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Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce

A restaurant-quality meal featuring tender beef tenderloin paired with a creamy wild mushroom sauce and fragrant rosemary.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Contemporary
Calories: 750
Ingredients Method Notes

Ingredients
  

For the Beef
  • 2 pieces beef tenderloin steaks (about 1-1.5 inches thick) Ensure they are of equal size for even cooking.
  • 1 tablespoon olive oil For searing the beef.
  • 2 teaspoons fresh rosemary, minced Provides aromatic flavor.
  • Salt and pepper, to taste
For the Wild Mushroom Cream Sauce
  • 1 cup wild mushrooms (like shiitake or porcini), sliced Can substitute with cremini or button mushrooms.
  • 1 small onion, diced Adds sweetness and depth to the sauce.
  • 2 cloves garlic, minced Enhances the flavor.
  • 1 tablespoon butter For sautéing the onion.
  • 1 cup heavy cream Creates the creamy texture of the sauce.
  • Salt and pepper, to taste

Method
 

Preparation
  1. Pat the beef tenderloin dry with paper towels, then season generously with salt, pepper, and minced rosemary. Let it sit for about 20 minutes at room temperature.
Cooking the Beef
  1. In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully place the beef tenderloins in the pan. Cook each side for about 4-5 minutes for medium-rare.
  2. Remove the steaks from the pan and let them rest while preparing the sauce.
Making the Sauce
  1. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the diced onion and cook until soft and translucent, about 3 minutes.
  2. Add the mushrooms and garlic, cooking for an additional 3-4 minutes until golden and fragrant.
  3. Pour in the heavy cream and simmer, stirring frequently until the sauce thickens slightly, about 5-7 minutes. Season with salt and pepper.
Plating
  1. Slice the tenderloin steaks and arrange them on plates, drizzling the wild mushroom cream sauce over the top.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently. A smooth red wine like Cabernet Sauvignon pairs beautifully with this dish.