Description
A succulent beef tenderloin roast served with a rich and creamy mushroom sauce made with Marsala wine, garlic, and fresh thyme. Perfect for a special dinner, this recipe features overnight salting for enhanced flavor and a tender, juicy result.
Ingredients
Scale
Beef:
- 1.25 kg centre cut beef tenderloin (eye fillet), tied
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
Garlic-Thyme-Butter Slather:
- 75 g unsalted butter, softened
- 1 tsp garlic, finely grated or minced
- 1 tsp fresh thyme leaves, finely chopped
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Creamy Mushroom Sauce:
- 150 g white mushrooms, sliced 3mm thick
- 1/2 tsp garlic, finely minced
- 1 thyme sprig
- 3/4 cup dry Marsala wine
- 1/2 cup low sodium chicken stock
- 3/4 cup thickened cream (heavy cream)
- 1/4 tsp black pepper
Instructions
- Prep beef: Pat the beef dry with paper towels, then sprinkle evenly with salt and pepper. Place the beef on a rack on a tray and refrigerate uncovered for 12 to 24 hours to dry and season the surface (optional but recommended).
- Make butter slather: In a bowl, combine softened butter, garlic, fresh thyme, salt, and pepper until well blended. Set aside.
- De-chill beef: Remove the beef from the fridge 2 hours before cooking to allow it to come to room temperature for even cooking.
- Sear: Heat vegetable oil in an ovenproof heavy-based skillet over high heat until smoking. Brown the beef quickly and aggressively on all sides to develop a crust. Transfer beef to a rack to rest for 15 minutes to cool slightly.
- Preheat oven: Preheat your oven to 120°C (250°F), suitable for both fan and conventional ovens.
- Butter slather: Place the beef back into the cooled skillet. Slather about three quarters of the garlic-thyme butter onto the top and sides of the beef, avoiding the underside.
- Roast: Roast in the oven for 15 minutes. Remove the skillet and spread the remaining butter all over the top and sides of the beef. Return to the oven and roast for a further 35 minutes or until an internal temperature of 53°C (127°F) is reached for medium rare.
- Rest & serve: Transfer the beef from the skillet to a cutting board and let it rest for 10 minutes. The temperature will rise to about 56-58°C (133-136°F). Slice thickly and serve with creamy mushroom sauce.
- Make mushroom sauce: Pour all roasting juices from the skillet into a bowl. After the fat rises to the surface, return 1/4 cup of the fat to the skillet.
- Cook mushrooms: Heat the reserved fat over high heat, add sliced mushrooms and cook until they start to sweat. Add the thyme sprig and minced garlic, cook for 2 more minutes until mushrooms soften.
- Prepare sauce: Add chicken stock and reduce by half. Stir in Marsala wine, thickened cream, black pepper, and remaining roasting juices. Simmer over medium to medium-high heat for 5 minutes until sauce thickens. Taste and adjust salt if needed.
- Serve: Plate slices of beef tenderloin and generously spoon creamy mushroom sauce over or alongside.
Notes
- Using centre cut beef tenderloin ensures even thickness and cooking. Tying the beef helps it keep shape but is optional.
- Fresh thyme is preferred for best flavor in the butter slather; if unavailable, use 1/2 tsp dried thyme powder and omit it from the sauce.
- Dry Marsala adds depth and slight sweetness; substitute with port, sherry, madeira, or white wine. For non-alcoholic version, replace with extra chicken stock.
- Overnight salting is recommended for enhanced seasoning but can be skipped for quicker preparation.
- A heavy cast iron skillet is ideal for searing and roasting, but any ovenproof heavy-based pan will work.
- Remove beef from oven at the pull temperature for the preferred doneness; medium rare is recommended.
- Resting the beef after roasting allows juices to redistribute and reach the target temperature.
- Leftovers keep well for up to 3 days refrigerated; freezing is not recommended as it may affect texture.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 50 g
- Saturated Fat: 25 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 150 mg
