Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce.
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.
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.
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.
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.
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.
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
My go-to fancy holiday dinner that impresses all. Beef tenderloin 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!
- 1 (4-5 pound) beef tenderloin, cut into 6 steaks (or 6 filet mignon, tied)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh chopped rosemary
- 3 cloves garlic, finely chopped
- kosher salt and black pepper
- 2 tablespoons salted butter
- 2 shallots thinly, sliced
- 12 ounces wild mushrooms, torn
- 2 teaspoons dijon mustard
- 1/2 cup dry white wine
- 1 cup heavy cream or whole milk
- 1/3 cup grated parmesan
- kosher salt and pepper
- 1 pinch crushed red pepper flakes
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, oven safe 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. Stir in the mushrooms.
5. Serve the steaks with flaky salt and pour the sauce overtop. Enjoy!
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