Description
A beautifully seared rosemary beef tenderloin steak served with a rich and creamy wild mushroom sauce, perfect for an elegant dinner. The beef is roasted to medium-rare and paired with a luxurious sauce made from wild mushrooms, shallots, white wine, cream, and parmesan, creating a harmonious blend of flavors.
Ingredients
Beef Tenderloin Steak
- 1 (4-5 pound) beef tenderloin, cut into 6 steaks (or 6 filet mignon, tied)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh chopped rosemary
- 3 cloves garlic, finely chopped
- Kosher salt and black pepper, to taste
Wild Mushroom Cream Sauce
- 2 tablespoons salted butter
- 2 shallots, thinly sliced
- 12 ounces wild mushrooms, torn
- 2 teaspoons Dijon mustard
- 1/2 cup dry white wine
- 1 cup heavy cream or whole milk
- 1/3 cup grated Parmesan cheese
- Kosher salt and black pepper, to taste
- 1 pinch crushed red pepper flakes
Instructions
- Preheat and Prepare Steaks: Preheat the oven to 400 degrees F. Rub the beef tenderloin steaks with fresh chopped rosemary and finely chopped garlic. Season both sides generously with kosher salt and black pepper.
- Sear the Steaks: Heat the extra virgin olive oil in a large skillet over high heat until shimmering. Add the steaks and sear each side for about 2 minutes until nicely browned.
- Roast the Steaks: Transfer the seared steaks to a baking sheet and place them in the preheated oven. Roast until the internal temperature reaches 120 to 125 degrees F for medium-rare/rare doneness, approximately 8-12 minutes. Remove from oven, cover tightly with foil, and let rest for 10 minutes to allow juices to redistribute.
- Cook Mushrooms and Shallots: While the steaks rest, melt the salted butter in a skillet over medium-high heat. Add the thinly sliced shallots and torn wild mushrooms, seasoning with salt and pepper. Cook undisturbed for 5 minutes until golden, then stir and continue cooking for another 3-5 minutes until the mushrooms caramelize. Remove mushrooms from the skillet and set aside on a plate.
- Make the Sauce: Pour the dry white wine into the skillet and scrape up any browned bits from the bottom. Simmer for 3-5 minutes until the wine reduces by about one-third. Slowly add the heavy cream and Dijon mustard. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes until the sauce thickens slightly.
- Finish the Sauce: Remove the sauce from heat and stir in the grated Parmesan cheese. Adjust seasoning with kosher salt, black pepper, and a pinch of crushed red pepper flakes. Finally, stir in the caramelized mushrooms.
- Serve: Plate the rested steaks, sprinkle with flaky salt, and generously spoon the wild mushroom cream sauce over the top. Enjoy your flavorful rosemary beef tenderloin with creamy mushroom sauce!
Notes
- Use a meat thermometer to ensure perfect doneness of the beef tenderloin steaks.
- Heavy cream will produce a richer sauce, but whole milk can be used for a lighter version.
- Allow the steaks to rest covered so the juices redistribute, keeping the meat tender and juicy.
- Feel free to substitute wild mushrooms with cremini or button mushrooms if needed.
- For wine choice, a dry white like Sauvignon Blanc or Pinot Grigio works best in the sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
