Roast Beef Tenderloin with Sautéed Mushrooms

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Photography Credit: Elise Bauer

There are two kinds of special meals—those that take all day to make and require meticulous attention to detail lest you mess them up, and those that are easy and relatively foolproof, but are still delicious crowd pleasers.

You can guess which one I prefer.

Here is a perfect example of the latter—a beef tenderloin roast. Imagine a filet mignon, but as roast, one that you slice to serve, tender like a prime rib, but lean. Yes it is a rather pricey cut of beef; it is not an every day roast, but one for a special somebody or occasion.

Roast beef Tenderloin

My friend Kathi showed me this way of preparing beef tenderloin the other day. She loves preparing it for catering events because it holds up well, is delicious even at room temperature, and everyone loves it.

Rather than serving the roast with a gravy, we surround it with mushrooms that have been sautéed in the roast browning pan with some butter, shallots, garlic, and herbs.

Do have a favorite way of cooking beef tenderloin roast? If so, please let us know about it in the comments!

Roast Beef Tenderloin with Sautéed Mushrooms Recipe

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  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4

Beef tenderloin is a beautiful, tender cut of beef and is what is used to make filet mignon. To make a roast from the tenderloin you can ask your butcher to cut a big center piece from a whole tenderloin, or purchase a whole tenderloin and cut it yourself for this purpose, saving the rest for filet mignon. You can find whole beef tenderloin at Costco or Sam's Club for a reasonable price.

Ingredients

  • 1 3/4 to 2 pound piece of beef tenderloin (preferably a piece cut from the center of the tenderloin), trimmed of excess fat and silverskin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse black pepper
  • 1 1/2 Tbsp olive oil

 

  • 1 pound cremini mushrooms, sliced into 1/8 to 1/4-inch thick slices
  • 3 Tbsp butter
  • 1 teaspoon salt (use 1/2 teaspoon if using salted butter)
  • 2 Tbsp minced shallots
  • 2 Tbsp minced garlic
  • 1 1/2 teaspoons of herbs de provence or a teaspoon of dried tarragon

Method

1 Salt and pepper roast, let sit at room temp: Remove roast from refrigerator 1 to 2 hours before cooking so that it has time to come close to room temperature. Sprinkle all sides with salt and pepper and set aside.

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2 Sear roast on stovetop: When ready to cook the tenderloin roast, preheat oven to 425°F. Heat olive oil in a cast iron or thick-bottomed sauté pan that can take the heat, on high heat. When the oil is hot, place the roast in the pan and brown it on all sides, including the ends, about 10 minutes.

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3 Finish cooking in oven: When sufficiently browned, remove the roast from the pan (do not clean out the pan) and place on a roasting pan.

Place in the oven and roast at 425F until the internal temperature is 130°F for rare (140°F for medium), about 20 minutes (or longer if your roast wasn't at room temp to begin with. Use a meat thermometer!

4 Let roast rest before slicing: Remove from oven and loosely tent with foil to rest for 15 to 20 minutes before slicing.

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5 Sauté shallots, garlic, mushrooms: While the roast is resting, prepare the mushrooms. Add 3 Tbsp of butter to the same pan you used to sear the beef roast. Heat on medium heat to melt the butter. Add the minced shallots and garlic, and cook for half a minute.

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Stir the mushrooms into the pan and cook until they start to give off steam. Then add salt, pepper, and herbs de provence. Continue to cook until just cooked through.

Add a few tablespoons of warm water to the pan to scrape up any remnants from the bottom of the pan (can also use white wine or marsala). Remove from heat.

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6 Slice the roast: Use a sharp knife to slice the roast across the grain into 1/4 to 1/2-inch thick slices. Serve with the sautéed mushrooms.

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Roast beef Tenderloin

Showing 4 of 8 Comments

  • Tyler

    Notice how the outside is well done while the middle is a beautiful medium-rare ?
    The lower the temp you cook your meat (beef) at the more even the temperature. 275 to 325 max.
    Use a roasting rack or similar to allow for even heat distribution.
    *Never worry about cooking time when cooking any meat, each cut is different and there is no perfect “time”. Internal temp is the secret.
    Lastly always use a meat thermometer. A digital thermometer that can be set and left in the meat while cooking is best and can be bought for under $20 and your local target, Walmart or similar.

    So for perfect beef every time.
    1. Season and sear.
    2. Place on elevated rack
    3. Cook at 275 no more than 325 until internal temp has reached 5 degrees below desired finished termp.
    4. Remove, tent with tinfoil and let stand at least 10 min for steaks, 30 min or more for roasts.

  • Jess G

    This looks amazing! What is the average cooking time for a 2 lb roast once in the over?

  • beatriz cadalso

    I do it the same way but instead of mushrooms i only use lots, lots and lots of sliced onions. Instead of butter i use olive oil and when the onions are almost ready give them a big splash of good wine.

  • Becky @ My Utensil Crock

    These pictures are gorgeous – YUM! I have used this method with the pre-marinated beef tenderloin from Trader Joe’s, but that marinade is a bit salty for me. Your pictures are inspiring me to try a different marinade, or none at all. Thanks for all the great inspiration!

  • Peter D.

    For anyone who has not purchased an untrimmed tenderloin, whether at Costco, Sam’s Club or elsewhere, the cut as purchased, usually in cryovac, will appear to have a lot of fat on it, as well as the ‘silverskin,’ a tough, almost inedible and unchewable membrane covering part of the thicker end of the untrimmed cut. The underside of the cut will also have quite a bit of fat and connective tissue remaining, where the tenderloin was cut from the loin of the hindquarter. You need to carefully remove most of this from the underside, without taking much of the lean tenderloin underneath, and the silverskin on the top side must be removed totally, or the end result will be more difficult to carve and eat. To remove the silverskin, use a SHARP knife, preferably a boning knife, and just carefully insert it under the silverskin, gently slide it sawing carefully along the top of the tenderloin and under the silverskin towards the ‘nose’ (thicker) end of the meat. then grab the strip you have just cut free with your hand and reverse the direction of the boning kinfe and carefully slide it toward the thinner end of the tenderloin, under the silverskin, to the point where the silverskin ‘disappears.’ Then cut that strip off completely and discard. The strip removed ideally will be only the silverskin with just a very small amount of lean beef. With practice, you will eventually cut off only the silverskin. Repeat this process until all silverskin is gone. Then, at your option, you can cut off the fattier side pieces to reveal the completely trimmed center cut of the tenderloin. The side trim can be used for beef sautes, stir fried beef or whatever you choose. You’ll want to trim more fat off of it before use. With a little practice, you should be able to trim an entire tenderloin for use as filets mignon, chateaubriand or tenderloin roasts in about 10 minutes or less, so it’s not a huge investment of time. And the end result is so worth it! Bon Appetit!

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