Whole Beef Tenderloin With Mushroom Sauce

Beef Tenderloin with Mushroom Sauce is a holiday-worthy and impressive main grade. Acquire how to prep, tie, and melt a beef tenderloin roast in the oven. Watch the video tutorial and see how easy it is.

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Nosotros beloved to serve roasts for Christmas and special occasions from Prime Rib to Baked Ham and of class Roast Turkey. If yous are looking for a new favorite, this Beef Tenderloin with Mushrooms is a must-try!

Beef Tenderloin and Mushrooms Video Tutorial:

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What You will Need for Beef Tenderloin Roast:

We similar the Costco beef tenderloin for the price and quality. They sell both a choice and prime tenderloin. We go with the more expensive prime number for holidays and special occasions, simply either volition piece of work. Become the best you can afford.

• 2 to 2 1/2 lb beef tenderloin roast (get the even center-cut if possible)
• Roasting Pan – use any oven-safe skillet or roasting pan. We used a cast iron pan.
• Kitchen String – to tie your roast into a cylinder for even cooking.
• Thermometer – an oven-safe thermometer volition ensure a perfectly cooked roast. This is 1 of the all-time investments you lot'll make for all your future roasts.
• Hither is the Carving Set we employ and love.

Cost Saving Tip: An un-trimmed tenderloin can be significantly less expensive. If your tenderloin is non already trimmed, apply a thin knife to cut away and remove the excess fatty, connective tissue, and silvery pare. Here is a corking tutorial on how to trim beef tenderloin.

How to Necktie Beefiness Tenderloin (2 means)

Tying a tenderloin is important for even cooking. Do non skip this step. It helps to get an even-thickness roast, but if you have a sparse flap on one cease, tuck it nether the roast and tie it with kitchen string to create an fifty-fifty shape.

1. Necktie Individual Strings: Lay out well-nigh 6 private strings one-inch apart. Identify the roast over your strings and necktie each string tightly around the roast.
2. The Loop Method: Tie a cord securely over ane end and secure tightly with a knot. Loop the cord effectually your left hand so transfer that loop over the roast. Continue looping every inch of the roast and go on the string tight as you become. Secure the end with a knot and cut off excess cord.

What tin I substitute for kitchen string? Kitchen twine is made from natural fibers and so it won't melt or catch fire at loftier temperatures. If you don't have kitchen string, you can use unwaxed, unflavored dental floss.

Our #1 Tip to Cooking Beef Tenderloin:

For even cooking, we highly recommend bringing the tenderloin to room temperature earlier roasting. We like to have it out of the refrigerator and permit it sit at room temperature for ane to two hours.

Common Questions:

Is beef tenderloin the same equally filet mignon?

Filet mignon is sliced from the heart of the whole beefiness tenderloin. It is the most tender portion of the tenderloin which is why it is more expensive per pound.

What is beef tenderloin?

The beef tenderloin, also known equally "filet of beef" is considered to be the most tender cutting of beef.

How much beef tenderloin per person?

As a general rule of thumb, expect to serve nigh 5-half dozen oz (raw weight) per person. Keep in mind beef will shrink 25% during cooking. A 2 lb roast will feed 6 people. A 4-pound roast will feed 12 people.

What is middle cut beefiness tenderloin?

The centre section of a whole tenderloin is known as the chateaubriand or center-cut tenderloin. Since information technology is an even cylinder shape, it cooks more evenly.

How Long to Cook Beef Tenderloin?

Roast your tenderloin to your desired doneness. The most important tool for getting the timing correct is an oven-safe thermometer. Here are the final doneness temperatures.

Remove the roast from the oven 5 to x degrees earlier it reaches its final temperature since the temperature will go along to rise equally it rests. For example, we take it out at 130˚F for medium doneness and it reaches a final doneness temperature of 135-140˚F.

• 22-23 minutes for rare (120-125˚F) – carmine, shiny center
• 24-26 min medium-rare (130-135˚F) – reddish to deep pink center
• 28-thirty min for medium doneness (135-140˚F) – light pink center
• thirty-32 min for medium-well (140-145˚F) – little pinkish (USDA recommends 145˚F)
• 33-35 min for well done (150˚F) – no pinkish (don't exercise this to your meat)

I hope this beefiness tenderloin roast with creamy mushroom sauce becomes a new favorite for you lot. Wishing you lot and your loved ones a delicious and beautiful vacation flavor.

What to Serve with Beef Tenderloin:

• Mashed Potatoes – you lot tin't become wrong serving beef and that mushroom sauce with creamy mashed potatoes.
• Roasted Carrots or Brussels Sprouts – simple and elegant sides
• Roasted Sugariness Potatoes and Bacon – a family favorite
• Horseradish Sauce – this is perfect with beef tenderloin or beef in general. We love it with Prime number Rib.
• Dinner Rolls – super-soft rolls consummate the meal

Beef Tenderloin with Mushroom Sauce (VIDEO)

Prep Time: fifteen minutes

Cook Time: 45 minutes

Total Fourth dimension: 1 hour

This Beef Tenderloin Recipe with Mushroom Sauce is a holiday-worthy and impressive master form. Learn how to prep, tie, and cook a beef tenderloin roast in the oven.

Natasha Kravchuk

Skill Level: Medium

Price to Make: $70-$85 (varies past roast size and course)

Keyword: beef tenderloin, beef tenderloin roast, beefiness tenderloin with mushrooms

Cuisine: American

Class: Primary Course

Calories: 625

Servings: 6 people

Ingredients for Beef Tenderloin Roast:

• two lb beef tenderloin, trimmed and tied (at room temperature for one to ii hours)
• 1 1/2 tsp salt, (we use fine sea common salt)
• 1 tsp black pepper, freshly ground
• 2 garlic cloves, minced
• one/two Tbsp fresh thyme leaves, minced
• 2 Tbsp olive oil

Mushroom Sauce:

• 2 Tbsp unsalted butter
• 1 Tbsp olive oil
• one/ii cup yellowish onion, finely chopped
• 16 oz babe Bella mushrooms, thickly sliced
• ii garlic cloves, minced
• 1/2 Tbsp fresh thyme leaves, minced (or 1/2 tsp stale thyme)
• ane/2 tsp salt, or to taste
• 1/2 tsp black pepper, freshly ground
• 1/2 cup dry out reddish vino, Pinot Noir, Merlot, Cabernet, Sauvignon
• 1 loving cup beefiness broth
• 1/2 loving cup heavy whipping cream

How to Roast Filet of Beef:

1. Preheat oven to 500˚F with rack in the eye of the oven. Pat dry out your room temperature tenderloin with paper towels. Tie tenderloin with kitchen string.

2. Combine 2 minced garlic coves, 1/two Tbsp thyme, i 1/2 tsp salt and one tsp black pepper and rub all over roast. Drizzle generously all over with 2 Tbsp olive oil

3. Place into an oven-condom roasting pan or skillet. Insert oven-safe thermometer into the deepest portion of the roast and broil in a preheated oven at 500˚F for 28-30 in for medium doneness (135˚F to 140˚F) or to desired doneness (see roasting chart).

4. Remove from the oven v-ten degrees before the roast reaches your desired temperature (the temperature will continue to rising equally it rests). Transfer roast to a cutting lath, loosely tent with foil and rest for 15-20 minutes then slice. Meanwhile brand the mushroom sauce.

To Brand the Mushroom Sauce:

1. Identify a large heavy skillet over medium-high heat. Add together 2 Tbsp butter and 1 Tbsp oil then add sliced mushrooms and onion and sauté together, stirring frequently for 5-7 minutes or until onions are soft and mushrooms are lightly browned.

2. Add minced garlic, thyme, one/2 tsp salt and 1/2 tsp black pepper. Stir together for 1 minute until fragrant then transfer mushrooms to a separate bowl.

3. Add 1/2 cup wine and scrape the bottom to deglaze. Continue cooking until well-nigh of the wine has evaporated (ii minutes).

4. Add together 1 cup beef broth and eddy until reduced by one-half (5-7 min).

5. Stir in heavy foam and mushrooms, bring dorsum to a eddy then reduce rut and simmer another ii-3 minutes or until sauce reaches desired thickness. Flavour sauce to taste with salt and pepper.

Nutrition Facts

Beef Tenderloin with Mushroom Sauce (VIDEO)

Amount Per Serving

Calories 625 Calories from Fatty 459

% Daily Value*

Fat 51g 78%

Saturated Fat 22g 138%

Cholesterol 143mg 48%

Sodium 936mg 41%

Potassium 913mg 26%

Carbohydrates 7g 2%

Fiber 1g 4%

Sugar 2g 2%

Poly peptide 31g 62%

Vitamin A 465IU 9%

Vitamin C 3mg iv%

Calcium 48mg 5%

Iron 4mg 22%

* Per centum Daily Values are based on a 2000 calorie nutrition.

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger backside Natasha's Kitchen (since 2009). My married man and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are and then happy you're here.

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