The holidays are just around the corner! I know, time is flying by. This recipe for Beef Tenderloin with Gravy is a perfect meal for a holiday dinner or special occasion. It is an impressive meal that doesn’t require too much preparation time. The beef is seasoned with mustard and shallot and served with a red wine and mushroom sauce for a bold but crowd pleasing flavor combination.
This is an elegant meal that is easy to prepare. Beef is rubbed with a mix of butter, mustard, garlic, shallot, and spices, quickly seared, and then roasted a mushroom, shallot, broth, and red wine sauce. Once the beef has cooked, you quickly reduce the sauce into a gravy. The gravy is extraordinarily delicious, we poured it over our mashed potatoes too.
I completed the meal by serving spicy ginger honey carrots and mashed potatoes. It is the type of meal that my family often has on Christmas. If you are looking for a mashed potato recipe, this one is my absolute favorite. The carrots were made by tossing the carrots in melted butter, honey, ground ginger, and paprika. I will be sharing the recipe soon!
It is very important to note that the beef increased in temperature by 15 degrees while it rested. I had anticipated the temperature to increase by only 5 degrees. The meat ended up being medium instead of medium rare – but it was so good that we didn’t mind. It is important to always let your meat rest before slicing it. This helps to lock in all of the juices making your meat more tender.
A few years ago I got an in oven meat thermometer, and I love it. You just place the two thermometer sensors in the meat before putting it in the oven and you can track the temperature without having to open the oven. I love being able to glance over to the monitor on the stove and see how dinner is coming along. If you don’t have one, I recommend this one from iDevices. If you cook pricier cuts of meat, like beef tenderloin, often it is definitely worth investing in an in oven thermometer, sometimes things cook much more quickly than you might think.
Heads up – if you don’t eat red meat, I have a very similar recipe for pork tenderloin.
Yields 4-6 servings
30 minPrep Time
45 minCook Time
1 hr, 15 Total Time
- 1 (1 1/5 - 2 pounds) Beef Tenderloin
- 3 Shallots
- 2 tablespoons Butter, at room temp
- 2 tablespoons Stone Ground Mustard
- ¼ teaspoon Thyme
- ¼ teaspoon Tarragon
- 2 cloves of Garlic, minced or crushed
- ¼ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- 8 ounces Sliced Mushrooms
- 1 cup White Wine
- 1-2 cups Beef Broth
- 1 teaspoon Flour
- 2 tablespoons Cream
- Heat your oven to 350 degrees. Then slice the shallots. Very finely chop 2 tablespoons of the shallot. Combine the finely chopped shallots with 1 tablespoon butter, the mustard, thyme, garlic, salt, and pepper to make the rub for the pork.
- Getting the rub to stick on the beef might be a little challenging. I think patting the beef dry with a paper towel helps a bit. Evenly spread the rub on top of the beef coating all sides. Set aside.
- Melt the remaining butter in a dutch oven (or similar) over medium heat. Add the mushrooms and sprinkle them with salt and pepper. Let cook for 2 minutes, and add the red wine, and let cook for another 3 minutes. Add the shallots and cook for an additional 3 minutes. Then pour the mushrooms and shallots into a bowl and set aside.
- Increase the heat to high, and use the same dutch oven. Once it is hot, add the beef. You want to both brown the beef, while also preventing any drippings from burning. As the beef cooks, add beef broth to the pan as necessary, and loosen any browned bits from the pan. (This process helps to make the gravy even more delicious). Once all the sides of the beef tenderloin has browned (this takes about 4 minutes a side), add the mushrooms and shallots back into the pan. Add 1 cup of beef broth to the pan. Then place the lid on the pot, and place it in the oven to roast for 35-45 minutes, until the beef reaches 120-125 degrees. Remember the beef with increase in temperature another 15 degrees while it rests.
- Remove the beef from the pan and let it rest on a cutting board while you finish the sauce.
- Heat the mushrooms, shallots, and all of the juices over medium-high heat and bring to a simmer. Whisk in the flour, and the cream. Let simmer and reduce for 3 minutes.
- Keep the sauce warm until the beef has rested for 10 minutes. Slice the beef and serve it with the mushroom shallot gravy.