Introduction
Delve into a culinary delight with this elegant beef tenderloin recipe, paired beautifully with a creamy mushroom sauce. Perfect for special occasions or a delightful family dinner, the combination of juicy beef and rich sauce creates an unforgettable meal that will leave everyone asking for seconds.
Detailed Ingredients with measures
Beef:
1 – 1.25kg/ 2 – 2.5lb centre cut beef tenderloin (eye fillet), tied
1 1/2 tsp cooking / kosher salt
1/2 tsp black pepper
1 tbsp vegetable oil
Garlic-Thyme-Butter-Slather:
75g/ 5 tbsp unsalted butter, softened
1 tsp garlic, finely grated or very finely minced with a knife
1 tsp fresh thyme leaves, finely chopped
1/4 tsp cooking/kosher salt
1/4 tsp black pepper
Creamy Mushroom Sauce:
150g/5 oz white mushrooms, sliced 3mm thick
1/2 tsp garlic, finely minced
1 thyme sprig
3/4 cup marsala, Italian fortified wine
1/2 cup chicken stock, low sodium
3/4 cup thickened cream (heavy cream)
1/4 tsp black pepper
Prep Time
12 to 24 hours for marinating the beef, plus 2 hours for de-chilling before cooking.
Cook Time, Total Time, Yield
Cook Time: Approximately 1 hour (including roasting and sauce preparation)
Total Time: 13 to 25 hours (including prep and marinating)
Yield: Serves 4-6 people
Detailed Directions and Instructions
Prep beef
Pat the beef dry with paper towels. Sprinkle salt and pepper evenly all over the beef. Place the beef on a rack set over a tray and refrigerate uncovered for 12 to 24 hours. Note that refrigeration can be skipped if time is limited.
Butter Slather
In a bowl, combine the softened unsalted butter, finely grated garlic, finely chopped thyme leaves, cooking/kosher salt, and black pepper. Mix until well combined.
De-chill
Remove the beef from the refrigerator 2 hours prior to cooking. This allows the beef to reach room temperature, enabling more even cooking.
Sear
Heat vegetable oil in an ovenproof heavy-based pan over high heat until it starts to smoke. Quickly sear the surface of the beef all over until browned. Remove the beef from the pan and place it back on the rack. Allow it to cool for 15 minutes to prevent the butter from immediately melting when applied.
Preheat oven
Set your oven to preheat at 120°C/250°F for both fan-assisted and standard ovens.
Butter
Return the beef to the cooled skillet. Slather 3/4 of the prepared butter mixture onto the top and sides of the beef, avoiding the underside.
Roast
Roast the beef in the preheated oven for 15 minutes. After this time, remove it from the oven and slather the remaining butter on the top and sides. Continue roasting for an additional 25 to 35 minutes, or until the internal temperature reaches 53°C/127°F for medium-rare. (Refer to Note 8 for guidance on other levels of doneness.)
Rest & serve
Once done, transfer the beef from the skillet onto a cutting board. Allow it to rest for 10 minutes. During this time, the internal temperature will rise to around 56-58°C / 133-136°F, which is considered medium-rare. Slice the beef thickly and serve it with the Creamy Mushroom Sauce.
CREAMY MUSHROOM SAUCE
Roasting juices
Pour all the roasting juices from the skillet into a bowl or jug. The fat will rise to the surface. Carefully pour off 1/4 cup (60ml) of the fat back into the skillet, reserving the remainder for later use.
Cook mushrooms
Turn the stove onto high heat. Once the fat is hot, add sliced mushrooms and cook until they begin to sweat. Then, add minced garlic and thyme and continue cooking for an additional 2 minutes until the mushrooms are softened.
Sauce
Add low sodium chicken stock to the skillet and reduce it by half. Next, pour in the marsala, thickened cream, black pepper, and the remaining reserved roasting juices. Simmer on medium to medium-high heat for about 5 minutes until the sauce reduces by half and thickens. Taste the sauce; it should be slightly salty, complementing the richness of the beef. Adjust the salt if necessary. Serve the sauce alongside the sliced beef.
Notes
Note 1
Choose a center-cut beef tenderloin, which provides the best flavor and tenderness.
Note 2
Fresh thyme leaves should be finely chopped for optimal flavor.
Note 3
Marsala is an Italian fortified wine that enhances the sauce’s depth of flavor.
Note 4
The resting time allows the juices to redistribute, resulting in a more tender cut.
Note 5
Refrigeration is not mandatory but is recommended for improved texture and flavor.
Note 6
Ensure the oil is properly heated to achieve a good sear on the beef.
Note 7
Adjust oven temperature based on your equipment; some ovens may require slight variances for optimal cooking.
Note 8
Use a meat thermometer to check the internal temperature for desired doneness; 53°C/127°F is medium-rare.
Cook techniques
Prep Beef
Pat the beef dry with paper towels and season with salt and pepper. Place it on a rack on a tray and refrigerate uncovered for 12 to 24 hours for better flavor and texture.
Butter Slather Preparation
Combine softened unsalted butter, garlic, fresh thyme, cooking salt, and black pepper in a bowl to create a flavorful slather for the beef.
De-Chill the Beef
Remove the beef from the refrigerator 2 hours before cooking to ensure even cooking throughout.
Searing the Beef
In a hot, ovenproof heavy-based pan, heat vegetable oil until smoking. Brown the beef aggressively on all sides, then let it cool for 15 minutes on a rack.
Preheating the Oven
Preheat the oven to 120°C/250°F in preparation for roasting the beef.
Applying Butter
After searing, place the beef back in the skillet and slather 3/4 of the butter mixture onto the top and sides of the beef.
Roasting the Beef
Roast the beef for 40 to 50 minutes, starting with 15 minutes at first. After that, apply the remaining butter and continue roasting until the desired internal temperature is reached.
Resting the Beef
Once cooked, transfer the beef to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
Making Creamy Mushroom Sauce
After roasting, collect the juices from the skillet, reserving some fat. Cook sliced mushrooms in the retained fat, adding garlic and thyme until softened, then create the sauce by reducing stock, marsala, cream, and reserved juices.
FAQ
What is the best way to season beef tenderloin?
Seasoning with kosher salt and black pepper is essential, and allowing it to rest in the fridge enhances the flavor.
How long should I rest the beef after cooking?
Rest the beef for at least 10 minutes after removing it from the oven to ensure the juices remain in the meat.
Why is it important to allow the beef to come to room temperature before cooking?
Allowing the beef to de-chill ensures even cooking, resulting in a better texture and doneness throughout.
How do I know when my beef is cooked to medium-rare?
The target internal temperature for medium-rare beef is 53°C/127°F, and it will rise to 56-58°C / 133-136°F while resting.
Can I use a different type of wine for the mushroom sauce?
Yes, while marsala is recommended for its rich flavor, you can substitute it with other fortified wines or even broth for a non-alcoholic option.
What should I serve with the creamy mushroom sauce?
The creamy mushroom sauce pairs well with beef tenderloin, and it also complements mashed potatoes, rice, or fresh vegetables.
Conclusion
The preparation of the beef tenderloin, enhanced with the garlic-thyme butter slather and creamy mushroom sauce, creates a delightful dish that is perfect for special occasions or a luxurious dinner at home. The roasting process locks in the flavors while ensuring the beef remains tender and juicy. The accompanying mushroom sauce adds a rich depth that complements the savory notes of the beef, making it a must-try for meat lovers.
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