Beef Tenderloin with Mushroom Sauce

Prep time: 15 mins | Cook time: 25–30 mins | Servings: 4–6

---

Ingredients

• The Meat:
  • 2 pounds beef tenderloin, trimmed.
  • Salt and freshly ground black pepper, to taste.
  • 2 tablespoons olive oil.
• The Mushroom Sauce:
  • 1 lb mushrooms (such as cremini or button), sliced.
  • Fresh thyme and parsley, for aromatics.

---

Instructions

1. Season: Generously season the beef tenderloin with salt and freshly ground black pepper on all sides.
2. Sear: Heat olive oil in a large skillet over medium-high heat. Sear the tenderloin for 3–5 minutes per side until a beautiful golden-brown crust forms.
3. Roast: Transfer the skillet to a preheated oven at 400°F and roast until the internal temperature reaches your desired level of doneness (about 15–20 minutes for medium-rare).
4. Rest: Remove the beef from the pan and let it rest on a cutting board for at least 10 minutes to lock in the juices.
5. Sauté Mushrooms: In the same skillet, add the sliced mushrooms and fresh thyme. Sauté until the mushrooms are tender and browned.
6. Create Sauce: Add beef broth or heavy cream to the skillet to deglaze, simmering until the sauce reaches a rich, velvety consistency.
7. Serve: Slice the tenderloin into thick medallions and spoon the warm mushroom sauce generously over the top. Garnish with fresh parsley.