Recipe: Beef Tenderloin with Cabernet-Mushroom Sauce

For this classic roast beef recipe, cremini or white mushrooms are delicious in the sauce. But if you want to get fancy, mix in some wild mushrooms, such as oyster, maitake or porcini.


1 3-pound beef tenderloin, trimmed1½ teaspoons kosher salt, divided¾ teaspoon ground pepper, divided3 teaspoons extra-virgin olive oil, divided
1 large shallot, chopped
12 ounces mixed mushrooms, sliced (6 cups)
¾ cup cabernet sauvignon
1½ cups low-sodium beef broth
3 tablespoons cold butter


- Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray. 

- Tie kitchen string around beef in 4 places. Season with 1 teaspoon salt and ½ teaspoon pepper. 

- Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Transfer to the prepared pan. 

- Roast the beef until an instant-read thermometer inserted in the thickest part registers 130°F for medium-rare, 35 to 40 minutes. Let rest 10 minutes before slicing. 

- Meanwhile, heat the remaining 2 teaspoons oil in the skillet over medium-high heat. 

- Add shallot and cook for 30 seconds. 

- Stir in mushrooms and the remaining ½ teaspoon salt and ¼ teaspoon pepper; cook, stirring occasionally and scraping up any browned bits, until the mushrooms are lightly browned, 3 to 5 minutes. 

- Pour in wine, bring to a boil and cook until nearly evaporated, about 3 minutes. 

- Stir in broth, return to a boil and cook until reduced by a third, 3 to 5 minutes. Remove from heat, add butter and swirl until melted. Remove the string and slice the beef. Serve with the mushroom sauce.

Recipe courtesy of Eating Well