Beef Tenderloin:
Ingredients:
Beef Tenderloin:
1.2 – 1.5kg (2.5 – 3lb) beef tenderloin, trimmed
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 garlic cloves, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
Creamy Mushroom Sauce:
2 tbsp butter
2 garlic cloves, minced
250g (8oz) mushrooms, sliced
1 cup heavy cream
1/2 cup beef broth
1 tsp Dijon mustard
1 tbsp fresh parsley, finely chopped
Salt and pepper, to taste
Instructions:
Prepare the Beef Tenderloin:
Preheat oven to 220°C/430°F (standard) or 200°C/400°F (fan/convection).
Tie the beef tenderloin with kitchen twine in 4 places. This helps it cook evenly.
Mix olive oil, salt, pepper, garlic, rosemary, and thyme. Rub all over the beef.
Heat an oven-proof skillet over high heat. Sear the beef on all sides until browned.
Transfer skillet to the oven and roast for 20-25 minutes for medium-rare, or until internal temperature reaches 55°C/131°F.
Remove from the oven, cover loosely with foil, and rest for 15 minutes.
Prepare the Creamy Mushroom Sauce:
In the same skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
Add mushrooms and cook until golden brown, about 5 minutes.
Add cream, beef broth, and Dijon mustard. Stir and bring to a simmer.
Cook for 5-7 minutes, or until sauce thickens. Season with salt and pepper.
Stir in parsley just before serving.
Serve:
Slice beef tenderloin and serve with creamy mushroom sauce.
Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6
