Beef tenderloin with truffled mushroom sauce

Perfectly cooked beef tenderloin / beef fillet in creamy truffled mushroom sauce scented with thyme is an easy, showstopper meal.

Ingredients

Full recipe + amounts can be found in the recipe card below. 

• Beef tenderloin / Beef fillet.
• Olive oil. 
• Salt and pepper. 
• Fresh thyme. 
• Mushrooms. I used portabellini/chestnut mushrooms but you can use any variety.
• Garlic. 
• Cream. 
• Truffle oil. 
• Lemon juice. 

How to make beef tenderloin with mushroom sauce

1. Cook the beef: Slice the beef tenderloin/fillet into medallions (or have your butcher do it for you). Drizzle each steak with olive oil and season generously with salt, pepper and fresh thyme. Heat a large, deep pan over high heat and add the meat. Cook each fillet to your preference. I like it medium rare so I cook it 4-5 minutes per side. Remove from the pan and place on a plate to rest while you make the sauce.
2. Make the truffled mushroom sauce: In the same pan you cooked the meat, add a splash of olive oil then add the mushrooms, garlic and thyme. Cook until the mushrooms are golden brown then pour in the cream, lemon juice and truffle oil. Season with salt and pepper. Simmer for a few minutes until the sauce coats the back of a spoon. Add the steaks back into the pan along with any resting juices. Cook for another 2-3 minutes to warm the steaks through then serve.

How long to cook beef fillet

For a more precisely cooked steak, use a meat thermometer and insert it into the thickest part of the meat.

• Medium rare: 57ºC/135ºF.
• For Medium: 63ºC/145ºF.
• Medium well: 66°C/150°F
• Well done: 71°C/160°F

What to serve with beef tenderloin

1. Sour cream cheddar mashed potatoes
2. 10-minute lemon garlic sautéed broccolini
3. Bacon garlic sautéed green beans

Beef tenderloin recipes

1. Rosemary-crusted beef fillet with horseradish cream
2. Easy Steak Tagliata