Ingredients
Scale
- 2 pounds beef tenderloin
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ¼ cup beef broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Season the beef tenderloin with olive oil, salt, and black pepper.
- Sear the tenderloin in a hot skillet for 3-4 minutes on each side.
- Transfer the skillet to the preheated oven and roast for 20-25 minutes, until the internal temperature reaches 135°F (57°C) for medium-rare.
- In the same skillet, add mushrooms and garlic; sauté until mushrooms are golden brown.
- Add heavy cream and beef broth to the skillet, simmer until the sauce thickens.
- Slice the beef tenderloin, pour the mushroom sauce over, and garnish with parsley before serving.
Notes
- Let the beef rest for 10 minutes before slicing to retain juices.
- You can substitute the heavy cream with half-and-half for a lighter sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 500mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 150mg