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Irresistible Roasted Beef Tenderloin with Porcini Mushrooms and Pan Sauce Recipe

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4.4 from 8 reviews

This Irresistible Roasted Beef Tenderloin recipe features a tender, evenly cooked beef tenderloin enhanced with a savory porcini mushroom pan gravy. The tenderloin is first seared to develop a rich crust, then slow-roasted to medium-rare or medium perfection, complemented by a flavorful garlic, thyme, dijon, and horseradish butter slather. A perfect centerpiece for elegant dinners or special occasions.

Ingredients

Beef Tenderloin

  • 2 ½-3 pounds beef tenderloin, trimmed
  • Kosher salt, 1 ½ teaspoons plus to taste
  • Medium ground black pepper, 1 teaspoon plus to taste
  • 2 tablespoons high heat oil (such as canola or vegetable oil)
  • 4 tablespoons softened butter, divided
  • 4 teaspoons fresh minced garlic, divided
  • 4 teaspoons fresh thyme leaves, chopped, divided
  • 1 tablespoon white wine vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons prepared horseradish
  • 1 tablespoon cold butter (optional, for finishing sauce)

Pan Gravy

  • ¼ cup dried porcini mushrooms, soaked
  • 1 ½ cups porcini beef stock
  • ½ cup yellow onion, chopped
  • 1 pound baby Bella mushrooms, thinly sliced

Instructions

  1. Do Ahead: Pat the beef tenderloin dry with paper towels. Tuck any long, thin pieces underneath the roast for an even shape. Using kitchen twine, tie the tenderloin into an even log shape, spacing the twine about 1 inch apart. Sprinkle all over with 1 ½ teaspoons kosher salt and 1 teaspoon black pepper, pressing to ensure seasoning adheres. Refrigerate uncovered for at least 1 hour or ideally 8-10 hours to dry age. Bring to room temperature by removing from fridge 1 hour before cooking.
  2. Sear: Preheat the oven to 300ºF and position a rack in the center. Heat 1 tablespoon of high heat oil in a large cast-iron skillet over medium-high heat. Gently place the tenderloin in the skillet and sear each side evenly for 3-4 minutes until a golden-brown crust forms. Transfer the seared tenderloin to a plate.
  3. Make Pan Gravy: Reduce heat to medium. Add remaining 1 tablespoon oil and 2 tablespoons softened butter to the skillet. Add chopped onion with a pinch of salt and scrape to deglaze the pan, cooking for 2-3 minutes until softened. Add the sliced baby Bella mushrooms and sauté for 6-7 minutes, adjusting heat between medium and medium-high to evaporate liquid and get the mushrooms nicely browned. Stir in half the minced garlic and half the thyme leaves, cooking for 30 seconds until fragrant. Deglaze the pan with white wine vinegar, stirring and letting it evaporate. Pour in the prepared porcini beef stock and add the soaked porcini mushrooms. Bring to a simmer and cook for 2 minutes. Remove from heat.
  4. Prepare Butter Slather: In a bowl, combine 2 tablespoons softened butter with dijon mustard, prepared horseradish, remaining garlic, and remaining thyme. Brush or rub this mixture evenly all over the tenderloin.
  5. Roast: Place the tenderloin on a wire rack set over the skillet with the pan gravy. Roast in the preheated oven until the internal temperature reaches between 120-135ºF depending on your preferred doneness: 120-125ºF for rare, 130-135ºF for medium-rare, and up to 135ºF for medium. This will take approximately 40-52 minutes for medium-rare or 53-65 minutes for medium. Remember, the roast will continue to cook slightly while resting, so remove it about 10 degrees before your ideal final temperature. Transfer the roast to a cutting board and allow it to rest for 15 minutes, undisturbed.
  6. Serve: Place the skillet with pan gravy back on the stove over medium heat. Simmer until the gravy reduces to a sauce-like consistency, adjusting seasoning with salt and pepper as needed. Optionally, stir in 1 tablespoon cold butter for shine and richness. Remove the kitchen twine from the roast, slice crosswise into ½-inch thick slices, and serve topped or alongside the porcini mushroom pan sauce.

Notes

  • Soak dried porcini mushrooms in hot water for 20-30 minutes before use. Reserve soaking liquid and strain to add flavor to beef stock.
  • Using kitchen twine helps the tenderloin cook evenly and maintain a uniform shape.
  • Resting the tenderloin after roasting ensures juices redistribute for maximum tenderness and flavor.
  • Cooking temperature and time may vary based on oven. A meat thermometer is recommended for best results.
  • For a glossy pan sauce, stirring in cold butter at the end adds richness and a velvety texture.
  • The wire rack over the pan gravy prevents the roast from stewing in the sauce while roasting.

Find it online: https://simpleplatter.com/irresistible-roasted-beef-tenderloin-with-porcini-mushrooms-and-pan-sauce-recipe/