Roast Beef Tenderloin with Mushroom Cream Sauce
Hi friends. I wrote recently about my most favourite beef roast, and about my partnership with Sterling Silver Meats. As promised, I have another festive roast recipe for you today. As I was writing this, it was hard for me not to call this one my most favourite roast, too, because it is a very, very close second.
The beef tenderloin roast, when sliced into steaks, is filet mignon. The most tender cut. It is a top choice for entertaining because it cooks quickly, carving is straightforward as there is no bone, and you really can’t beat the incredible melt-in-your-mouth texture. We enjoyed it with friends last week and my mouth is still watering.
I wasn’t necessarily expecting to notice a difference with a Sterling Silver roast (which are high-quality cuts of premium beef in the upper choice grading system) but this was extraordinarily buttery and I will be buying it again. They are available at Safeway and Sobeys in Canada.
The roasts on display at Safeway were smaller than I wanted, but the butcher cut me exactly the size I asked – don’t be shy to ask questions and make requests.
When working with a beautiful piece of meat, I like to keep the meal pretty simple to keep the focus is on the roast itself. Also because when I am entertaining, I like to streamline recipes to make sure I’m not frazzled when my friends are over – after all, hosting is about spending time with people you care about and getting to know them better, right?
Enter a delicious gravy that can be made in advance (instead of when the roast is done and guests are hungry and hovering). This mushroom cream sauce is lick-your-plate scrumptious and can be made up to a day ahead and reheated (which is exactly what I did!). The beef is simply seasoned with a generous sprinkling of salt and pepper before an ample sear. The hot pan gets that gorgeous crust, and then a pass in a moderate oven cooks it through to desired doneness. Don’t skip resting the meat at the end or you will lose all the precious juices with the first slice.
I have an oven-proof probe thermometer with alarm that really takes the stress and guesswork out of roasting. I recommend getting one if you’re anxious (actually, I’d recommend one to any human being who cooks meat).
I served the roast and mushroom sauce with buttermilk mashed potatoes and a simple green salad. (You may have seen the dinner party on my instagram stories last week!)
If you’re wondering about the pictured doneness, I photographed the roast while it was rare, then reheated it in a lower oven to medium-rare later when my guests were arriving.
Check out the Sterling Silver’s recipe collection and follow them on Facebook, Pinterest, and Instagram for delicious holiday dinspiration! Thank you so much, dear friends and readers, for supporting the thoughtfully-chosen collaborations that keep the Foodess kitchen running.
Roast Beef Tenderloin with Creamy Mushroom Sauce
- 2 1/2 lb Sterling Silver Beef Tenderloin
- 2 tsp kosher salt
- 3/4 freshly ground black pepper
- 2 tbsp grapeseed or vegetable oil
- 18 oz mushrooms white, portobella, or a mix
- 2 tsp kosher salt divided use
- 1/2 medium onion minced
- 2 cloves garlic minced
- 2 tbsp butter
- 2 tbsp flour
- 2 cups no sodium broth beef or chicken
- 1 tbsp minced rosemary
- 1/2 cup cream
- Preheat oven to 400ºF. Rub roast with salt and pepper. Heat oil in a heavy ovenproof skillet over medium-high heat until shimmering hot. Brown roast on all sides, about 7 minutes. Transfer to oven and cook until internal temperature reaches 120ºF for medium-rare, about 30 minutes (start checking after 20). Let rest for 15 minutes before serving.
- To make sauce, heat oil in a dutch oven or heavy skillet over medium-high heat. When shimmering hot, add mushrooms and 1 teaspoon salt. Cook, stirring occasionally, until mushrooms are well browned and most of the moisture has evaporated, about 10 minutes. Add minced onion and garlic, and cook until softened, about 5 minutes more (reduce heat if necessary to prevent burning). Stir in flour to coat mushroom mixture, then stir in broth, rosemary, and salt and bring to a simmer. When the mixture starts to thicken, stir in cream. (Sauce can be made ahead by 1-2 days and reheated just before serving.)