Hi friends. I wrote recently about my most favourite beef roast.
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.
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?
See also: Air Fryer Roast Beef
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 creamy mashed potatoes and a simple green salad.
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.
Roast Beef Tenderloin with Creamy Mushroom Sauce
- 2 ½ lb beef tenderloin
- 2 tsp kosher salt
- ¾ freshly ground black pepper
- 2 tbsp grapeseed or vegetable oil
- 18 oz mushrooms white, portobella, or a mix
- 2 tsp kosher salt divided use
- ½ 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
- ½ cup heavy 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.)
Last Updated on January 31, 2024 by Jennifer Pallian BSc, RD