Beef Tenderloin with Mushroom Cream

Name: Beef Tenderloin with Mushroom Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 2 lbs beef tenderloin; 1 cup heavy cream; 8 oz mushrooms (button or shiitake), sliced; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Oven Ideas

I absolutely love how this Beef Tenderloin with Mushroom Cream turns an ordinary dinner into a gourmet experience. The tender cuts of beef paired with a rich, creamy mushroom sauce create a harmony of flavors that is both indulgent and satisfying. I’ve found that using a combination of fresh herbs and high-quality mushrooms elevates the dish even further. Whether it’s for a special occasion or a cozy family meal, this recipe never fails to impress. Let’s dive into how to create this little piece of heaven on a plate!

Created by

Verity Langdon

Last updated on 2026-01-08T13:25:34.822Z

When I first made Beef Tenderloin with Mushroom Cream for my family, I was nervous, but it turned out to be a delightful success. The key was in searing the beef perfectly to lock in the juices, and the creaminess of the mushroom sauce complemented it beautifully. I recommend getting your beef tenderloin from a reliable butcher for the best results.

Since then, I’ve experimented by adding different mushrooms and herbs to enhance the flavor profile. Trust me, you can’t go wrong with a mix of shiitake and button mushrooms. Each bite is a burst of richness, and the creamy sauce is heavenly over the tender beef!

Why You'll Love This Recipe
Rich and savory cream sauce that enhances the beef's natural flavors
Perfectly tender meat that melts in your mouth
Impressive enough for dinner parties yet easy enough for weeknight meals

Mastering the Sear

Searing the beef tenderloin is a crucial step that adds depth to the flavor profile. Ensure your skillet is preheated before adding olive oil; it should shimmer but not smoke. Look for a rich, golden-brown crust on the beef, which usually takes about 3-4 minutes per side. If the beef sticks to the skillet, it’s not ready to flip. This caramelization enhances the overall taste of the dish by creating a strong umami foundation for the creamy mushroom sauce.

For optimal texture, bring the beef to room temperature before searing. This ensures even cooking; taking it straight from the fridge can result in uneven doneness. As a guideline, let it sit out for about 30-45 minutes prior to cooking. Use a meat thermometer to check for doneness: 130°F for medium-rare, and 145°F for medium. After searing, resting the beef for 10-15 minutes allows the juices to redistribute, ensuring each slice is flavorful and tender.

Creating the Creamy Mushroom Sauce

Choosing the right mushrooms is essential for a deep, earthy flavor. While button mushrooms offer mildness, shiitake mushrooms bring a robust umami profile that complements the beef beautifully. Slice them evenly to ensure consistent cooking. When sautéing, keep the heat at medium-high to achieve a nice golden color on the mushrooms. This caramelization will enhance the sauce’s depth. Avoid overcrowding the skillet, which can cause steaming instead of browning.

Adding heavy cream transforms the sauce into a luscious companion for the beef. Once the cream is added, let it simmer for 5-7 minutes but stir frequently to prevent sticking, especially as it thickens. If your sauce is too thick, a splash of beef broth can bring it back to the desired consistency, and if it’s too thin, let it simmer longer or whisk in a little cornstarch mixed with cold water for a quick thickening effect.

Ingredients

Gather the following fresh ingredients to make this delightful dish:

Ingredients

2 lbs beef tenderloin
1 cup heavy cream
8 oz mushrooms (button or shiitake), sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
Fresh parsley for garnish

Make sure to choose quality ingredients for the best flavor!

Instructions

Follow these steps carefully to create a perfect Beef Tenderloin with Mushroom Cream:

Sear the Beef

Season the beef tenderloin generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the beef on all sides until a golden-brown crust forms, about 3-4 minutes per side. Remove the beef from the skillet and let it rest.

Prepare the Mushroom Cream Sauce

In the same skillet, add the minced garlic and sliced mushrooms. Sauté until the mushrooms are tender and the garlic is fragrant, about 5 minutes. Add the heavy cream and thyme, stirring to combine. Let the sauce simmer for a few minutes until slightly thickened.

Combine and Serve

Return the rested beef to the skillet, spooning the mushroom cream sauce over it. Allow it to heat through for a couple of minutes, then slice and serve with fresh parsley on top.

Enjoy your gourmet dinner experience!

Pro Tips

For deeper flavors, consider marinating the beef for a few hours before cooking. This helps tenderize the meat and infuses it with more taste.

Serving Suggestions

Pairing this dish with sides can elevate your meal to new heights. Creamy mashed potatoes or garlic-roasted asparagus work beautifully, enhancing the flavors of the mushroom sauce while adding textural contrast. For a lighter option, a simple arugula salad dressed with lemon provides a refreshing balance to the richness of the beef.

For wine lovers, a full-bodied red wine such as Cabernet Sauvignon or Merlot pairs excellently with the flavors of the beef and cream sauce. A glass of chilled white wine can also serve as a delightful contrast, especially when served with lighter servings of beef for weeknight dinners.

Storing and Reheating

If you have leftovers, store the Beef Tenderloin with Mushroom Cream in an airtight container in the refrigerator for up to three days. It's best to keep the sauce separate from the meat to preserve the beef's texture. For longer storage, consider freezing it, but note that the cream sauce may slightly separate upon thawing. When ready to use, thaw in the fridge overnight before gently reheating on the stove over low heat, stirring frequently until warmed through.

Reheating the beef can be tricky; you want to avoid overcooking it further. Slice the beef before reheating for quicker and more even warming. If the sauce appears too thick after reheating, whisk in a few tablespoons of water or broth to revive its creamy consistency.

Questions About Recipes

→ Can I use other cuts of beef?

Yes, while tenderloin is preferred for its tenderness, you can use sirloin or ribeye, though adjust cooking times accordingly.

→ What should I serve with this dish?

Pair it with mashed potatoes, steamed vegetables, or a fresh green salad for a complete meal.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

→ Can I make this recipe ahead of time?

Yes, you can prepare the sauce ahead and reheat before serving. Just cook the beef fresh for the best texture.