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This Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce is my go-to fancy holiday dinner that impresses everyone. Beef tenderloin steaks (filet mignon) seasoned with fresh rosemary and garlic and served with a rich and creamy wild mushroom sauce. There’s nothing more elegant or delicious to serve family and friends this December. Serve this alongside my crispy potato stacks and festive salad for a complete holiday dinner.

Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce | #beef #tenderloin #christmas #easyrecipes

As I look out my hotel window here in the city while typing, this feels like the most fitting post share. Is there anything more magical than New York City in December? The streets are lined with lights. The tree in Rockefeller center is up. The horse-drawn carriages are decorated for the holidays with wreaths and bells. And 5th Avenue is filled with holiday shoppers. All it needs is a little bit of snow and we’d have a scene out of a true Christmas movie.

I have my mom here with me on this trip, so it’s been fun to walk the streets and experience NYC in December. It’s been non-stop work for me the last few weeks. And while I may be here for work, it’s been nice to have just a little time away from the kitchen and my computer screen.

Being in New York City is extra festive. So I felt like today would be the perfect day to share my Christmas Eve dinner with you all. Every Christmas Eve my family has beef tenderloin. More often than not I’ll do a beef tenderloin roast. But I wanted to go a little fancier this year, and do individual steaks, or filet mignon as it is more fancilly called.

raw beef tenderloin

I started with a beef tenderloin that I cut into steaks. Tip? This is a much, much cheaper way to buy filet mignon. And it’s very easy to cut the tenderloin into individual steaks. You can even ask your butcher to cut the tenderloin for you. Most will do it free of charge. If this is the case at your local store, I highly recommend going this route.

The steaks are then rubbed with fresh rosemary and garlic before being pan seared and finished off in the oven. I love pan searing the steaks to give them a nice color and flavor. Finishing them up in the oven allows for a more evenly cooked steak throughout.

While the steaks finish cooking in the oven, I like to make the mushroom cream sauce. Which in my opinion is the very best part of the meal.

Make the sauce in the same skillet you used to sear the steaks. Caramelize the mushrooms with a couple of shallots and then add a splash of wine, some cream, and just a little dijon mustard for flavor. Simmer a few minutes and stir in some parmesan.


By the time the steaks have finished cooking, the sauce is complete. Your holiday dinner comes together in less than an hour with very little work involved.

steaks in skillet

While I don’t recommend making the beef ahead of time, you can easily prepare the sauce a day ahead. Then just warm it back up on the stove before serving.

My favorite way to serve this is with a side of crispy potatoes (always a crowd favorite) and a beautiful salad that shines on a holiday table.

I really can’t begin to describe just how delicious this recipe is. It’s one of those meals that you don’t make all too often, but when you do, it’s loved by all. The meat literally melts in your mouth, and I love the addition of rosemary for a touch of herb flavor. It’s not overpowering, but just right.

And that sauce? I think if there was ever a sauce to make and pair with beef tenderloin, it’s this sauce. It’s creamy, hinted with parmesan and tossed with caramelized shallots and mushrooms. French flavors that are delicious when paired with a beef tenderloin.

Everything about this feels extra elegant and fancy. But in reality, it’s actually one of the simplest dinners to make and comes together in less than hour. Perfect for a Christmas Eve or Christmas Day dinner.

Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce | #beef #tenderloin #christmas #easyrecipes

If you make this beef tenderloin, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 504 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 400 degrees F. 
    2. Rub the steaks with rosemary, and garlic. Season each side with salt and pepper. 
    3. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the steaks and sear each side, about 2 minutes per side. Transfer the steaks to a baking sheet sheet and then place in the oven. Roast until the meat registers 120 to 125 degrees F. on a meat thermometer. For medium-rare/rare, about 8-12 minutes. Remove from the oven, cover tightly with foil, and allow to rest for 10 minutes.
    4. Meanwhile, make the sauce. Melt the butter in a skillet set over medium high heat. Add the shallots and mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Remove the mushrooms from the skillet to a plate.
    4. Add the wine and scrape up any browned bits off the pan. Simmer 3-5 minutes or until the wine has reduced by about 1/3. Slowly pour in the cream and mustard. Bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper and crushed red pepper. Stir in the mushrooms.
    5. Serve the steaks with flaky salt and pour the sauce overtop. Enjoy!
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Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce | #beef #tenderloin #christmas #easyrecipes

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  1. 5 stars
    The steak and the mushrooms/shallots were great! After the wine simmered and reduced almost entirely, when trying to make the sauce, the whole milk curdled after adding it in the pan. Any thoughts what I might’ve been done wrong?

    1. Hi Jean! I would maybe just do a few different slices of the tenderloin and cook them to everyone’s different preferences! xT

    2. 4 stars
      My milk/cream combo also curdled even though I had heated it prior to adding it. Luckily the mushroom/shallot mix was on a plate so I just threw it back in a pan with some red wine and was delicious. Bummed I had to throw out the cream sauce but everything else was delicious! Just make sure you really wrap the beef in foil tightly as I had to throw mine back in the oven for a few minutes.

  2. 5 stars
    Made this for dinner tonight with my garlic parm mashed cauliflower and it was excellent. I usually do a rib roast for thanksgiving alongside the turkey, but I’m seriously considering mixing it up this year after trying this!

  3. 5 stars
    Yet another amazing recipe – thank you. Made this for myself for dinner tonight. The sauce was a little thick I think i simmered too long so I just added a little extra whole milk and it turned out AMAZING.

    1. Hey Whitney,
      Happy Friday!!☃️ I love to hear that this recipe was a winner, thanks so much for making it and your comment! xT

    1. Hi Hannah,
      Sure, you would just want to adjust your cook time! Let me know if you give this recipe a try, I hope you love it! xx

    1. Hey Celeste,
      Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! Have a great weekend:) xx

  4. 5 stars
    I think I can safely say that this is the most delicious weeknight dinner I have ever made. Incredibly good. Thank you.

    1. Hi Alice,
      Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it! xx

    1. Hi Nicole,
      Thanks so much for giving the recipe a try!! The sauce was gritty? Was there anything you adjusted? Let me know how I can help! xx

    1. Hey Brittany,
      You will probably end up removing the shallots with the mushrooms. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  5. What type of wild mushrooms do you recommend? The doctor has me on a low FODMAP diet. Would all oyster mushrooms be ok?

    1. Hi Heather,
      Sure, oyster mushrooms would be great, I usually just get an assorted package of wild mushrooms from the grocery store. Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hi Amber,
      You are adding the mustard in step 4 with the cream. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  6. 5 stars
    I grilled up some steaks (not these) last night for dinner and wanted a sauce to pair with them so I went searching on HBH and found this. I cooked down the wine a little too much so I added a little chicken broth in and instead of Parmesan I used Brie. Let me tell you, I could drink this! I put it on my steak, asparagus, baked potato, and soaked up what was left on my plate with a croissant roll. I just ate some leftover steak for lunch and put this sauce on it and it was EVEN BETTER the next day. If your hesitant, don’t be. This sauce could turn a piece of shoe leather into a 5-star meal.

    1. Hey Shannon! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan

  7. 4 stars
    I don’t know what I was doing wrong, but my sauce curdled after adding the milk to the partially cooked off white wine. I tried it like 4 times and eventually just made the sauce without the wine, which was still lovely! Paired so nice with the steak.