There’s something undeniably elegant about a perfectly cooked beef tenderloin complemented by a rich, silky mushroom cream sauce. This Beef Tenderloin with Mushroom Cream Sauce Recipe is my go-to when I want to impress guests or simply enjoy a comforting yet refined meal at home.

The image shows a thick piece of roast beef sliced into three layers, each slice revealing a pink, juicy inside with a dark, seasoned crust on the outside. The slices are stacked on a rustic wooden board, with creamy light brown mushroom sauce poured generously over the top two slices. The sauce has visible slices of mushrooms and is garnished with fresh green herbs. Behind the sliced meat is the larger, uncut roast with a tied string around it. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Tenderloin with Mushroom Cream Sauce Recipe
Top Tip
How to Serve Beef Tenderloin with Mushroom Cream Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Tenderloin with Mushroom Cream Sauce Recipe

Why You'll Love This Recipe

This recipe has a special place in my kitchen because it’s all about balancing flavors and textures to bring out the best in a premium cut of beef. I adore how the tenderloin stays juicy and tender, while the mushroom cream sauce takes every bite to the next level.

Perfectly tender beef: The slow roasting and butter slather technique ensures the beef stays juicy and melt-in-your-mouth tender every time.
Decadent mushroom sauce: A luscious cream sauce with sautéed mushrooms and a splash of Marsala wine adds a deep, savory richness.
Simple ingredients, gourmet results: Using fresh thyme, quality beef, and layering flavors makes this recipe approachable but impressive.
Great for special occasions: Whether it’s a dinner party or a treat-yourself night, this dish always feels like a celebration.

A thick roast with dark brown, slightly crispy skin sprinkled with coarse pepper and small green thyme leaves is tied with light brown string and placed on a wooden board. Three large slices are cut and laid in front of the roast, showing a deep pink, juicy inside with a smooth texture and garnished with thyme sprigs. On the left side, a white bowl filled with creamy light brown mushroom sauce with visible mushroom pieces sits on the board. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Beef Tenderloin with Mushroom Cream Sauce Recipe plays a role in creating those layers of flavor and silky texture. Picking the right cuts and seasonings makes a huge difference, so I’ve included some shopping tips to help you shop smart.

Flat lay of a tied whole center cut beef tenderloin with a clean natural red color and firm texture, a few fresh thyme sprigs with bright green leaves, a small white ceramic bowl of softened pale yellow unsalted butter mixed with finely grated garlic and chopped thyme, a pile of thinly sliced white mushrooms with smooth caps, a small white ceramic bowl containing light golden Italian marsala wine, another small white ceramic bowl filled with pale beige low sodium chicken stock, a small white ceramic bowl with thick white heavy cream, a few whole uncracked light brown eggs, and a small white ceramic bowl with coarse kosher salt and another with freshly ground black pepper, all ingredients arranged symmetrically with balanced spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef tenderloin: I always go for a center-cut, tied tenderloin because it cooks evenly and holds its shape beautifully. A good meat thermometer is essential here for perfect doneness.
Unsalted butter: Butter slathered onto the beef keeps it juicy and adds a luscious flavor boost during roasting.
Garlic and fresh thyme: These aromatics infuse the beef with subtle earthy and savory notes. Fresh thyme is best, but dried works in a pinch for the butter.
White mushrooms: Sliced thin for that delicate texture in the cream sauce—they soak up flavor and add an earthy depth.
Marsala wine: This fortified wine brings complexity and a touch of sweetness that balances perfectly with the cream and beef.
Chicken stock: Using low sodium stock lets you control seasoning while adding savory umami richness to the sauce.
Thickened cream: Essential for that silky texture in the sauce, cream brings everything together into a velvety finish.
Salt and black pepper: Simple, but essential seasonings to highlight the natural flavors of your ingredients.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this Beef Tenderloin with Mushroom Cream Sauce Recipe is how easy it is to tweak based on what you have or prefer. Over the years, I've found little ways to make the dish feel truly yours.

Variation: I sometimes swap fresh thyme for rosemary for a different herbal aroma, and my family loves how the sauce becomes even heartier with the substitution.
For non-alcoholic sauce: I’ve replaced Marsala with extra chicken broth and a splash of balsamic vinegar to keep flavor rich without wine.
Make it from smaller tenderloin pieces: Just watch your internal temperature carefully, since smaller cuts roast faster.

Step-by-Step: How I Make Beef Tenderloin with Mushroom Cream Sauce Recipe

Step 1: Prep and Season the Beef

Pat your beef tenderloin dry with paper towels—this helps the surface brown nicely. Season it generously all over with salt and pepper. For best flavor, I like to let it rest uncovered in the fridge for 12 to 24 hours. This overnight salting firms up the meat and seasons it through. If you’re tight on time, skip this step but expect a slightly milder flavor.

Step 2: Prepare the Garlic-Thyme Butter Slather

Mix softened butter with finely grated garlic, chopped fresh thyme, salt, and pepper. This butter isn’t just for richness—it forms a delicious crust on the beef and keeps it moist during roasting. I usually make this while the beef chills, so we’re ready to go.

Step 3: Sear the Beef to Lock in Juices

Heat vegetable oil in a heavy, oven-safe skillet over high heat until it just starts to smoke. Sear the tenderloin aggressively on all sides until you get a deep golden crust—this only takes a few minutes but is key for flavor. Then, let the beef rest on a rack for about 15 minutes. This pause prevents the butter from melting off immediately when you spread it on.

Step 4: Butter and Roast Low and Slow

Preheat your oven to 120°C/250°F. Rub about three-quarters of the garlic-thyme butter all over the beef’s top and sides. Roast for 15 minutes, then pull it out to spread the remaining butter. Continue roasting for another 25 to 35 minutes or until the internal temperature reaches 53°C (127°F) for medium-rare. Use a reliable meat thermometer here—this is how you nail perfect doneness every time.

Step 5: Rest Before Slicing

Once roasted, transfer the tenderloin to a cutting board and loosely tent it with foil. Rest it for 10 minutes—the temperature will rise a bit more during this time, reaching the ideal 56-58°C (133-136°F) for medium-rare. This rest lets juices redistribute, so when you slice thick, juicy cuts, they won’t drip all over the plate.

Step 6: Make That Creamy Mushroom Sauce

This is where the magic really happens. Pour the pan drippings into a bowl, then skim off some of the fat back into the pan and discard the rest. Over high heat, cook the sliced mushrooms in this buttery fat until they sweat out moisture. Add fresh thyme and garlic, cooking for another 2 minutes until fragrant and tender.

Next, deglaze the pan with chicken stock and reduce it by half. Stir in Marsala wine, cream, pepper, and the reserved pan juices, letting the sauce simmer and thicken for about 5 minutes. Taste for seasoning—it should be slightly salty to complement the beef’s richness perfectly.

Top Tip

From my experience, a few small tweaks make a big difference in this Beef Tenderloin with Mushroom Cream Sauce Recipe. These tips will help you avoid pitfalls and get restaurant-quality results at home.

Use a meat thermometer: Trust me, it’s the secret to perfect doneness. I lost count of times I ruined a roast before I started relying on one.
Don’t skip the rest: That 10-minute resting time is crucial—cutting too soon means precious juices run out, drying the meat.
Sear with confidence: Don’t shy away from high heat and loud sizzling sounds—they mean flavor development and that gorgeous crust.
Fresh thyme matters: The herbal brightness really elevates the butter slather and sauce; dried herbs just can’t match it here.

How to Serve Beef Tenderloin with Mushroom Cream Sauce Recipe

Garnishes

I like to keep garnishes simple so the star remains the beef and sauce. A sprinkle of freshly chopped parsley adds a pop of color and fresh herbal note that brightens the richness beautifully. Occasionally, I add a few thyme sprigs on the plate just for that rustic charm.

Side Dishes

My go-to sides are creamy mashed potatoes or buttery parsnip puree—both soak up the mushroom sauce with delicious results. Roasted asparagus or green beans tossed with lemon and garlic add a fresh, crisp counterpoint to the rich beef.

Creative Ways to Present

For special occasions, I like to slice the tenderloin thick and fan it out on a warm platter, drenching everything with mushroom sauce. Sometimes, I’ll swirl the sauce artistically on the plate, then place beef slices on top and garnish with microgreens for a modern, elegant touch.

Make Ahead and Storage

Storing Leftovers

I refrigerate leftovers wrapped tightly in foil or an airtight container. The beef stays tender for about 3 days, but the mushroom sauce tastes even better the next day as flavors meld. Just reheat gently to preserve texture.

Freezing

I generally don’t freeze beef tenderloin leftovers because the texture can change after thawing. The cream sauce can be frozen separately if needed, but I recommend fresh preparation for best taste.

Reheating

To reheat, I slowly warm the beef in a low oven (around 120°C/250°F) wrapped loosely in foil. For the sauce, gentle simmering on the stovetop works wonders—stir frequently to avoid curdling, and you can add a splash of cream or stock if it’s too thick.

Frequently Asked Questions:

What’s the best way to check if the beef tenderloin is cooked perfectly?

Using a reliable meat thermometer is essential. Remove the tenderloin from the oven when its internal temperature reaches about 53°C (127°F) for medium-rare, then let it rest. The temperature will rise a few degrees during resting, giving you perfectly cooked meat.

Can I use dried thyme instead of fresh in the mushroom cream sauce?

Fresh thyme is definitely best in this recipe to avoid specks and for brighter flavor. If you only have dried thyme, I recommend skipping it in the sauce and using it only in the butter slather, crushed finely for a more uniform texture.

What’s the best substitute for Marsala wine in the sauce?

If you don’t have Marsala, you can substitute with port, sherry, Madeira, or a dry white wine. For a non-alcoholic substitute, extra chicken stock plus a splash of balsamic vinegar or apple cider vinegar works well to mimic the depth and sweetness.

Can I prepare parts of this dish ahead of time?

Yes! You can prepare the garlic-thyme butter and even sear the beef a day ahead. Keep the beef refrigerated after searing and bring it to room temperature before roasting. The mushroom sauce is best cooked fresh but can be gently reheated before serving if needed.

Final Thoughts

This Beef Tenderloin with Mushroom Cream Sauce Recipe is one of those dishes that feels like a hug on a plate—it’s comforting, luxurious, and always worth the effort. I hope when you make it, it brings that same joy to your table that it does to mine. Trust me, once you get the hang of it, it’s going to be your go-to for special dinners and moments you want to savor.