Indulge in a culinary experience that transports you straight to the heart of French cuisine with our Beef Tenderloin Mushroom Sauce Simple Au Jus recipe! This dish combines the rich flavors of perfectly seared beef tenderloin with a savory mushroom sauce that will have your taste buds dancing. Whether you're hosting a special dinner or simply treating yourself to a gourmet meal at home, this recipe is sure to impress. With just 40 minutes from prep to plate, you’ll discover how easy it is to elevate your dining experience. Ready to tantalize your guests and leave them asking for seconds? Let’s dive into this mouthwatering recipe!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 beef tenderloin (2 lbs)
- 1 cup mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Remove beef tenderloin from refrigerator 30 minutes before cooking to allow it to reach room temperature, ensuring even cooking.
- Pat the beef tenderloin dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season the entire tenderloin generously with salt and freshly ground black pepper, covering all surfaces evenly.
- Preheat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon of butter to the pan.
- Sear the beef tenderloin on all sides, creating a rich golden-brown crust. This should take approximately 2-3 minutes per side.
- Transfer the seared tenderloin to a preheated oven at 425°F (218°C) and roast until internal temperature reaches desired doneness (125°F for medium-rare, 135°F for medium).
- While the beef is roasting, prepare the mushroom sauce by adding remaining butter to the same skillet used for searing.
- Sauté sliced mushrooms until they release their moisture and become golden brown, approximately 5-6 minutes.
- Pour beef broth and Worcestershire sauce into the skillet with mushrooms, scraping any browned bits from the pan's bottom.
- Simmer the sauce until it reduces by half and becomes slightly thickened, about 8-10 minutes.
- Remove beef from oven and let it rest for 10-15 minutes, allowing juices to redistribute.
- Slice tenderloin against the grain into thick medallions.
- Plate the beef, spoon mushroom sauce over the top, and garnish with freshly chopped parsley.
- Serve immediately while sauce and beef are hot, accompanied by your preferred side dishes.
Tips
- Room Temperature is Key: Always remove the beef tenderloin from the refrigerator 30 minutes prior to cooking. This helps ensure even cooking throughout the meat.
- Pat it Dry: Before seasoning, make sure to pat the beef dry with paper towels. This crucial step helps achieve that beautiful golden-brown crust when searing.
- Season Generously: Don’t be shy with the salt and pepper! A generous seasoning will enhance the flavor of the tenderloin and create a delicious crust.
- Sear for Perfection: Use a heavy-bottomed pan or cast-iron skillet to sear the beef. This type of cookware retains heat well, ensuring a perfect sear on all sides.
- Monitor Internal Temperature: For best results, use a meat thermometer to check the internal temperature. Aim for 125°F for medium-rare and 135°F for medium doneness.
- Don’t Rush the Sauce: Allow the mushroom sauce to simmer until it reduces by half. This intensifies the flavors and creates a rich, velvety texture that complements the beef beautifully.
- Rest Before Slicing: After roasting, let the tenderloin rest for 10-15 minutes. This allows the juices to redistribute, ensuring each slice is juicy and flavorful.
- Garnish for Presentation: A sprinkle of freshly chopped parsley not only adds a pop of color but also a fresh flavor that brightens the dish.
- Pair with Sides: Consider serving this dish with roasted vegetables or creamy mashed potatoes to create a well-rounded and satisfying meal.
Nutrition Facts
Calories: 406kcal
Carbohydrates: g
Protein: 34g
Fat: g
Saturated Fat: g
Cholesterol: mg
