Mouth-Watering Beef Tenderloin Recipe for Meat Lovers

Imagine coming home to a warm and cozy house with the savory aroma of tender beef, fried mushrooms, and onions wafting from your oven. That’s what you’ll experience when you cook Beef Tenderloin with Mushrooms, Onions, and Reduced Wine Sauce.

This recipe is perfect for impressing guests or celebrating special occasions. It will give you the ultimate restaurant-quality meal right in the comfort of your own home.

In this recipe, the tender beef is cooked to perfection and paired with juicy mushrooms, caramelized onions, and a luxuriously rich wine sauce that will have you licking your plate clean. The succulent flavor of the sauce adds depth to the already-delicious beef, making it an indulgent sensory experience.

The best part? This recipe is surprisingly easy to execute, even for those who are not skilled in the kitchen. With simple instructions and readily-available ingredients at your disposal, Beef Tenderloin with Mushrooms, Onions and Reduced Wine Sauce is a show-stopping dish that anyone can make. So why not indulge yourself in this decadent meal today?

Why You’ll Love This Recipe

Beef Tenderloin With Mushrooms, Onions and Reduced Wine Sauce
Beef Tenderloin With Mushrooms, Onions and Reduced Wine Sauce

Imagine a juicy and succulent beef tenderloin served with a rich and flavorful wine sauce, accompanied by sautéed mushrooms and pearl onions. Can you taste it yet? This recipe for Beef Tenderloin with Mushrooms, Onions and Reduced Wine Sauce is sure to impress your guests and elevate any occasion.

There are several reasons why you’ll love this recipe. Firstly, the combination of tender beef, earthy mushrooms, sweet pearl onions, and the velvety texture of the wine sauce creates an explosion of flavors in your mouth. Every bite is a delectable journey that will leave you craving more.

Secondly, this recipe is versatile and can be used to prepare different cuts of beef, such as filet mignon or sirloin steak. You can even use it to make pork tenderloin or stuffed tenderloin.

Lastly, this is an excellent dish to serve at dinner parties or special occasions. It’s easy to prepare in advance and then finish off in the oven just before serving. Your guests will be wowed by the restaurant-quality flavors and presentation.

In conclusion, if you’re looking for a sophisticated yet approachable meal that will satisfy your cravings for a hearty, meaty dish paired with wine, Beef Tenderloin with Mushrooms, Onions and Reduced Wine Sauce is the perfect choice.

Ingredient List

 Juicy beef tenderloin steak served with sautéed mushrooms and onions, drizzled with red wine sauce.
Juicy beef tenderloin steak served with sautéed mushrooms and onions, drizzled with red wine sauce.

For the beef tenderloin steaks:

  • 2 (8 to 10-ounce) beef tenderloin steaks, trimmed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil

For the mushroom sauce:

  • 2 tablespoons butter
  • 8 ounces sliced mushrooms
  • 1 shallot, chopped
  • 3 to 4 garlic cloves, chopped
  • 2 tbsp fresh thyme, chopped
  • 1 and 1/2 cups dry red wine, such as Pinot Noir or Cabernet Sauvignon
  • 1 cup beef broth
  • Salt and freshly ground black pepper to taste

For the mushroom and onion topping:

  • 2 tablespoons olive oil
  • 1/2 lb. mushrooms, sliced
  • 4 to 6 small pearl onions, peeled and sliced in half

For the roasted beef:

  • Beef Tenderloin Roast (about 2 lb.)
  • Olive oil
  • Salt (1/2 tsp)
  • Pepper (1/2 tsp)

Note: You can substitute the beef tenderloin steaks with filet mignon for an even more upscale option.

The Recipe How-To

 Say hello to my favorite recipe for beef tenderloin with mushroom and onion sauce, topped with fresh parsley.
Say hello to my favorite recipe for beef tenderloin with mushroom and onion sauce, topped with fresh parsley.

Now that you have gathered all the ingredients, let’s get started with the recipe how-to. This recipe is perfect for a special dinner with family and friends.

Step 1: Preheat the Oven

Preheat your oven to 400°F.

Step 2: Season the Beef Tenderloin

Rub a 2 lb beef tenderloin with 1 tbsp olive oil and sprinkle it generously on all sides with kosher salt and freshly ground black pepper.

Step 3: Roast the Beef

In a large skillet over high heat, sear the beef tenderloin until it is browned on all sides (about 5-7 minutes).

Transfer the tenderloin to a roasting pan and roast in preheated oven for about 25 to 30 minutes or until a meat thermometer inserted in the center of the meat registers at least 125°F (for medium-rare).

Once done, let it rest for about 10 minutes before slicing it into thick chunks.

Step 4: Cook Mushrooms and Onions

Using the same skillet, melt 2 tbsp butter over medium heat.

Sautee 8 ounces sliced mushrooms, 1 cup of pearl onions, and two tablespoons of chopped thyme until they are slightly browned (5-7 minutes).

Add one shallot and three to four minced garlic cloves; cook until fragrant (about 1-2 mins). Once done, remove this mixture from heat.

Step 5: Make Wine Sauce

In the same skillet over medium-high heat, add in 1 cup of dry red wine such as Pinot Noir or Cabernet Sauvignon. Scrape up any browned bits and let simmer for about 5-7 minutes or until the wine has reduced by half.

Next, slowly add in 2 cups of beef broth and bring it to a boil. Whisk in 2 tbsp flour and continue whisking for a minute or two to prevent lumps.

Stir in the mushroom and onion mixture we set aside earlier, along with any juices that have collected on the roasting pan. Finally, let the mixture simmer for about 10-15 minutes until it thickens into a rich, velvety wine mushroom sauce.

Step 6: Serve and Enjoy

Once the sauce is done, slice the beef tenderloin, spoon the sauce over top of each slice, then serve.

This recipe can pair well with roasted vegetables, mashed potatoes, or a light salad.

Substitutions and Variations

 I refuse to apologize for this delicious and tender beef with a mushroom and onion gravy you'll fall in love with.
I refuse to apologize for this delicious and tender beef with a mushroom and onion gravy you’ll fall in love with.

When it comes to substitutions and variations for this beef tenderloin with mushrooms, onions and reduced wine sauce recipe, there are many options to choose from. Here are a few ideas:

– Mushroom options: While this recipe calls for sliced cremini mushrooms, you could use any type of mushroom that you prefer. Try using shiitakes, button mushrooms, or even portobellos for a different flavor and texture.

– Red wine options: The wine in this recipe adds depth and richness to the sauce. If you don’t have Pinot Noir on hand, try using a dry red wine like Cabernet Sauvignon or Merlot instead.

– Meat options: This recipe calls for beef tenderloin steaks, but you could also use other cuts of beef like filet mignon or sirloin steak. If you’re not a fan of beef, try making this dish with pork tenderloin instead.

– Sauce variations: While the reduced red wine sauce is delicious as-is, you could also mix things up by trying a creamy mushroom sauce or mustard sauce instead. Or, skip the sauce altogether and serve the tenderloin with sauteed mushrooms or mushroom gravy.

– Stuffed tenderloin: For an extra special occasion, try making a stuffed beef tenderloin using the same cooking method as this recipe. Half Baked Harvest has a great recipe for a mushroom-stuffed version that would make an impressive main dish.

No matter which substitutions or variations you choose to make, be sure to experiment and have fun in the kitchen!

Serving and Pairing

 Bring your steak game to the next level with this perfect beef tenderloin recipe, paired with mushrooms and onions, in a rich and smoky red wine sauce.
Bring your steak game to the next level with this perfect beef tenderloin recipe, paired with mushrooms and onions, in a rich and smoky red wine sauce.

This sumptuous beef tenderloin dish is ideal for special occasions or elegant dinners. Served with the flavorful wine mushroom sauce, it’s sure to impress your guests. I recommend pairing this dish with a medium to full-bodied red wine like Pinot Noir, Cabernet Sauvignon, or a dry red wine.

As for the accompaniments, you can serve this dish with mashed or roasted potatoes, sautéed vegetables, green beans, or a simple green salad. The rich beef and mushroom flavors of the dish also go well with creamed spinach, risotto, or roasted root vegetables. If you’re feeling adventurous and want to try something different, you can also serve this dish with mushroom risotto or creamy polenta.

For appetizers, I suggest serving a light salad or soup like roasted butternut squash soup, Caesar salad or mixed greens with vinaigrette dressing. You also try serving some cheese and charcuterie on your board before indulging in this hearty meal.

And for dessert lovers, a classic chocolate lava cake can pair well with the tenderloin steaks. Or if you’re looking for something simpler, finish off with some vanilla ice cream and berries or a fruit tart.

The possibilities are endless when it comes to pairing dishes with this delicious beef tenderloin recipe. Just make sure you have a good bottle of red wine on hand to complement the bold flavors of the dish!

Make-Ahead, Storing and Reheating

 A classic steakhouse dish, upgraded with a mushroom and onion make sauce and drizzled with
A classic steakhouse dish, upgraded with a mushroom and onion make sauce and drizzled with

This beef tenderloin recipe is perfect for making ahead of time and reheating later. If you plan on making this dish ahead of time, I recommend cooking it to medium rare so that it can be reheated without becoming overcooked.

To make-ahead, cook the beef tenderloin and mushroom sauce as directed in the recipe. Let the beef rest for 10 minutes before slicing it into steaks. Spoon the mushroom sauce over the sliced beef and let it cool to room temperature. Once cooled, cover the beef and mushroom sauce with plastic wrap and place it in the refrigerator for up to two days.

When ready to serve, reheat the beef and mushroom sauce in a preheated oven at 350°F until heated through, about 15-20 minutes. Alternatively, you can reheat it in a skillet on medium-low heat for about 10-15 minutes, stirring occasionally.

Any leftover beef tenderloin and mushroom sauce can be stored separately in airtight containers in the refrigerator for up to three days or frozen for up to three months. When reheating, make sure the beef reaches an internal temperature of 165°F before serving. And remember to let the meat rest for a few minutes before slicing it.

Overall, this dish makes for a great option if you are hosting a dinner party or looking for an impressive meal during holidays.

Tips for Perfect Results

To ensure the perfect beef tenderloin with mushrooms, onions, and reduced wine sauce, follow these helpful tips:

Firstly, make sure to let your beef tenderloin come to room temperature before cooking. This allows for even cooking and a more tender result.

Secondly, when preparing the mushrooms and onions, be sure not to overcrowd them in the pan. Overcrowding can lead to steaming instead of browning the vegetables.

When searing the beef tenderloin, use a cast-iron skillet for optimal heat distribution and a perfectly crisp exterior.

When making the wine sauce, deglaze the pan with red wine and scrape off all the flavorful brown bits from the bottom. This adds depth of flavor to your sauce.

To get a desirable consistency of your wine sauce, simmer until it reduces by half or until it thickens enough to coat the back of a spoon.

Lastly, when serving and plating, use a sharp knife to slice the beef tenderloin against the grain. This makes for a more tender bite and delicious eating experience.

By following these tips, you will be assured of a perfectly cooked and seasoned beef tenderloin with mushrooms and onions in reduced wine sauce that is sure to impress any guest at your dinner table!


Now that you know how to make this mouth-watering beef tenderloin with mushrooms, onions, and reduced wine sauce recipe, let’s take a look at some frequently asked questions to help ensure your cooking success.

Which cooking method is best for beef tenderloin?

Slow roasting meat for several hours evenly cooks it, preventing the outer layers from becoming more cooked than the inner ones. The addition of searing right before serving results in a flavorful golden-brown crust.

Should you sear beef tenderloin before roasting?

For optimal results when cooking beef tenderloin, I recommend sticking to a two-step approach: sear it first and then let it roast. By searing the tenderloin initially, it forms a nice crust that enhances the flavor and texture of the cut, making it even more delicious. The first step is to add some seasoning, such as kosher salt and pepper, to the beef to add an extra touch of flavor.

What kind of wine goes with beef tenderloin?

As a sommelier, I have expertise in different types of wine that can complement various dishes. Bordeaux, for instance, when aged, has a well-balanced taste with soft tannins, making it a great accompaniment for beef tenderloin cuts. Cabernet Sauvignon, with its full-bodied and moderately acidic taste, Malbec, Merlot, Syrah, and Tempranillo are other wines that I recommend to pair with different dishes.

Does pinot noir go with beef tenderloin?

Indulge in the splendor of roasted beef tenderloin with a touch of sophistication through our Pinot Noir Sauce recipe. Elevate your culinary experience with this luxurious addition, or opt for any other dry red wine available.

Bottom Line

In conclusion, this beef tenderloin recipe with mushrooms, onions, and reduced wine sauce is perfect for special occasions or even a fancy dinner at home. It’s a versatile recipe that can be paired with different wines, such as Pinot Noir or Cabernet Sauvignon, depending on your preference. The ingredients are likely already in your kitchen, making it an easy and accessible recipe to try.

Moreover, the dish is just as delicious when reheated, so it’s perfect for those who want to prepare it ahead of time for their guests. Plus, the tenderloin steaks can be substituted with other cuts of meat, such as filet mignon or sirloin steak, which make this recipe even more versatile.

Overall, this recipe is not only delicious but also easy to customize and make your own. From creamy mushroom sauce to stuffed beef tenderloin, the possibilities are endless with this dish. So why not give it a try? You won’t be disappointed!

Beef Tenderloin With Mushrooms, Onions and Reduced Wine Sauce

Beef Tenderloin With Mushrooms, Onions and Reduced Wine Sauce Recipe

There couldn't be a more delicious recipe for beef tenderloin, I imagine that this could be made using pork tenderloin, you will have to adjust the roasting time.
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Prep Time 1 hr
Cook Time 35 mins
Course Main Course
Cuisine French
Calories 992.3 kcal


  • 2 cups dry red wine
  • 1 cup tawny port
  • 2 cups beef broth
  • 3 tablespoons butter
  • 2 onions, chopped
  • 1 tablespoon fresh thyme, chopped (or use 1 teaspoon dryed)
  • 3 -4 tablespoons butter
  • 1 lb mushroom, thick sliced
  • 1 tablespoon flour
  • 1 (3 lb) beef tenderloin
  • 3 tablespoons olive oil
  • salt and pepper


  • In a large pot boil wine, Port and broth until reduced to 4 cups.
  • Melt 3 tablespoons butter in a skillet and saute the onions until tender (about 5 minutes).
  • Add in the thyme and then saute until the onions are DEEP brown in colour; transfer onions to a bowl.
  • Add in 3-4 tablespoon more butter and saute the mushrooms until they release their moisture and are tender.
  • Return the onions to the skillet; add in flour and stir with onions and mushrooms using a wooden spoon for 3 minutes.
  • Stir the onion/mushroom mixture into the reduced wine mixture; simmer for about 1 hour (or until reduced further to about 3 cups) season with salt and pepper to taste.
  • Rub olive oil all over the roast, then let the roast sit at room temperature for 1 hour before cooking.
  • Just before cooking season with salt and pepper.
  • Brown the roast on all sides on top of the stove, then place in a roating pan.
  • Set oven to 400 degrees.
  • Roast for about 35 minutes or until a meat thermometer reads 125 degrees F (for rare).
  • Remove and tent with foil; let stand for 15 minutes before slicing.
  • Pour the juices from the roast into the sauce, heat and serve with the roast.

Add Your Own Notes


Serving: 559gCalories: 992.3kcalCarbohydrates: 14.7gProtein: 61gFat: 64.7gSaturated Fat: 26.3gCholesterol: 225.7mgSodium: 418.2mgFiber: 1.4gSugar: 6.4g
Keyword < 4 Hours, Easy, Meat, Oven, Roast, Roast Beef, Stove Top, Vegetable, Very Low Carbs
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