Roast Beef Tenderloin with Mushroom Sauce

Good food makes the holidays shine and this succulent roast beef tenderloin recipe is no exception. The creamy mushroom sauce adds the crowning touch.

Roast Beef Tenderloin with Mushroom Sauce
Servings: 6 Prep 15 mins Cook 20 mins Roast 375°F 35 mins to 40 mins


  • 1 beef tenderloin (about 2-1/2 lbs.)
  • 3 cloves garlic, cut into thin slivers
  • 2 teaspoons olive oil
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
Mushroom Sauce:
  • 1 pound Cremini or white mushrooms
  • 2 strips bacon, cut in small pieces
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried rosemary, crushed
  • 1 clove garlic, chopped
  • 2 1/2 cups red wine
  • 2 cups beef broth
  • 4 tablespoons flour
  • 2 tablespoons unsalted butter

Make It

1. Pat meat dry with paper towels. Using tip of a sharp knife, make small slits all over meat. Insert garlic into meat. Rub with oil; press pepper and rosemary onto surface. Cover with plastic wrap and refrigerate for 2 hours or up to 6.

Mushroom Sauce:

2. Cut mushrooms into 1/2-inch-thick slices. Heat saute pan over medium-high heat; add bacon and cook about 3 minutes or until crispy. Add oil, mushrooms and rosemary; cook over medium heat about 10 minutes or until mushrooms are tender. Add garlic, cook 1 minute. Raise heat to high; add wine and 1-1/2 cups of the broth; cook about 5 minutes. Stir together remaining 1/2 cup broth and flour until smooth; stir into sauce and cook 1 minute to thicken. Let cool. Cover surface with plastic wrap and refrigerate until ready to serve.

3. To serve, heat oven to 375 degrees F. Remove beef from refrigerator and place in roasting pan. Roast at 375 degrees F for 35 to 40 minutes or until instant-read thermometer registers 135 degrees F. Remove roast to cutting board, tent with foil. Meanwhile, reheat sauce over medium-low heat until bubbly; swirl in butter just before serving. Slice roast and serve with sauce, creamy polenta and green beans.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: Fat, total (g): 25, chol. (mg): 130, sat. fat (g): 10, carb. (g): 6, fiber (g): 2, pro. (g): 43, sodium (mg): 392, Percent Daily Values are based on a 2,000 calorie diet.