Roasted Beef Tenderloin with White Wine Sauce

Updated: May 4

A more indulgent meal, perfect for a dinner party!


Recipe & Photo Adapted from Tieghan Gerard at Half Baked Harvest

Serves Eight


The Ingredients

  • 1 (4-5) pound whole beef tenderloin

  • 2 tbsps dijon mustard

  • 1/4 cup fresh black pepper

  • Salt, to taste

  • 16 oz cremini mushrooms, halved

  • 1 tbsps extra virgin olive oil

  • 4 tbsps salted butter

White Wine Cream Sauce

  • 1/2 cup white wine (or chicken bone broth)

  • 2 tbsps salted butter

  • 2 tsp chopped fresh thyme

  • 2 cups whole milk

  • 1/3 cup grated parmesan

  • S + P, to taste


The Instructions

  • Let beef sit for an hour and come to room temperature (at least 1 hour). Preheat oven to 475ºF.

  • Rub beef with dijon mustard and season with black pepper & salt.

  • In an oven safe skillet, place mushrooms, olive oil and salt and pepper and toss.

  • Place beef over mushrooms and place meat thermometer.

  • Add the butter on top of beef, and place in the oven. Roast until beef hits 120-125ºF until medium-rare/rare (this should take about 35-45 minutes).

  • Take beef and mushrooms from skillet and place on serving plate and cover with foil. Let sit for 10 minutes before carving.

  • While beef sits, make the white wine cream sauce. Use the beef skillet and heat over high heat. Add wine and scrape remnants off the pan. Simmer for 3-5 minutes/until wine reduced to 1/3 or 1/2. Add butter, thyme and let simmer for 2 more minutes. Pour the cream into sauce and bring to a boil.

  • Reduce heat to low and let simmer for another 5 minutes. Add the cream and bring sauce to a boil. Reduce heat and let summer for 5 minutes. Stir in parmesan and add S + P to sauce, to taste.

  • Slice beef, drizzle with sauce and roasted mushrooms. Bon appétit!

 

NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.

*Nutritional breakdown is based on a 4.5 lb beef tenderloin.


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