roasted beef tenderloin with a white wine cream sauce
Simply seasoned, and packed with flavor, treat your family to a roasted beef tenderloin with a homemade white wine cream sauce that acts as a decadent gravy.
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Servings: 6
Ingredients
Roasted Beef Tenderloin
- 1 3- pound beef tenderloin roast
- 2 tablespoons Dijon mustard
- 2 tablespoons Kosher salt
- 1 tablespoon coarsely ground fresh black pepper
- 2 tablespoons ghee or butter
- 16 ounces cremini or button mushrooms, halved
White Wine Cream Sauce
- ½ cup white wine - chardonnay suggested
- 2 tablespoons ghee or butter
- 2 teaspoons chopped fresh thyme
- 2 cups heavy cream
- ½ cup grated parmesan cheese
- Kosher salt and pepper - to taste
Instructions
Roasted Beef Tenderloin
- Rub the beef with mustard and season generously with salt and pepper. Cover and refrigerate for at least one hour; up to overnight.
- Preheat oven to 450F and place tenderloin in a roasting pan, top with halved mushrooms and ghee or butter; roast for 15 minutes. Lower heat to 325F, and roast for an additional 30-35 minutes until tenderloin reaches an internal temperature of 125F for medium rare doneness, or 145F for medium doneness. Make sure to use a meat thermometer to test.
- Allow roast to rest for at least 10 minutes before slicing.
White Wine Cream Sauce
- To a medium saucepan, pour in wine; simmer 3-5 minutes or until the wine has reduced by about half. Add in the butter and fresh thyme, whisk and cook until butter has melted into wine.
- Slowly pour in the heavy cream, and bring the sauce to a boil.
- Reduce the heat to low, and simmer until the sauce slightly thickens, about 5 minutes. Remove from the heat and stir in the Parmesan. Season the sauce with salt and pepper, to taste. Serve warm.
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