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

There’s something truly special about a perfectly roasted beef tenderloin paired with a rich, velvety sauce. This Beef Tenderloin with Creamy Mushroom Sauce Recipe has become my go-to when I want to impress guests or just treat myself to a restaurant-quality dinner at home. The buttery garlic-thyme slather and the luscious mushroom sauce? Pure magic.

The image shows a thick piece of roast beef sliced into three layers, each slice revealing a pink, juicy inside with a dark, seasoned crust on the outside. The slices are stacked on a rustic wooden board, with creamy light brown mushroom sauce poured generously over the top two slices. The sauce has visible slices of mushrooms and is garnished with fresh green herbs. Behind the sliced meat is the larger, uncut roast with a tied string around it. The background is a white marbled texture. 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've made my share of fancy roasts, but this recipe stands out because it manages to be indulgent yet straightforward. You get this tender, juicy beef with a mushroom sauce that’s so creamy and full of flavor, it feels like a warm hug on a plate.

Perfectly Tender Beef: Using the center cut ensures even cooking and unbeatable tenderness every time.
Rich, Flavorful Sauce: The combination of Marsala wine and cream in the mushroom sauce adds a complex, slightly sweet finish.
Butter Slather Technique: The garlic-thyme butter keeps the beef moist and adds layers of fresh flavor during roasting.
Make-Ahead Option: Salting the beef overnight enhances flavor and texture — perfect for prepping ahead when you want to relax on the day itself.

A thick roast with dark brown, slightly crispy skin sprinkled with coarse pepper and small green thyme leaves is tied with light brown string and placed on a wooden board. Three large slices are cut and laid in front of the roast, showing a deep pink, juicy inside with a smooth texture and garnished with thyme sprigs. On the left side, a white bowl filled with creamy light brown mushroom sauce with visible mushroom pieces sits on the board. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here is chosen not just to taste delicious on its own, but to create a harmony of flavors. The beef tenderloin is the star, and the supporting cast (butter, garlic, thyme, mushrooms, and Marsala) elevates it into something memorable. Picking fresh thyme and good quality mushrooms can make a big difference.

Flat lay of a tied whole center cut beef tenderloin with a clean natural red color and firm texture, a few fresh thyme sprigs with bright green leaves, a small white ceramic bowl of softened pale yellow unsalted butter mixed with finely grated garlic and chopped thyme, a pile of thinly sliced white mushrooms with smooth caps, a small white ceramic bowl containing light golden Italian marsala wine, another small white ceramic bowl filled with pale beige low sodium chicken stock, a small white ceramic bowl with thick white heavy cream, a few whole uncracked light brown eggs, and a small white ceramic bowl with coarse kosher salt and another with freshly ground black pepper, all ingredients arranged symmetrically with balanced spacing, placed 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 (centre cut): This part cooks evenly and stays tender; if you get a tied one, it keeps its shape beautifully during roasting.
Unsalted Butter: Ideal for controlling salt levels and blending with herbs for the butter slather.
Garlic: Freshly grated garlic adds depth without overpowering the beef’s natural flavor.
Fresh Thyme: Offers subtle earthiness and aroma that pairs perfectly with mushrooms and beef.
White Mushrooms: Their mild, meaty taste complements the creamy sauce without overwhelming it.
Marsala Wine: This fortified wine brings warmth and a delicate sweetness; dry Marsala works best for balance.
Chicken Stock: Adds savory umami to the sauce while keeping it light.
Thickened Cream (Heavy Cream): Creates the luscious, silky texture of the sauce.
Black Pepper & Salt: Essential seasonings to enhance all the flavors.
Vegetable Oil: Perfect for high-heat searing without burning—helps lock in juices.

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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

I love how flexible this Beef Tenderloin with Creamy Mushroom Sauce Recipe is. You can keep it classic or amp up the flavors to suit your mood or occasion — that’s the beauty of it. Don’t hesitate to tweak it with some personal twists.

Variation: Once, I swapped fresh thyme for rosemary and loved the piney aroma it added. It’s a fun twist when you want a bolder herbal note.
Dietary tweak: For a dairy-free version, I’ve replaced the butter with olive oil and used coconut cream instead of heavy cream — still deliciously creamy but with a subtly different flavor profile.
Seasonal change: Adding sautéed wild mushrooms when they’re in season brings an earthy intensity that's hard to beat.

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

Step 1: Prep and Salt for Deep Flavor

The first time I tried this recipe, I skipped the overnight salting — big mistake! Letting the beef sit uncovered in the fridge after seasoning with salt and pepper really intensifies the flavor and improves the texture. If you’re short on time, it’s okay to skip, but I highly recommend this step whenever you can.

Step 2: Make the Garlic-Thyme Butter Slather

While the beef chills, mix softened butter with freshly grated garlic, chopped thyme, salt, and pepper. This buttery mix will sea the deal in flavor when you smother it over the beef before roasting. I always make sure the garlic is finely grated so it melds beautifully without any harsh bites.

Step 3: Sear the Beef for a Beautiful Crust

Heat vegetable oil in a heavy pan until it’s smoking hot — this step is key for achieving a gorgeous crust. Sear the tenderloin aggressively for just a couple of minutes on each side. Pro tip: don’t overcrowd the pan and don’t move the beef around too much so it browns evenly. Then, let it rest on a rack for 15 minutes to cool before adding the butter; this keeps the butter from melting right away.

Step 4: Roast Low and Slow for Tender Juiciness

Pop the beef back in the skillet, slather on most of the butter, and roast at a low temperature (120°C/250°F) to gently cook it through. About halfway through, spread the remaining butter to keep it moist and flavorful. A meat thermometer is your best friend here — I pull the beef at 53°C (127°F) for that perfect medium-rare, knowing it will rest to 56-58°C (133-136°F).

Step 5: Rest the Beef Before Slicing

Resting is non-negotiable — it keeps all those juices inside the meat, making every bite tender and succulent. After 10 minutes of rest on a cutting board, you’ll have a beautiful, juicy roast ready to be sliced thick and served alongside the sauce.

Step 6: Prepare the Creamy Mushroom Sauce

While the beef rests, pour the roasting juices into a bowl so the fat rises to the surface. Put a bit of that fat back into the skillet to cook the mushrooms, garlic, and thyme until soft and fragrant. Add chicken stock and reduce it by half, then pour in Marsala and cream along with the reserved juices. Simmer until the sauce thickens into that luscious, velvety consistency you want. I always taste here and add a pinch of salt if needed — it should feel balanced but lively enough to complement the beef.

Top Tip

Over the years, I’ve learned a few tricks to nail this recipe every time. These tips will help you avoid common pitfalls and get that restaurant-worthy result right in your own kitchen.

Overnight Salting: This simple step enhances the natural flavors and ensures your beef is juicy and well-seasoned all the way through.
Use a Meat Thermometer: Investing in a good instant-read thermometer like a Thermapen changed how I roast meat — never second guess doneness again.
Don’t Skip the Rest: Resting locks in the juices so your slices are tender and flavorful each bite.
Sear in a Heavy Pan: A cast-iron skillet works best to get that perfect browned crust without burning.

How to Serve Beef Tenderloin with Creamy Mushroom Sauce Recipe

Garnishes

For garnishes, I keep it simple: freshly chopped parsley or a few thyme sprigs go on top for a pop of green and freshness. Sometimes I add a little lemon zest into the sauce to brighten it up — just a touch.

Side Dishes

I love pairing this beef tenderloin with creamy mashed potatoes or a parsnip purée to soak up that glorious mushroom sauce. Roasted seasonal veggies, like asparagus or carrots with a hint of garlic, make the plate feel complete without stealing the spotlight.

Creative Ways to Present

For special occasions, I’ve served thick slices of this tenderloin on wooden boards with small bowls of mushroom sauce on the side. Adding some toasted bread or garlic crostini makes it perfect for sharing and looks gorgeous on the table.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in the fridge for up to 3 days. I usually wrap the sliced beef tightly in foil or airtight containers to maintain moisture. Reheat gently to avoid drying out.

Freezing

I’ve found freezing tenderloin plus creamy mushroom sauce isn’t the best idea — the texture of both changes and can become a bit grainy or watery upon thawing. If you must freeze, separate the sauce and meat, freezing them individually for better results.

Reheating

To reheat, I prefer warming the beef slices gently in a low oven (around 120°C/250°F) wrapped in foil and reheating the sauce on the stove over low heat. This keeps the beef juicy and the sauce creamy.

Frequently Asked Questions:

What is the best way to cook beef tenderloin for this recipe?

Low and slow roasting at 120°C/250°F after searing at high heat is the best way to get an evenly cooked and tender result. Using a meat thermometer helps ensure you get the perfect doneness every time.

Can I make the creamy mushroom sauce ahead of time?

Yes, the mushroom sauce can be made up to a day ahead and gently reheated. Keep it covered and refrigerated, and stir well before serving to maintain its creamy texture.

What’s a good substitute for Marsala wine in the sauce?

If you don’t have Marsala, you can substitute dry sherry, port, Madeira, or even a dry white wine. For a non-alcoholic option, use low sodium chicken stock. Each substitute slightly changes the flavor, but all create a lovely sauce.

How do I know when the beef is cooked to medium rare?

Using a meat thermometer is the most reliable way. Pull the beef out of the oven at 53°C (127°F) as it will continue to cook while resting, reaching 56-58°C (133-136°F), which is perfect medium rare.

Final Thoughts

Honestly, this Beef Tenderloin with Creamy Mushroom Sauce Recipe has become one of those dishes I come back to when I want comfort, elegance, and flavor all rolled into one. It’s not often I find a recipe that feels special enough for entertaining but easy enough to make ahead. Give it a go — I’m confident you’ll love the tenderness of the beef against that rich mushroom sauce as much as I do.