Mouthwatering Beef Tenderloin in Mushroom-Wine Sauce Recipe
Welcome to my kitchen, where today I will share with you an irresistible recipe for beef tenderloin in mushroom-wine sauce. This dish is the epitome of comfort food, but with a luxurious touch that makes it perfect for special occasions. It is sure to become a family favorite and impress your guests.
The aroma and flavors of this dish are simply divine. The beef tenderloin is seared to perfection, then cooked in a rich and savory mushroom-wine sauce, which enhances the meat’s natural flavor. The mushrooms add an earthy and robust taste that complements the beef tenderloin perfectly. The sauce offers a delightful balance of sweet and tangy elements that will have you savoring every bite.
Cooking this dish is easy and straightforward, which means that even if you’re not a seasoned chef, you can still prepare a restaurant-quality meal for your loved ones. Plus, you can always make some tweaks here and there to suit your preferences or the ingredients available in your pantry.
So grab your apron and let’s get cooking! I guarantee you and your guests will be coming back for seconds – it’s just that good!
Why You’ll Love This Recipe
So thou art in search of a hearty and delectable dish to feast upon? Look no further than this Beef Tenderloin in Mushroom-Wine Sauce recipe! Allow me to regale thee with reasons why thou wilt love this dish.
First and foremost, the beef tenderloin is roasted to juicy perfection and adorned with a rich mushroom sauce crafted from fresh mushrooms, garlic, thyme, Worcestershire sauce, and dry red wine. The tenderloin steaks are seared in a hot pan and then baked to your desired level of doneness, creating a fabulous combination of flavors that will leave thy taste buds craving for more.
This dish also lends itself perfectly to substitutions and variations. Thou can choose to use cremini or baby portobello mushrooms if fresh mushrooms aren’t available at thy local farmer’s market. And if thou prefer not to use red wine, white wine may be used instead.
Additionally, this recipe pairs extremely well with a glass of red wine. Mayhap thou wilt even wish to add a splash of thy preferred red wine into the mushroom sauce for an extra layer of flavor!
In conclusion, this Beef Tenderloin in Mushroom-Wine Sauce recipe is the epitome of comfort food – satisfying and full-bodied with an unbeatable aroma. It is perfect for special occasions or weeknight dinners alike. Give it a try, and thou shalt not be disappointed!
Ingredient List
Here is a list of ingredients you will need to recreate this delectable beef tenderloin in mushroom-wine sauce recipe:
For the Mushroom-Wine Sauce
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, finely chopped
- 8 ounces (225 g) Cremini mushrooms, sliced
- 4 garlic cloves, minced
- 1 tablespoon (15 ml) Worcestershire sauce
- 1/4 cup (60 ml) dry red wine
- 1 cup (240 ml) beef broth
- 2 tablespoons (30 g) unsalted butter
- Fresh thyme sprigs
For the Beef Tenderloin Steaks
- 2 beef tenderloin steaks, about 6 ounces (170 g) each and 1 inch (2.5 cm) thick
- Coarse salt and freshly ground black pepper
- 4 tablespoons (60 ml) unsalted butter, divided
- 1 teaspoon (5 ml) olive oil
- 8 oz baby bella mushrooms, sliced
- 1 shallot, finely chopped
- ¼ cup (60 ml) red wine, such as Merlot or Cabernet Sauvignon
- 1 cup (240 ml) beef stock
Note: Adjust seasoning to your liking.
The Recipe How-To
Step 1: Preheat oven, slice mushrooms, and season beef tenderloin steaks
– Preheat the oven to 425 degrees Fahrenheit or 218 degrees Celsius
– Slice about 8 oz of fresh mushrooms into thin slices
– Season the 2 beef tenderloin steaks with ½ teaspoon each of salt and black pepper
Step 2: Sear beef tenderloin steaks in a hot skillet
– Heat 2 teaspoons of olive oil and 2 tablespoons of unsalted butter over high heat in an oven-safe skillet
– Add the seasoned beef tenderloin steaks and cook for 2-3 minutes per side or until browned
– Transfer the skillet to the preheated oven and roast the beef for 10-12 minutes, or until desired doneness
Step 3: Prepare Wine Mushroom Sauce
– In the same skillet over medium-high heat, add another tablespoon of unsalted butter
– Add 1 thinly sliced medium shallot, sauté for 2 minutes until fragrant
– Add the sliced mushrooms and sauté for 5-7 minutes, until they’re softened
– Stir in 2 garlic cloves minced, and cook for about another minute.
– Pour in 1/4 cup of red wine(Merlot or Cabernet), scraping up any bits on the bottom of the pan with a wooden spoon.
– Let that reduce until half-gone. Then add 1 cup of beef broth to deglaze more.
– Once it’s all come to a boil, let it simmer for 10 minutes.
Step 4: Thicken mushroom sauce with flour
– In a separate bowl, whisk together 2 tbsp flour and ¼ cup water.
– Gradually stir this mixture into the simmering sauce.
– Simmer for another 5-10 minutes, stirring occasionally, until the sauce has thickened.
Step 5: Serve and enjoy
– Spoon the wine mushroom sauce over the beef tenderloin steaks
– Garnish with fresh thyme if desired and serve hot.
[Optional] This dish pairs great with garlic mashed potatoes or roasted vegetables. Enjoy your delicious beef tenderloin in mushroom-wine sauce!
Substitutions and Variations
Behold, dear friends, for I bring unto you the most wondrous and delightful information on substitutions and variations that shall make your beef tenderloin in mushroom-wine sauce even more enchanting!
If perchance thou wishes to make changes to this divine masterpiece of a recipe, fret not for there are some marvelous options available. Should thee prefer to avoid alcohol or to cater to the younglings at thine feast, replace the wine with an equal amount of beef broth mixed with 2 tablespoons of vinegar.
For those who desire a richer taste and more complex flavors in their mushroom sauce, add 2 tablespoons of flour to the butter and olive oil mixture when cooking the mushrooms. This shall give the sauce a thicker consistency and enhance its palatable qualities.
Another option for a delectable twist is to use different types of mushrooms such as cremini, shiitake, or portobello. These variant mushrooms take on a distinct flavor profile and will elevate the dish to new heights.
And if perchance thou cannot partake of beef tenderloin, replace it with filet mignon or pork tenderloin. Fear not! For these scrumptious substitutes shall humbly provide thee with utter delight.
Now go forth and let thy imagination run wild with all the potential substitutions and variations that this ravishing recipe can offer!
Serving and Pairing
My dear friends, the Beef Tenderloin in Mushroom-Wine Sauce Recipe is a perfect dish to serve for special occasions. This dish boasts of tender, juicy beef tenderloin smothered in a luscious mushroom-wine sauce that’s sure to delight your taste buds.
When it comes to pairing the Beef Tenderloin in Mushroom-Wine Sauce, I would suggest a full-bodied dry red wine such as Merlot or Cabernet Sauvignon. The wine will complement the richness of the sauce and make the meal more exquisite.
For a complete serving, I recommend roasted carrots, mashed potatoes, or classic green beans with almond slivers. These side dishes will perfectly balance the rich flavor of the beef and accentuate its tenderness.
If you desire a dish for leftovers, you can reheat the mushroom sauce separately over medium heat until it warms through and then pour it over thinly sliced pieces of the roasted beef tenderloin on some warm crusty bread. It makes an excellent lunchtime sandwich.
Now sit back, sip your wine, and enjoy every succulent bite of your Beef Tenderloin in Mushroom-Wine Sauce’s deliciousness!
Make-Ahead, Storing and Reheating
If you are planning to make this Beef Tenderloin in Mushroom-Wine Sauce recipe ahead of time, you can prepare the beef tenderloin and mushroom sauce separately. Store them in airtight containers in the refrigerator for up to 3 days. Reheat the beef tenderloin steaks by placing them in a baking dish and covering it with foil. Heat it in the oven at 350 degrees Fahrenheit for about 10-15 minutes or until it’s warmed through.
The mushroom sauce can be reheated on the stove over medium heat until it’s heated through. If the sauce is too thick, you can add some beef broth or red wine to thin it out.
If you have leftovers, store them separately in airtight containers in the refrigerator for up to 3 days. When reheating, make sure to do so separately because the beef and mushroom sauce have different heating requirements. You can use either a microwave or stove to reheat them until they reach your desired temperature.
Overall, this recipe is great for meal prepping because you can prepare it ahead of time and store it without worrying about it losing its flavors or texture. Just make sure to follow proper storage and reheating procedures.
Tips for Perfect Results
Preparing beef tenderloin in mushroom-wine sauce requires attention to detail and some tips to ensure perfect results. Here’s what you can do to ace your dish.
1. Use high-quality ingredients: One of the most important tips is to use high-quality beef tenderloin, fresh mushrooms, and dry red wine. This will give your dish a rich flavor that stands out.
2. Season the beef properly: Seasoning the beef with salt and black pepper before cooking will enhance its flavor immediately. Additionally, use garlic and fresh thyme to add more depth of flavor.
3. Let the steak rest: Once the beef is cooked, remove it from heat and let it rest for a few minutes before slicing. This allows the juices to remain inside the meat.
4. Deglaze the pan: After browning the beef, deglaze the pan by adding wine or beef broth to scrape off the browned bits from the bottom of the pan. This will add more flavor to your sauce.
5. Add a cream sauce: A cream-based sauce is an ideal pairing for beef tenderloin and mushroom-wine sauce combination. You can try a creamy mushroom sauce or even a classic béarnaise sauce.
6. Pair it with bold red wine: A full-bodied red wine like Merlot, Cabernet Sauvignon or Syrah will pair wonderfully with this dish. The red wine in your dish should be the same as what you’ll be serving on the side.
By following these simple tips, you can create a delicious and impressive dish that’ll have everyone asking for seconds!
FAQ
As with any recipe, it’s common to have questions or concerns. Here are some frequently asked questions and helpful answers to ensure that you create the perfect beef tenderloin in mushroom-wine sauce every time.
What wine is best for mushroom sauce?
When it comes to light white wines such as sauvignon blanc, pinot grigio, semillon, or chardonnay, I recommend pairing them with similarly light and delicate foods. These wines complement lightly seasoned mushroom dishes, sautés, and dishes with light cream sauces.
What wine goes with steak with mushroom cream sauce?
When it comes to pairing wines with this dish, one can never go wrong with French wines such as Malbec, Merlot, and Bordeaux wines that have been aged to perfection.
What is mushroom steak sauce made of?
To create a delightful sauce, I begin by sautéing an ample amount of freshly-sliced mushrooms in rich butter till they turn a luscious golden hue. Then, I add garlic to infuse an unmistakable aroma, and thicken the mixture with a small amount of flour. Afterwards, I provide a sumptuous depth of flavor by pouring beef broth and Worcestershire sauce into the mixture, along with the pan drippings left behind from the cooked steak.
Bottom Line
In conclusion, this Beef Tenderloin in Mushroom-Wine Sauce recipe is a perfect dish for any special occasion. The beef tenderloin steaks are cooked to perfection, and the wine-mushroom sauce adds a depth of flavor that is both earthy and savory. Impress your guests with this delicious recipe which can be easily customized to your liking. Whether it’s the meat being cooked longer or with a substitution of mushrooms, you can enjoy this dish your way.
While some may think cooking Beef Tenderloin in Mushroom-Wine Sauce is only for the experts or for special events, I assure you that with the right ingredients and following the steps precisely, you can make an incredible meal. Use my tips and suggestions to truly make this recipe your own.
So what are you waiting for? Gather up your ingredients and give this amazing recipe a try. Who knows? You might even find yourself enjoying cooking just as much as eating! Give it a go and let your taste buds indulge in the richness of this dish.
Beef Tenderloin in Mushroom-Wine Sauce Recipe
Ingredients
- 1 (3 lb) beef tenderloin (the beef tenderloin can be a bit bigger)
- 1 tablespoon olive oil (can use a little more)
- 1/2-1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup butter (no subs!)
- 1 medium onion, thinly sliced
- 1 -2 tablespoon fresh minced garlic (or to taste)
- 1 (8 ounce) package sliced fresh mushrooms
- 1/2 cup dry red wine
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 teaspoon louisiana hot sauce
- 1 pinch black pepper (or use up to 1/4 teaspoon)
- 1 cup beef broth
- 1 -2 teaspoon flour
Instructions
- Line a medium roasting pan with foil.
- Lightly coat the tenderloin with olive oil; place on a plate and let sit out on the counter until almost room temperature (this might take several hours, this is an important step so do not omit, this will relax the meat fibers and make for a more tender and juicy beef roast!).
- Season the beef with salt and black pepper (nothing else!).
- Place in the roasting pan and bake uncovered in a 450 degree oven for 15 minutes.
- Meanwhile while the roast is cooking; melt the 1/2 cup butter in a medium saucepan over medium heat.
- Add in onions slices, garlic and mushrooms; cook stirring for about 6-7 minutes.
- Add/stir in wine, Worcestershire sauce, Italian seasoning and hot sauce and pinch of black pepper.
- In a small bowl whisk together beef broth and flour until completely blended and smooth; add to the wine mixture.
- Reduce the heat and simmer stirring occasionally for 10 minutes or until the onion slices are tender.
- Remove the beef from the oven and reduce heat to 425 degrees, then top with prepared mushroom/wine sauce; return to oven for about 16-18 minutes more or to desired doneness.
- Transfer the beef to a serving platter and pour the sauce over beef or transfer to a gravy server.
- Let beef stand for 10-15 minutes before serving.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
None found