Go Back
+ servings
featured beef tenderloin with mushroom sauce

Beef Tenderloin with Mushroom Sauce Recipe

Course: Dinner, Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 3 hours
Chill Time: 8 hours
Total Time: 11 hours 30 minutes
Servings: 10
Calories: 1053kcal
Author: Becky Hardin
This beef tenderloin recipe is roasted to perfection, then served up with a creamy red wine mushroom sauce and a savory panko gremolata. It's such a beautiful and delicious main dish to serve for Christmas, Easter, or any special occasion. Make this for your next holiday dinner and serve with you favorite side dishes!
Print Recipe


For the Beef Tenderloin

  • 6 pounds beef tenderloin trimmed
  • Kosher salt
  • Freshly ground black pepper
  • ½ cup unsalted butter melted, divided

For the Mushroom Sauce

  • 4 tablespoons unsalted butter divided
  • 1 pound mixed mushrooms white button, baby bella, and cremini
  • 1 medium shallot diced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 sprigs fresh thyme leaves only
  • ½ cup Madeira wine, dry port, or red wine
  • ½ cup heavy cream

For the Panko Gremolata

  • 3 cups dry Panko breadcrumbs
  • 4 tablespoons unsalted butter
  • 4 garlic cloves minced
  • ¼ cup chopped fresh parsley
  • 2 teaspoons dried chives or 1 tablespoon chopped fresh chives
  • 1 teaspoon dried chervil optional
  • ½ teaspoon coarse sea salt
  • ½ teaspoon kosher salt or fine sea salt
  • ½ teaspoon freshly ground black pepper


For the Beef Tenderloin

  • Line a rimmed baking sheet pan with foil and set a wire rack inside the pan. Spray the wire rack with nonstick cooking spray. Set aside.
  • Tie the tenderloin with cooking twine at 1-2 inch intervals, being sure to tuck and tie the tail end underneath by 3-5 inches to create a more even shape. Generously season the beef with salt and pepper.
    6 pounds beef tenderloin, Kosher salt, Freshly ground black pepper
  • Center the beef on the rack and refrigerate for up to 24 hours.
  • 30 minutes before cooking, preheat the oven to 250°F. Remove the beef from the refrigerator. Set aside while the oven heats.
  • Place the tenderloin on the baking sheet on the center rack of the oven and cook for 1 hour.
  • Remove from the oven and pour half of the melted butter over the tenderloin.
    ½ cup unsalted butter
  • Return the beef to the oven and cook until the middle of the tenderloin registers 130-135°F (medium-rare), 140-145°F (medium), or 150-155 °F (medium well). The cook time can vary anywhere between 1 ½ - 2 hours.
  • While the tenderloin cooks prepare the mushroom sauce and Panko gremolata.
  • Remove the beef from the oven and set the oven to broil.
  • Brush the remaining melted butter over the tenderloin and return it to the oven to brown. Watch the beef closely so it doesn’t burn and cook it just long enough to add a little color.
  • Remove the beef from the oven, tent it loosely with foil and allow it to rest 10-15 minutes before slicing.
  • Remove the twine, and cut into ¾-inch slices, and serve with mushroom sauce (below) and Panko gremolata (below).

For the Mushroom Sauce

  • Wipe the mushrooms clean with a damp paper towel or cloth, cut off the ends of the stems, and quarter the mushrooms.
    1 pound mixed mushrooms
  • Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms, spreading them out evenly. Cook the mushrooms, without stirring, until browned on the bottom then use a spatula to flip them over.
    4 tablespoons unsalted butter
  • Add an additional 2 tablespoons of butter and continue cooking the mushrooms until evenly browned, about 5 minutes.
  • Add the diced shallot and cook, stirring often, until softened, about 2 minutes. Stir in the salt, pepper, and thyme.
    1 medium shallot, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 4 sprigs fresh thyme
  • Remove the skillet from the heat and add the Madeira. Stirring to combine.
    ½ cup Madeira wine, dry port, or red wine
  • Return the skillet to the stovetop over medium heat and add the heavy cream. Bring to a low boil, stirring constantly. Remove from the heat and rewarm when ready to serve.
    ½ cup heavy cream

For the Panko Gremolata

  • In a large cast iron pan over medium-high heat, toast the Panko breadcrumbs for about 3 minutes, stirring often once the breadcrumbs begin to brown.
    3 cups dry Panko breadcrumbs
  • Reduce the heat to medium-low and add the butter. Cook for another 2-3 minutes, stirring often. Add the garlic, stirring often.
    4 garlic cloves, 4 tablespoons unsalted butter
  • Add the parsley, chives, chervil, and season with salt and pepper. Transfer to a small bowl and set aside until ready to serve.
    ¼ cup chopped fresh parsley, 2 teaspoons dried chives, 1 teaspoon dried chervil, ½ teaspoon coarse sea salt, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper



Calories: 1053kcal | Carbohydrates: 18g | Protein: 54g | Fat: 83g | Saturated Fat: 39g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 628mg | Potassium: 1086mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1559IU | Vitamin C: 10mg | Calcium: 83mg | Iron: 8mg