Beef Tenderloin with Mushroom Sauce (VIDEO)
Beef Tenderloin with Mushroom Sauce is a holiday-worthy and impressive main course. Learn how to prep, tie, and cook a beef tenderloin roast in the oven. Watch the video tutorial and see how easy it is.
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We love to serve roasts for Christmas and special occasions from Prime Rib to Baked Ham and of course Roast Turkey. If you are looking for a new favorite, this Beef Tenderloin with Mushrooms is a must-try!
Beef Tenderloin and Mushrooms Video Tutorial:
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What You will Need for Beef Tenderloin Roast:
We like the Costco beef tenderloin for the price and quality. They sell both a choice and prime tenderloin. We go with the more expensive prime for holidays and special occasions, but either will work. Get the best you can afford.
- 2 to 2 1/2 lb beef tenderloin roast (get the even center-cut if possible)
- Roasting Pan – use any oven-safe skillet or roasting pan. We used a cast iron pan.
- Kitchen String – to tie your roast into a cylinder for even cooking.
- Thermometer – an oven-safe thermometer will ensure a perfectly cooked roast. This is one of the best investments you’ll make for all your future roasts.
- Here is the Carving Set we use and love.
Cost Saving Tip: An un-trimmed tenderloin can be significantly less expensive. If your tenderloin is not already trimmed, use a thin knife to cut away and remove the excess fat, connective tissue, and silver skin. Here is a great tutorial on how to trim beef tenderloin.
How to Tie Beef Tenderloin (2 ways)
Tying a tenderloin is important for even cooking. Do not skip this step. It helps to get an even-thickness roast, but if you have a thin flap on one end, tuck it under the roast and tie it with kitchen string to create an even shape.
- Tie Individual Strings: Lay out about 6 individual strings 1-inch apart. Place the roast over your strings and tie each string tightly around the roast.
- The Loop Method: Tie a string securely over one end and secure tightly with a knot. Loop the string around your left hand then transfer that loop over the roast. Continue looping every inch of the roast and keep the string tight as you go. Secure the end with a knot and cut off excess string.
What can I substitute for kitchen string? Kitchen twine is made from natural fibers so it won’t melt or catch fire at high temperatures. If you don’t have kitchen string, you can use unwaxed, unflavored dental floss.
Our #1 Tip to Cooking Beef Tenderloin:
For even cooking, we highly recommend bringing the tenderloin to room temperature before roasting. We like to take it out of the refrigerator and let it sit at room temperature for 1 to 2 hours.
Common Questions:
Filet mignon is sliced from the center of the whole beef tenderloin. It is the most tender portion of the tenderloin which is why it is more expensive per pound.
The beef tenderloin, also known as “filet of beef” is considered to be the most tender cut of beef.
As a general rule of thumb, expect to serve about 5-6 oz (raw weight) per person. Keep in mind beef will shrink 25% during cooking. A 2 lb roast will feed 6 people. A 4-pound roast will feed 12 people.
The middle section of a whole tenderloin is known as the chateaubriand or center-cut tenderloin. Since it is an even cylinder shape, it cooks more evenly.
How Long to Cook Beef Tenderloin?
Roast your tenderloin to your desired doneness. The most important tool for getting the timing right is an oven-safe thermometer. Here are the final doneness temperatures.
Remove the roast from the oven 5 to 10 degrees before it reaches its final temperature since the temperature will continue to rise as it rests. For example, we take it out at 130˚F for medium doneness and it reaches a final doneness temperature of 135-140˚F.
- 22-23 minutes for rare (120-125˚F) – red, shiny center
- 24-26 min medium-rare (130-135˚F) – red to deep pink center
- 28-30 min for medium doneness (135-140˚F) – light pink center
- 30-32 min for medium-well (140-145˚F) – little pink (USDA recommends 145˚F)
- 33-35 min for well done (150˚F) – no pink (don’t do this to your meat)
I hope this beef tenderloin roast with creamy mushroom sauce becomes a new favorite for you. Wishing you and your loved ones a delicious and beautiful holiday season.
What to Serve with Beef Tenderloin:
- Mashed Potatoes – you can’t go wrong serving beef and that mushroom sauce with creamy mashed potatoes.
- Roasted Carrots or Brussels Sprouts – simple and elegant sides
- Roasted Sweet Potatoes and Bacon – a family favorite
- Horseradish Sauce – this is perfect with beef tenderloin or beef in general. We love it with Prime Rib.
- Dinner Rolls – super-soft rolls complete the meal
Beef Tenderloin with Mushroom Sauce (VIDEO)
Ingredients
Ingredients for Beef Tenderloin Roast:
Mushroom Sauce:
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1/2 cup yellow onion, finely chopped
- 16 oz baby Bella mushrooms, thickly sliced
- 2 garlic cloves, minced
- 1/2 Tbsp fresh thyme leaves, minced (or 1/2 tsp dried thyme)
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper, freshly ground
- 1/2 cup dry red wine, Pinot Noir, Merlot, Cabernet, Sauvignon
- 1 cup beef broth
- 1/2 cup heavy whipping cream
Instructions
How to Roast Filet of Beef:
- Preheat oven to 500˚F with rack in the center of the oven. Pat dry your room temperature tenderloin with paper towels. Tie tenderloin with kitchen string.
- Combine 2 minced garlic coves, 1/2 Tbsp thyme, 1 1/2 tsp salt and 1 tsp black pepper and rub all over roast. Drizzle generously all over with 2 Tbsp olive oil
- Place into an oven-safe roasting pan or skillet. Insert oven-safe thermometer into the deepest portion of the roast and bake in a preheated oven at 500˚F for 28-30 in for medium doneness (135˚F to 140˚F) or to desired doneness (see roasting chart).
- Remove from the oven 5-10 degrees before the roast reaches your desired temperature (the temperature will continue to rise as it rests). Transfer roast to a cutting board, loosely tent with foil and rest for 15-20 minutes then slice. Meanwhile make the mushroom sauce.
To Make the Mushroom Sauce:
- Place a large heavy skillet over medium-high heat. Add 2 Tbsp butter and 1 Tbsp oil then add sliced mushrooms and onion and sauté together, stirring frequently for 5-7 minutes or until onions are soft and mushrooms are lightly browned.
- Add minced garlic, thyme, 1/2 tsp salt and 1/2 tsp black pepper. Stir together for 1 minute until fragrant then transfer mushrooms to a separate bowl.
- Add 1/2 cup wine and scrape the bottom to deglaze. Continue cooking until most of the wine has evaporated (2 minutes).
- Add 1 cup beef broth and boil until reduced by half (5-7 min).
- Stir in heavy cream and mushrooms, bring back to a boil then reduce heat and simmer another 2-3 minutes or until sauce reaches desired thickness. Season sauce to taste with salt and pepper.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi love all your recipes! On the beef tenderloin with the mushroom sauce, can you use something else instead of wine for the mushroom? Want to make this for Christmas dinner. Will have 22 people and I think the mushrooms sauce will go over really big. Just have to leave the wine out. 🎄
Hi Veronica, the wine adds so much flavor to the recipe but you can use broth instead if you will make it wine-free.
Can you use half and half instead of heavy cream in this mushroom sauce?
Hi Theresa! The sauce won’t be as thick if you use a lighter cream.
I was looking for different recipes to use the remaining portion of a smoked beef tenderloin. I prepared the mushroom sauce – doubling the beef broth & heavy cream – to make it more saucy/gravy-like. I thinly sliced the leftover beef tenderloin and warmed it gently in the residual heat of the mushroom sauce. Served atop basmati rice garnished with a bit of minced parsley and a side of steamed broccoli. This was a wonderful weeknight meal.
Thank you for a delicious recipe.
Thank you for sharing your lovely comment and review! I’m so happy you loved it!
Sauce is not thickening. Should I do a cornstarch slurry with cream or what?
Hi Jami! Did you use a lighter cream? The sauce won’t be as thick if you use a lighter cream. You can try thickening with flour or cornstarch.
Hi – Do you have more than one website? There are a couple that say it’s you but they are totally different and was wondering if someone is using your name. Don’t like their format and love all your tips. I have made tenderloin, banana bread, and about 8 others. Love them all and not one fail.
Hi Carol! I don’t have another website, but I do have other channels such as Instagram, Youtube, Facebook, etc. Sometimes there are impersonating accounts that will be made in my name so be careful with those. You can often tell which is my real account because it will have a blue checkmark next to my name showing that it has been verified as the real Natasha’s Kitchen account.
Hi Natasha, we made it and it was absolutely delicious. I have one question though, how to prevent the smoke in the oven?
Do I need to cover it?
Thank you!
Hi Nat, I’m so glad you loved it! I haven’t had a problem with the smoke and this recipe for to know what caused that. Did you possible sub the olive oil for another oil? Since this is baked at 500 degrees, you need to use an oil that has a high smoke point. We link to the oil we used. I hope this is helpful!
Made this last night for my husbands birthday dinner. It was fantastic and we can’t wait for leftovers tonight!
Happy Birthday to your husband! So glad you loved the recipe.
I’ve made this a couple times and everyone LOVED it! I’m wondering if it would work out to make this on the grill? Currently my oven is on the fritz.
Thank you!
Hi Tander, I haven’t tried it on a grill, but I imagine that will work. If you experiment, let me know how you liked the recipe.
Thanks dear Natasha for all your lovely recipes, which I’m always trying out ;-))) For Christmas I made this one for my family together with your fantastic lasagna rolls as starters and the garlic mashed potatoes to accompany the roast and creamy mushrooms. It was a huge success! And all thanks to you XXXX
Writing from the beautiful Island of Malta in the Mediterranean.
Hi Rose! I’m so glad you loved the recipe, thank you for sharing that with me. I appreciate the love and support!
Wonderful dish for the holidays! Was my first time making it, and it turned out great. I’m new at roasts but the thermometer made all the difference in the world!!
Hi Sheila! Thank you for the wonderful feedback. I’m so glad you loved the recipe.
Natasha, My family loves this recipe. Some family members, who didn’t like mushrooms, love mushrooms now because the sauce is sooo good. I was wondering if the sauce could be made in advance and if so, how much in advance? Possibly 2 days?
Hi Danielle! I think you could but I haven’t tested to know how many days in advanced. It also depends on how fresh your ingredients are. You may need to thin it slightly with a little more cream when reheating and reheat it over low heat so it doesn’t separate.
How long to cook a 6 – 7 lb tenderloin for medium rare and medium?
Hi Barbara, tenderloins are less than 6 lbs. I haven’t tested one that large to be honest, but I think it should work fine at the same temperature. I would definitely recommend a thermometer to double-check since not all roasts are the same thickness, to test for doneness and get the timing right. I think you could use the timings as a guideline, but it may take longer with such a large roast.
The roasting pan in your link is a round cast iron pan. I have a cast aluminum griddle pan (bottom of pan is slotted, not smooth). Do you think that would be suitable to use for this recipe? Or would the cast iron do better? Does it need to have a smooth bottom?
Hi Lisa, you can use any oven-safe skillet or roasting pan. We used a cast iron pan.
Hi Natasha,
Me and my family loved the tenderloin’s recipe although I did it without the sauce as it contained red wine. So, could you provide a mash room sauce recipe without the “red wine” (without any alcohol drinks please). Thank you.
Hi Heba! The wine adds so much flavor to the recipe but you can use broth instead if you will make it wine-free.
Followed the recipe exactly. So simple, tender, and delicious. Well worth setting off the smoke detector for. 🙂
I’m so glad it was all worth it and it all worked out Steve! Thank you so much for sharing that with me!
I tried this recipe over Easter and it was a big hit. The meat was so juicy and tender. And like you said, the depth was flavor, wow! Thanks, I enjoy trying new recipes more now than ever!
The perfect holiday meal! I’m so glad you all loved it, Pauline!
Hello,
I really want to try your recipe for my dinner tomorrow. However, everything else I`ve read says to cook this meat on low heat for a long time.I love your recipes so I don;t mean to be a doubting douglas, but I just wanted t confirm that it`s ok to cook on high heat…
Hi Leila, maybe you are thinking of a different cut of meat? When cooking on higher heat, it sears the outside and seals in the juicy center.
I made this and once again Natasha you are an artist, and I love your recipies!
Aaw, that’s so nice of you! Thanks a lot for your good comments and feedback!
Definitely a five star recipe! Made this tonight and it was so simple with amazing flavor. Love your recipes!
I’m so glad you enjoyed it! Thank you for the wonderful review, Lucy!
Made this tonight for my family and it was so good. The roast was tender and juicy. The mushroom sauce was amazing and elevated an already great dish. My 91 year old mother was impressed. Thanks for another delicious recipe!
That’s great to hear, Liz! Thank you for sharing. So glad it was a hit.
Total success! I was in charge of Christmas dinner this year and chose your recipe Natasha. This was one perfect recipe, thanks for making me look so good this year!
Sounds awesome and I’m happy to hear that the recipes that you made were all successful!
Absolutely delicious! We were gifted a wagyu beef tenderloin for Christmas and there was no doubt I was preparing that instead our traditional prime rib roast for Christmas dinner. The mushroom sauce was sublime and was super simple to prepare while the tenderloin was resting! Thanks for the great recipe 😊
Love it! That sounds perfect, Monica and I’m glad you enjoyed it!
I’m not very familiar cooking with wine but this recipe gave me all the confidence I needed. I followed the recipe closely, with much success. It was a GREAT hit! Definitely going to add this to my favs list!
I’m so glad this was a hit, Cheryl! Merry Christmas!
I made this recipe last night and oh my it was delicious!! Will definitely be making this again, especially the mushrooms. My guests loved it and haven’t stopped talking about it yet.
I’m so glad this was a hit with your guests, Cynthia! Thank you so much for sharing that with me.
Hi Natasha, i am planning to do this amazing recipe for Christmas. I just would like to know, which oven setting do you use? Here in Germany it could be either Hot air (much stronger) or top and bottom heat. Thank you
Hi Diane, we use normal bake mode, not convection.
Hi Natasha
I’m going to make this for Christmas. Other people sear the tenderloin before putting in the oven. Does it make a difference?
Hi Patricia! I feel it works great without searing it in this recipe. If you happen to experiment, let me know how you liked the recipe.
The tenderloin was PERFECT! I am going to make this for Christmas! However the roast will be significantly larger…probably 10-12 lbs. how does this change the cooking time? Would I still cook it at 500 degrees?
Hi Stacey, I haven’t tested one that large to be honest, but I think it should work fine at the same temperature. I would definitely recommend a thermometer to double-check since not all roasts are the same thickness, to test for doneness and get the timing right. I think you could use the timings as a guideline, but it may take longer with such a large roast.
Some of my family do not like mushroom or onions. I am going to us mushroom sliced thick or leave whole. Do you think I could substitute onion powder?
Hi Judy, we love it with the onion powder; you can try a green onion substitute tr vomiting it all together. I hope you love this recipe.
It is the day after Thanksgiving I am going thru my emails kind of watching TV at the same time. Up comes your site. I click and instantly find the main course on my Christmas dinner menu. I am sure it will be a big hit.
This is the perfect Christmas recipe, Sharyn! I hope you love it!
Did a beef tenderloin for Thanksgiving. The best! Followed your recipe and instructions exactly and it was delicious and perfectly cooked. Thank you!
Yum! I’m so glad you enjoyed it!
Hi Natasha, i love this recipe, but i dont find the link for the carving knife, would you please let me know what kind of knife and brand of it? Thanks 😊
Hi Ruth, Please see the section in the recipe titled: “What You Will Need for Beef Tenderloin Roast.” I also have it linked HERE. I hope this helps!
Hi Natasha, I’m making this for Thanksgiving dinner and would like to know if this could be cooked in a stoneware baking dish?
HI Sara, I don’t have any experience with stoneware bakeware so I’m not sure. If your bakeware is safe to the high temperatures stated in the recipe then I don’t see why not, but again, I have zero experience with stoneware besides pizza stones.
Hi Natasha! I enjoy watching your videos. Question about the beef tenderloin. In the video you said to cook at 457 degrees but the written recipe says 500 degrees. Can you clarify? Thank you. Can’t wait to try this dish
Hi Sharon, at minute 3:40 in the video I say 500 degrees Fahrenheit. I hope you love this recipe!
My family does not like mushrooms, can the sauce be made without mushrooms?
Hi Teresa, we love the recipe with mushrooms but I think it would still work without it. Please share with us how it goes if you try this recipe without the mushrooms.
Hello Natalia, I haven’t try making this, but it definitely looks delicious.
I’m looking for a recipe to prepare a day before the event. Will this be ok the next day? Thank you.
Hi Lena, sounds like a good plan. That should be alright. Enjoy!
Natasha!
Just wanted to say that I love your recipes, and you are an absolute DOLL <3
Aaw, that is so sweet of you. Thanks a lot, Katheryn!
Hi Natasha! I am thinking of making this for a party. Can the mushroom sauce be made a day ahead and then reheated when served ?
Hi Joan, I think that will work just fine.
Hey Natasha! I was wondering what can I substitute the red whine with if I don’t have any?
Hi Mischa, I saw that someone else shared this ” I do not keep wine on hand, so I used Red wine vinegar, not sure how it would taste with wine, but it was still delish and complimentary to the roast and mashed potatoes.” Hope that helps!
Natasha, this is an absolutely wonderful recipe! One of mine and my husbands favorites. Thank you for all of your great dishes.
I’m so glad you enjoyed it, Denise! Thank you for the wonderful review
Natasha, I’m wondering if I was have 8 adults for dinner would you cook a 4LB roast? In your Video you said 2LBS of Mushroom and the recipe says one? I just want to make sure that it looks saucy and not all mushrooms… Thanks in advance…
Hi Ellen, if you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!
My sister and I made this recipe for Easter dinner today. It was so delicious! Our family loved it! Our favorite part about it was the mushroom sauce on top. This is our go-to Easter dinner recipe to have now in our life. Thanks for the recipe Natasha!
You’re very welcome, Zoie. Thank you for sharing your wonderful comments and review for this recipe!
hi,.
one of your other recipes for beef tenderloin calls for some bacon grease brushed on a couple times ,
would you do that with this rub ? thx !
Hi Toby, that may work! If you experiment, let me know how you liked the recipe.
Fabulous ! I rubbed the roasts with your herbs and salt and pepper and olive oil , then
cooked 6 slices of market thick bacon , and brushed the roasts with the bacon grease And let them set over night to marinate. Cooked following your thermometer @ 130 degrees.
The bacon bits we used on Romain wedge salads . Best Tenderloin ever , Thanks !
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
I have made your mushroom sauce twice. The first was two weekends ago when I made the Tenderloin meal, the second was last night when I made it with chicken schnitzel. It was amazing and plate licking worthy. Your recipes are easy to follow. Thank you 💙.
I’m very happy to read your comments and good review, Rob. Thank you for sharing that with us!
OMG i have never made a roast tenderloin before with this amazing mushroom sauce but we are completely in love.
thx so much for this amazing recipe followed every single step to perfection
You are very welcome, Karin! I’m glad it was a success and you loved it!
Could the tenderloin be cooked ahead and served at room temperature?
Would like to serve with small rolls with horseradish sauce.
Hi Sally, I haven’t tested that but I think it could work well.
Would LOVE to try this! However…..I. Don’t. Do. Mushrooms. At. All. Any substitutions?
Hi April, we love the recipe with mushrooms but I think it would still work without it. Please share with us how it goes if you try this recipe without the mushrooms.
Thank you! I will let you know how it comes out!
Your roast looks delicious. Would you cook any roast at 500 degrees. I don’t have good luck with roasts. Help
Hi Rosalie, that would depend on the roast but we found this works for this one well.
Made this tonight. Absolutely fantastic. New family favorite. Simple and delicious. You are a marvel Natasha…. I am Ukrainian and appreciate your slant on good food!! ⭐️⭐️⭐️⭐️⭐️
Hello Leah, thanks for sharing your good feedback with us. I’m glad your family loves this recipe!
Hello,
We tried this recipe it is amazing! It is simple, easy and very tasty!!
Thank you!
I’m so glad you enjoyed it!
Made this for our Valentine Supper. This was outstandingly melt in your mouth awesome. Cannot say enough. The mushroom sauce is to die for folks. Love your fun video classes on how to make the recipes and your helpful hints to success. Thanks so much Natasha.
Hello Karla, you are very welcome. I’m so glad you enjoyed this recipe, thank you for sharing your great review with us!
That’s just awesome! Thank you for sharing your excellent review, Karla!
I am confused about how much mushrooms to use in your mushroom sauce recipe. The ingredient list calls for 1LB. In the video however, Natasha says to thickly slice 2LBs. So which is it, 1 pound or two?
Hi Brian, I would recommend following the recipe always as we can update the recipe but the video cannot be updated.
Delicious and easy to cook.
A wonderful meal. Highly recommend. Made this for our Valentine dinner. Exceeded expectations!!!
Love it! Thank you for your recommendation and great review, Eva.
Made this last night for my husband’s birthday – sensational!
Great to hear that, Karen. Thank you!
Hi Natasha, I love your recipes! I was wondering since its just my husband and me what size roast should I get? I know I could just make steaks but I really want to try this recipe. Could I cut it in half and save the other half for another time? Would that effect the cooking time?
Hi Debbie, that should work to make half of the recipe and since the meat thickness would be roughly the same, the roasting time should be very close. I still highly recommend using a thermometer to double-check since not all roasts are the same thickness.
Love your recipes. Can you tell me the brand and model of your meat thermometer. I’ve been looking for a wired one that can stay in the oven while cooking.
Hi Barry, absolutely! This oven-safe thermometer HERE is our go-to.
This was amazing! A bit late on the review, but made this for new years and it came out incredible! The butcher tricked me and gave me the end piece so next time I’ll be sure to ask for the middle piece but it was still so tender and juicy I just can’t say enough good things. Even my mom loved it and she hates steak.
That’s just awesome! Thank you for sharing your wonderful review!
quick question – receipe says 16 oz mushrooms but on video you said 2 pounds, which is correct ?
Hi Anthony, the written recipe is correct. I miss-spoke in the video and I can’t undo that, but the full written recipe is accurate.
went with 25oz of mushrooms and that was fine – lots of yummy sauce. Struggled with finding tenderloin that looked anything like the one you were using. In Australia its known as eye fillet and very expensive. I substituted a Topside roast which seemed to work quite well with the rub – awesome receipe 🙂
I’m glad you were able to find a good substitute, Anthony. Thank you for your great feedback!
In Australia ,your roast is called a scotch fillet. An eye fillet is the Centre of the fillet as you explained. Topside roast is a good substitute though.
Amazing- we made this tonight to celebrate Monday! 😊♥️ Amazing recipe – it was delicious. Everything I’ve made that you have posted has been unbelievable. Thank you for being such a great chef!!
Thank you for the wonderful review!
My sauce was an odd pink colour, but good. Meat temp too hot, I reduced it to 425 and it all turned out great.
I’m glad you liked it! That never happened to me before, was there something that was changed in the recipe?
Excellent dish meat was so tender and the mushroom sauce was fantastic served it with mashed potatoes and steamed cauliflower, carrots and brussel sprouts .. I will be making this again for sure
I’m so happy to hear that! Thank you for sharing your great review!
We made this recipe few weeks ago it was so delicious. My family loved it. We would definitely cook it again. Beef filet was so tender and yummy. Thanks for sharing this recipe. Greetings from Serbia.
You’re welcome! I’m so happy you enjoyed it!
Hi Made your Baked Zitti and it was great! Thank you
I’m so glad you loved the Baked Ziti!
We made this recipe few weeks ago it was so delicious. My family loved it. We would definitely cook it again. Beef filet was so tender and yummy. Thanks for sharing this recipe. Greetings from Serbia.
You’re welcome! I’m so happy you enjoyed it!
I’m so happy you enjoyed that, Pat!
I just made thre beef tenderloin with mushroom sauce. The beef was excellent but the sauce took on the purple color if the wine and not a tuch brown. What did I do wrong?
Hi Randi, make sure you use beef stock which will help to darken the color.
Great recipe Natasha. Thank you 🙏 my family loved it!
So great to hear that, Sandra. Thank you for sharing!
Is it possible to double the amount of sauce. I like my food saucy so would it be too much sauce if I did that? Please advise.
Hi Kathy, I imagine that would work!
I made my roast on in my vortex pro on the rotisserie spit, so I’ll leave that out of my review…..except for using your rub, delish! The roast turned out fantastic. The mushroom sauce, however…WOWZERS!!! I sent my husband to get the ingredients, there were no Baby Bellas, so he got Protabello, thinking it’s just the grown up version LOL. Either way, I used them up and it was delish. I do not keep wine on hand, so I used Red wine vinegar, not sure how it would taste with wine, but it was still delish and complimentary to the roast and mashed potatoes. Thank you so much for all your hard work!
Sorry forgot to hit the 5 star!!!!
Thank you!
Thank you for sharing that with us!
Absolutely delicious. First time I’ve made beef tenderloin and my husband and I were so impressed with this recipe. The garlic and thyme in the rub plus the sauce gives it such amazing flavour! Thank you!
You’re welcome! I’m so happy you enjoyed it, Margaret!
Hi Natasha, I made this today, and OMG was it fantastic. I will be making this again. Thanks for your awesome recipes.
You’re welcome, Michelle! I’m glad you enjoyed that.
Hi Natasha,
Can I use pork tenderloin?
Hi Irene, I think that could work to add the mushroom sauce for pork tenderloin. Check out how we make roasted pork tenderloin.
Hi Natasha, I am planning to make this recipe soon but I’m wondering about putting the skillet into such a hot oven right away. Should I have my cast iron skillet in the oven preheating with the oven or is it supposed to be okay putting the skillet in the hot oven just as is?
Thank you so much.
Hi Angelina, we put it in, and it works great without preheating.
Hello;
I love all of your recipes. I made the mushroom sauce today. I feel it was watery and to much sauce for the amount of mushrooms. I thickened it with a little corn starch and water. The flavor is amazing!!
Isn’t it so so good! I’m glad you enjoyed this recipe, Judith!
Can I cook tenderloin ahead of time and reheat and make sauce the day of? Also what if I do t have the types of wines you suggest but I have any other red wine or moscato?
Hi Amy, any drinkable dry red wine would work. I would just avoid cooking wine.
What is the benefit of leaving the meat at room temperature for so long?
Hi Mariam, for even cooking, we highly recommend bringing the tenderloin to room temperature before roasting.
Natasha just had question. Have you ever had the minced garlic in the rub on the tenderloin get burned baking in a 500 degree oven?
Hi Maggie, not normally unless you turn the broiler on. On regular bake mode, it browns but doesn’t burn or taste burnt. It may be too close to the heating elements. Also, finely mincing the garlic helps if the pieces of garlic aren’t too large.
This had to be the best beef tenderloin I’ve ever made. The mushroom sauce added so much flavor. I will definitely be making this again. I love watching your videos. It really helps me to follow the recipe. Looking forward to more enjoyable meals.
Happy New Year!
Thank you so much for your good comments, Barb. I’m happy that you are enjoying my recipes. Happy New Year too!
Made this for Christmas this year and it turned out perfect! Thank you!
Yay, so awesome. Thank you for sharing!
When using tin foil,shiny side up or down towards the food? xoxoxo
Hi Christine, we usually do shiny side up.
My family LOVED this dinner! It was easy to make too. I’ll use the recipe for the mushroom sauce for other beef dishes &/or as a side dish too. Thanks!
Thank you for the wonderful review!
Made this for Christmas dinner. Delicious! Thanks for the recipe. This will be a new tradition for us!
I’m so happy to hear that! Thank you for sharing your great review.
This looks so delicious! My husband is planning on making it for us for New Year’s Eve. I saw that you linked the thermometer you use, but it also looks like you have a much longer cord/probe you bought separately. Could you link that too?
Hi Alanna, that picture looks shorter than it is. The specs on that cord from their website are: 47 inches (1.2m)
Made the beef tenderloin and mushroom sauce for Christmas dinner. It was a big hit ! Love the mushroom sauce. Thank you 😊
You’re welcome! I’m so happy you enjoyed it!
The filet was delicious, as was the mushroom sauce. I will make this again and again!!
Love it! Thank you for an awesome review, Ruth.
The filet was delicious, as was the mushroom gravy. Will make this again and again!!
Sounds awesome! Thank you for a great review.
Just made it for Christmas dinner! Excellent recipe, Thank you Natasha!
You are so welcome! I’m glad you enjoyed it.
Made this for Christmas dinner for me and the old man tonight. It was yummy. Loved the mushroom sauce. Thanks Natasha!
Very nice, thanks for sharing!
Made this for Christmas dinner and it was perfect. Followed the recipe to the letter. It came out to a beautiful medium rare with a nice outer crust. This will be the our new holiday meal moving forward. Thank you so much for sharing this!
Love it, you are most welcome!
I needed a sauce recipe for beef tenderloins we were broiling and used this one. OMG…so yummy—didn’t change a thing.
Hi Judi, that is so great! Thanks for your good comments and feedback.
Hello Natasha!
I think your recipes are fantastic, but most of all I Love Your attitude and lively spirit!
That is so sweet of you, thank you!
You say 2lbs mushrooms in your video but only 16 oz mushrooms in recipe. Will I be short on mushrooms if only bought 16 oz- so do I need to adjust rest of receipt?
Did I really say 2 lbs? That was a blunder for sure. Sorry about that! 16 oz is correct in the written recipe.
Is there any way to substitute heavy cream in the mushroom gravy?
can you use rosemary instead of thyme?
Hi Jeanne, I haven’t tested this with rosemary to advise; if you experiment, I would love to know how you like that.
Hi Natasha,
I plan to use this recipe tomorrow and was curious if i can just do the mushrooms in the same cast iron pan that the tenderloin will be cooked in with the drippings? Love your recipes.
Hello Dan, I imagine that should be alright too. Please share with us how it goes!
Can I make the mushroom sauce the day before and just reheat?
Hi, yes that would work to make the sauce ahead. You may need to thin it slightly with a little more cream when reheating and reheat over low heat so it doesn’t separate.
Can you star bread I wish I could see a video of how to do it
Hi Judy, you can use the search bar in the top right corner and type in “bread” to search. Our bread recipes are here. I hope that helps.
Can I make the grave W/O the mushrooms?
Yes, go ahead and leave them out if you want.
I tried it it is so nice thanks natasha
Glad you liked it!
Can you do star bread it will be perfect for holidays I wish you do it
Thanks for your suggestion, Judy. I’ll make a note of it however I surely cannot do it anymore this year. But hopefully, I can try next year.
Can this be done in an Intant Pot and how long would you cook it for Rare?
Hi Diana, I haven’t tried cooking a tenderloin in an instant pot so you may need to search out instructions for that.
Has this been tested yet? To put tenderloin in instapot? If so can you share instructions please. Thank you.
Hi Amy, I haven’t tested that. I like to be able to keep a thermometer probe in a tenderloin since it’s an expensive cut of beef and it’s difficult to time it perfectly in an instant pot.
Hallo Natasha. Thank you so much for sharing your recipe of of Beef tendeloin. I’ll try this recipe on the 24th of December. I’m sure my family will love it. Have a merry and blessed CHRISTmas. God richly bless you!
Lots of Love,
Lucy M. Domingo
Merry Christmas to you and your family Lucy! I hope you love this recipe!
made this for dinner tonight and everyone loved it!! We had a 7 lb. tenderloin so I cut it in half and roasted the two halves in the same roasted pan. Came out great!! Served it with green beans with almonds and potato latkes
Yay, that is awesome! I’m so happy to hear that and thanks for sharing your good feedback with us.
Hi Natasha,
How long would you cook a 7.5 lb tenderloin? I can not wait to make this recipe!!
Hi Kathy, that is a really big tenderloin. I would cut it in half and roast it as 2 pieces. I would definitely recommend using a thermometer to check doneness so it cooks to your desired internal temperature.
Wow. Simply wow. I have never made beef tenderloin before but decided to give it a try. This recipe was very easy to follow and the tenderloin came out absolutely amazing!!!!! I’m switching my holiday menu for next week and adding this recipe. Yummm Yumm yummm!
Yay, I’m so happy that you loved this recipe. Thanks for your great review and feedback, Katya!
I was only able to get the butt cut tenderloin. Will this still work for your recipe? Any adjustments needed? Thank you!
Yes, that would work. While at the recipe please click Jump to recipe, click the number of servings to adjust the ingredients too. I hope that helps.
Thank you so much for all of your recipes! I have made a few of them. What is a good salad to go with this? I already have the heavier mashed potatoes and your cranberry bundt cake. Thank you.
You are so welcome! It depends, we use different salad recipes but here are some Salad Recipes that you can choose from.
I do this w/ venison loin (1#). Add sour cream (1/2c.) @ end, stroganoff I guess, surve over egg nuddles.
Thank you for sharing that with me, Bruce.
Hello Natasha! I wish to try with pork filet instead. Any advice ? Is Thyme still the best herb? About cooking time, what do you suggest. Making this one for 8 people here in the Caribbean for Christmas Eve! Thanks
Hi Caroline, I haven’t tried using pork with this recipe but I have another recipe that might help. You can check out my recipe on Pork Chops in Creamy Mushroom Sauce.
I’ve made this dish several times, and it became our Christmas tradition – truly one of the best dinners I’ve every had. Unfortunately, I can no longer eat it – but I want to encourage everyone to make it. You will remember it forever.
Thank you so much for your thoughtful feedback and comment, Vincent! Merry Christmas!
This looks so delicious!! I plan on making it for Christmas Eve dinner.
Is there a way to do the mushroom sauce ahead of time???
Hi Mary Beth, that sounds like a great plan. I haven’t tried making the sauce ahead though as I always make it the same day it is served. If you try it, please share how it goes.
Have you ever considered of using as well the metric system for the ingredients? For us, europeans, it is highly confusing the entire cup system, and I know we are a multitude following your recipes.
Hi Mariana, most of our recipes have a metric conversion option on the printable recipe card; scroll down to find it and click “metric.” We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient!
Thank you so much for your fast response to my request! I found it now, and I must say that it is super helpful! I don not have to focus all through the recipe to calculate measurements. I must say that I just discovered you, but I keep on forwarding your work to my friends too. We are really not the kitchen literate kind, and we need all the help we can get. Much love.
So great to hear that it was useful, Mariana. Thank you so much for recommending us to your friends, we appreciate the support!
Hi Natasha! I am totally hooked on your recipes and wanted to thank you for sharing. I’ve been making this tenderloin with mushrooms recipe for Christmas Eve now for 35 years! My family loves it and so do I! The only difference is, I add bleu cheese to the mushroom sauce. Fantastic!
You’re welcome! I’m so happy you enjoyed it, Donna! Merry Christmas!
I have a question on the pan you are using
Is it the Staubs cast-iron griddle or braiser?
Hi Michele, I used this Staub Cast Iron pan.
Hi,
Whats the non-alcoholic alternative to the wine in the sauce?
Hi Alya, the wine adds so much flavor to the recipe but you can use broth instead if you will make it wine-free
You are a fabulous cook. I enjoy viewing all the marvelous recipes you show.
Thank you for that wonderful compliment! You’re so nice!
Can you dodo french fries please
Hi Malak, we don’t have a tutorial posted for those yet. The closest post would be the potato wedges which can be cut down to fries but they would bake faster as fries.
Hi
Hello Malak!
This is a delicious dish!
My husband co-incidentally came home with this cut of meat and it was perfect timing.
Like all your recipes, I love how you simplified the steps for this and how all your measurements and instructions were right on.
The sauce was a perfect addition adding so much flavour and volume without excessive heaviness.
I recommend your site over and over.
Thank you for the gift of another outstanding recipe!
I’m so happy to hear that! Thank you for sharing your great review, Lara!
Hi natasha someone requested you in the live chat to do stuffed crust pizza and you said it will be at the new year
Hi Sara, thank you! We have that suggestion on our list. Thank you for sharing.
Mmmmm … I love mushrooms with beef, so this is a win right out of the gate! But, what I really appreciate is all the super-helpful information, like demystifying what all the different related cuts of meat are called, and how to cook it to the perfect doneness temp (we like ours medium-rare). Thank you for this really comprehensive recipe!
I’m so glad that it was helpful! Thank you for sharing that with me, Shelley!
I need this in my belly immediately. Just added all the ingredients to my shopping list so I can make it this week!
I hope you love this recipe, April!
I’m not fond of thyme. Is there another herb that would work in this recipe or would it best best to just leave it out?
Hi Bev, you can leave it out also. We personally prefer it 🙂
Looks so good. I know my family would love this! Can’t wait to try it.
Wondeful! I hope it becomes your new favorite recipe for preparing beef tenderloin.
Wonderful! I hope it becomes your new favorite recipe for preparing beef tenderloin.