Beef Tenderloin with Creamy Mushroom Sauce

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Pat the beef dry with paper towels and season all over with the salt and pepper. Place it on a rack on a tray and refrigerate uncovered for 12 to 24 hours (optional).
2. Mix the softened butter with the garlic, thyme, salt and pepper in a bowl.
3. Take the beef out of the fridge 2 hours before cooking.
4. Heat the oil in an ovenproof heavy-based pan over high heat until smoking. Sear the beef on all surfaces quickly and aggressively until browned. Return it to the rack and let it cool for 15 minutes.
5. Preheat the oven to 120°C/250°F (fan or standard).
6. Put the beef back in the pan. Spread 3/4 of the butter mixture over the top and sides (not the underside).
7. Roast for 15 minutes. Take the beef out, spread the remaining butter over the top and sides, then roast for a further 25 to 35 minutes until the internal temperature reaches 53°C/127°F for medium rare.
8. Move the beef to a cutting board and rest for 10 minutes. It will rise to 56-58°C/133-136°F. Slice thickly.
9. Pour the pan juices into a bowl and let the fat rise. Pour 1/4 cup (60 ml) of the fat back into the pan and keep the rest of the juices.
10. Set the pan over high heat. When the butter is hot, add the sliced mushrooms and cook until they sweat, then add the thyme and minced garlic and cook 2 more minutes until soft.
11. Add the chicken stock and reduce by half. Add the marsala, cream, pepper and reserved juices. Simmer on medium to medium-high for 5 minutes until halved and thickened.
12. Taste the sauce; it should be slightly salty, so add more salt if needed. Serve with the beef.

Summarized from RecipeTin Eats's video. Watch it for the details.

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