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Roast Beef Tenderloin
Isabella

Roast Beef Tenderloin with Creamy Mushroom Sauce

A luxurious yet simple Roast Beef Tenderloin cooked low and slow for unbeatable tenderness, finished with aromatic garlic–thyme butter and a rich, creamy mushroom sauce. Perfect for holidays, celebrations, or any special meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Beef Tenderloin
  • 1 –1.25kg 2–2.5 lb center-cut beef tenderloin (eye fillet), tied for even cooking
  • 1 ½ tsp kosher or cooking salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp neutral oil such as vegetable or canola
  • For the Garlic–Thyme Butter
  • 75 g 5 tbsp unsalted butter, softened until easily spreadable
  • 1 tsp finely grated or minced garlic
  • 1 tsp chopped fresh thyme leaves
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • For the Creamy Mushroom Sauce
  • 150 g 5 oz white mushrooms, sliced about 3 mm thick
  • ½ tsp finely minced garlic
  • 1 sprig fresh thyme
  • ¾ cup marsala wine Italian fortified wine
  • ½ cup low-sodium chicken broth
  • ¾ cup heavy cream
  • ¼ tsp black pepper

Method
 

  1. Pat the beef dry and season all sides with salt and pepper. Refrigerate uncovered on a rack for 12–24 hours, or skip if short on time.
  2. Mix the softened butter with garlic, thyme, salt, and pepper until smooth.
  3. Let the beef rest at room temperature for 2 hours before cooking.
  4. Heat oil in a heavy skillet over high heat. Sear beef on all sides until deeply browned. Transfer to a rack and rest 15 minutes.
  5. Preheat oven to 120°C / 250°F.
  6. Return beef to the skillet and slather with ¾ of the garlic–thyme butter.
  7. Roast for 15 minutes, add the remaining butter, then continue roasting 25–35 minutes until internal temperature reaches 53°C / 127°F.
  8. Transfer beef to a cutting board and rest 10 minutes before slicing.
  9. Pour pan juices into a jug, skim fat, and return ¼ cup of fat to the skillet.
  10. Cook mushrooms over high heat until lightly browned. Add garlic and thyme; cook 2 minutes.
  11. Pour in broth and reduce by half. Add cream, pepper, and remaining juices. Simmer 5 minutes until thick enough to coat a spoon.

Notes

For the best results, roast low and slow for even doneness. Use chicken broth as an alcohol-free alternative to marsala. Sauce should be pourable yet thick enough to coat the back of a spoon.