinkle fresh thyme leaves on top when serving—it looks beautiful and adds a fresh herbal note right at the end. Sometimes, a sprinkle of finely chopped parsley or a few microgreens gives it an extra pop of color and freshness that balances the richness nicely.

Side Dishes

My go-to sides for this beef are classic roasted baby potatoes tossed with rosemary and garlic, and a crisp green vegetable like sautéed green beans or a fresh arugula salad tossed with lemon vinaigrette. The contrast between rich and bright on the plate is irresistible.

Creative Ways to Present

For special occasions, I love serving the sliced tenderloin on a long wooden board with dollops of mushroom sauce spooned over each slice. Adding edible flowers or micro herbs turns it into a stunning centerpiece. Another fun idea is to serve the sauce on the side in a small gravy boat so everyone can add as much (or little) as they like.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap them tightly in foil or an airtight container and keep in the fridge for up to 3 days. The beef will still be tender, and the sauce keeps its creamy texture beautifully.

Freezing

I don’t recommend freezing this particular recipe because the beef tenderloin texture can suffer, and the cream sauce might separate when reheated. It’s best enjoyed fresh, but if you do freeze, do so without the sauce and use within a month.

Reheating

To reheat, gently warm slices of beef in a pan over low heat, ideally covered, to keep it moist. Reheat the mushroom sauce separately on low, stirring often to keep it creamy without breaking.

Frequently Asked Questions:

How do I know when the beef tenderloin is cooked perfectly?

Using a meat thermometer is the best and most reliable way to ensure perfect doneness. Take the beef out of the oven at 53°C/127°F for medium-rare—it will rise to about 56-58°C while resting. This method prevents overcooking and keeps the beef juicy.

Can I prepare the sauce in advance?

You can cook the mushroom sauce ahead and refrigerate it separately for up to 24 hours. Reheat gently on the stove before serving to avoid the cream separating. Freshly made sauce does taste best though, as the aromas are at their peak.

What if I don’t have Marsala wine?

Marsala adds a nice warmth and a hint of sweetness, but if you don’t have it, dry sherry, port, madeira, or even a good quality white wine are good substitutes. For alcohol-free options, use extra chicken stock with a splash of balsamic vinegar or grape juice to mimic the complexity.

Is it necessary to tie the beef tenderloin?

Tying the beef tenderloin helps it keep a uniform shape which promotes even cooking and a better presentation. However, if you can’t tie it, you can still roast it successfully—just keep a close eye on your thermometer as some thinner parts may cook faster.

Final Thoughts

This Beef Tenderloin with Creamy Mushroom Sauce Recipe feels like a little luxury you can create in your own kitchen without stress or fuss. Its comforting richness paired with delicate flavors always brings me back to cozy dinners with friends and family. I can’t recommend giving it a try enough—it’s the kind of recipe that wins hearts and stays in your regular rotation once you experience it.