Go Back
Roast Beef Tenderloin Recipe
carrie

Roast Beef Tenderloin with Garlic-Thyme Butter and Creamy Mushroom Sauce

This Roast Beef Tenderloin is buttery, perfectly pink, and surprisingly stress-free to prepare. Finished with a garlic-thyme butter crust and served alongside a rich, creamy mushroom sauce, it’s an elegant centerpiece that delivers restaurant-quality results at home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Beef
  • 1 –1.25 kg 2–2.5 lb center-cut beef tenderloin (eye fillet), tied for even shape
  • 1½ teaspoons kosher or cooking salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon neutral vegetable oil
  • Garlic-Thyme Butter Slather
  • 75 g 5 tablespoons unsalted butter, softened
  • 1 teaspoon garlic very finely minced or grated
  • 1 teaspoon fresh thyme leaves finely chopped
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Creamy Mushroom Sauce
  • 150 g 5 oz white mushrooms, thinly sliced (about 3 mm thick)
  • ½ teaspoon garlic finely minced
  • 1 fresh thyme sprig
  • ¾ cup Marsala wine
  • ½ cup low-sodium chicken stock
  • ¾ cup heavy thickened cream
  • ¼ teaspoon black pepper

Method
 

  1. Pat the beef completely dry and season all over with salt and pepper. Refrigerate uncovered for 12–24 hours if time allows.
  2. Mix softened butter with garlic, thyme, salt, and pepper until smooth. Set aside.
  3. Remove the beef from the fridge 2 hours before cooking to bring it to room temperature.
  4. Heat oil in a hot ovenproof skillet and sear the beef on all sides until deeply browned. Rest for 15 minutes.
  5. Preheat the oven to 120°C / 250°F.
  6. Spread most of the butter over the beef and roast for 15 minutes. Remove, spread remaining butter, and return to the oven for 25–35 minutes until the internal temperature reaches 53°C / 127°F.
  7. Rest the beef for 10 minutes, then slice thickly against the grain.
  8. For the sauce, spoon some pan fat into the skillet and cook mushrooms over high heat until softened. Add garlic and thyme.
  9. Add stock, balsamic vinegar, cream, black pepper, and reserved pan juices. Simmer gently until slightly thickened.

Notes

Using a thermometer ensures perfect doneness. Slice against the grain for tenderness. Keep the sauce at a gentle simmer to avoid splitting.