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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: 276 kcal

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

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  • 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!

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

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  1. 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.

  2. 5 stars
    This recipe is amazing! It has become a staple in my house! And that sauce…whew! We use it for everything now…chicken, pot roast, tofu…it is delicious and goes well with anything!

  3. 5 stars
    I made this for New Years Day dinner and it was fabulous. This will definitely be a go to meal when I want to do something special!

    1. Hey Brenda,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

  4. 5 stars
    This sauce was incredible, thank you for this recipe!! I’ve been disappointed by several white wine cream sauces before, but now I’ve found the one I’m ALWAYS going to make in the future! I served the steak with roasted potatoes and carrots, and my husband was a very happy man.

    1. Hey Lindsey,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan

  5. 5 stars
    This is truly outstanding! Both I and our daughter made this for Christmas when Covid required us to stay home. We made the menu together and cooked together via Zoom. Not the same as being together, of course, but we had fun!
    I’d say make sure to start with a good piece of meat (sadly, we’ve found that just because it’s beef tenderloin is no guarantee) and salt liberally since the tenderloin has less flavor than other cuts, but we made this exactly as written, and everyone absolutely raved. Cheesy hasselback potatoes, sauteed brussels sprouts and a nice Oregon pinot noir comprised the rest of the menu and all were delicious, but the beef took centerstage. Thank you, Tieghan!

    1. Hey Ann,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

    1. Hey Rayna,
      So sorry but I have never used a sous vide. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Rayna,
      Sorry I have never used a sous vide so I am unsure how that will turn out. I hope you love the recipe! Happy Holidays! xTieghan

    1. Hey Chris,
      I would just use coconut milk:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Bobbi,
      I have never cooked with venison, but I am assuming it will come out just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. This looks amazing. I want to try it but we have a family member who does not consume wine. Are there any alternatives and if so, do you think it would still be good? Thank you .

    1. Hey Marla,
      You can use broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. My only comment although this is delicious -a five pound filet cut into six steaks makes ridiculously huge portions- 15 ounces each – almost a pound -Huge filets! definitely the four pound recommended number is plenty and even that is a very large filet- suggest that this serves at least 8 when a filet is usually 6-8 ounces – thanks for a great recipe though.

  8. Made this dish tonight for our 10 year anniversary. I literally wowed my husband, he even said my cooking was gourmet! The flavor combinations in this dish were “spot on”, as they always are in your recipes. Thank you for your flavorful and easy to replicate recipes that help us “home chefs” seem gourmet to our spouses!

    1. Aw! Between this and the espresso cake, I am sure it was an amazing night for you two! Thank you for trying this! xTieghan

  9. I have a simple, rather pedestrian-like question:
    You suggest ‘wild’ mushrooms. I may not know that term — unless it’s the literal hand picked from the earth rather than store bought fungii. In any case, if Publix or Winn Dixie are the only options, what mushroom would you suggest: baby bellas, shiitake, white/button, shanterelle, crimini etc… (Preferably something actually available and affordable — not then-of-the-woods or white or black truffles for example. )

    1. Hi,
      I usually get wild mushrooms from my local Whole Foods. If you are not able to find these, any mushroom that you enjoy will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  10. 5 stars
    I loved this recipe! I am not a chef and don’t particularly enjoy cooking but I thought this recipe was kind of fun to make and it was SO GOOD. I’m making this for my man friend on NYE but wanted to do a test run ahead of time with my parents and everyone loved it. The sauce is amazing. I paired it with risotto and scallops. Thanks for a great recipe!!

  11. 5 stars
    the recipe is fabulous!! My only gripe is that the timing was off for the cooking. My tenderloin was medium well instead of medium rare. Be careful with that because overcooked tenderloin is an expensive mistake to make.

  12. 5 stars
    Made this on Christmas Eve! Amazing winter recipe. Easy and my husband said it tasted “like a Michelin star” meal.

  13. Made this for Xmas dinner with wild rice & garlic mashed potatoes as sides. This was excellent. Huge hit! Also made your jingle bell drink & cinnamon chai overnight buns all great recipes, Thank you.

  14. This sounds great! But one question, why does the olive oil need to be heated in an oven-safe skillet if the meat is being transferred to a baking sheet? Just want to make sure I’m not missing a step where this all needs to go back in the oven.

    1. Hey Maria! You can warm the oil in any skillet. That’s just a typo on my part. Sorry, all fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  15. 5 stars
    We made this recipe last night and it was amazing! It came together easily with the hubby and I working together. He was in charge of the meat while I made the sauce. Since it’s just the two of us we only made 2 tenderloins but the delicious sauce went over some noodles. Would definitely make this again!

  16. This sounds amazing! I’d love to make it, but since my family doesn’t do dairy I’m trying to come up with a milk alternative. Do you have any suggestions (other than coconut milk, which seems it would change the flavor too much)? Thank you!

    1. HI! I actually think canned coconut milk will work best here and I really do not think you will taste it much, if any. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi Jane! Add the pepper flakes with the salt and pepper. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  17. Hello!

    I want to use two, 12 oz rib eye steaks for this recipe. Would that work? How should I adjust temp and cooking time?

    1. Hey Shelby, I am sure that will be just fine. I think the cooking times will be similar, but I don’t feel comfortable advising as I have not tested the recipe using this cut of meat. I recommend keeping the weight of the meat similar, this way the cooking times should be similar as well. Keep the oven temp the same. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  18. 5 stars
    I made this ! It was incredible! I did use a cognac instead of the white wine and truffle Gouda in place of the parm! So Delish !!!!

  19. 5 stars
    Okay, I didn’t have the money for beef tenderloin, but I couldn’t shake the idea of this recipe after reading it last month. Finally made it today with a less expensive form of beef and I’m insanely pleased with my results and cannot stop taking tastes of it (before my dinner guest arrives, shame on me)! It’s so fabulous! And the way it made my house smell…this is over the top wonderful. Thank you so much for this one!

  20. I made this last night for dinner and it was AMAZINGGGG!!! It’s just an absolutely delicious and pretty looking meal. The flavors blended together nicely and the filet just melted in your mouth. I would definitely make this again, but I’d go a little lighter on the salt as it was borderline almost too salty, but I really loved it. It’s a very hearty meal, so I think next time I’d make it over wild rice to break up the heaviness of the sauce a little. But this is def a winner!! Thank you for an amazing and easy recipe!

  21. 5 stars
    Winner recipe! I cooked this and your Crispy Cheesy potato stacks for Christmas dinner with our foodie friends and everyone was wildly impressed. Thank you for the fabulous, festive, and easy to follow recipes.

  22. 5 stars
    This made for a wonderful Christmas meal. The sauce was especially tasty. I wish you would offer some brown and white sauce recipes someday. Thanks!!!

    1. Hey Julie! I am sure ribeyes will be delicious. Just be sure to adjust the cooking times as needed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  23. Hi Tieghan, made this for dinner tonight. Great recipe. My husband and I both loved the mushroom cream sauce. We both are devout barbeque people but decided to try something new and pan sear the beef. Something I have very little experience with. It was delish but we both feel the need to grill it next time. I know you grill, but it seems like not that much. You know, if you cook on the grill, there are a lot less pans to wash. lol. Definitely making it again. Thank you. Great recipe.

  24. 5 stars
    just….gorgeous! wow, what a lovely cream sauce and beef tenderloin (nice tip about butchering it into filets!) is an excellent choice, thank you for this recipe

  25. As we entertain a lot, and I am the sole pescatarian in the bunch, I am always on the lookout for meat dishes to make a regular dinner party into something special. This looks like it might do the trick next dinner party!

  26. Your photos are mouthwatering! And the recipe sounds delicious as well – I guess you cannot go wrong with the combination of mushrooms and meat.

    1. You can use chicken broth. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  27. This sounds absolutely delightful and I’ve made the crispy potato stacks as well as the salad before and they are absolute winners! This will be a nice replacement for our turkey this year.
    You create the best recipes, Tiegan!

  28. I have a rib roast every Christmas eve….I have a mushroom sauce I make but I use baby bella and if I can find dried porcinis. Which mushrooms would you recommend..and lastly…I use a splash of Marsala..

    1. HI! Baby bellas are just great but I love a wild mushroom. I recommend using a mix of mushrooms. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?