Beef Tenderloin With Mushroom Gravy

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 05/4/22
Medium Rare Beef Tenderloin Steak with mushroom sauce

LauriPatterson / Getty Images
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 12 servings
Nutrition Facts (per serving)
474 Calories
37g Fat
4g Carbs
29g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 474
% Daily Value*
Total Fat 37g 47%
Saturated Fat 14g 70%
Cholesterol 106mg 35%
Sodium 349mg 15%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 29g
Vitamin C 1mg 6%
Calcium 18mg 1%
Iron 4mg 24%
Potassium 600mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Easy to make but long on flavor, it's the mushroom gravy that shines in this dish. Classy enough for guests as well as family, you can make this roast in less than 45 minutes. Be careful to not overcook the roast or it will become tough and chewy.

Ingredients

For the Mushroom Gravy:

  • 2 tablespoons vegetable oil

  • 1/4 cup all-purpose flour

  • 2 1/2 cups beef broth

  • 1/2 cup dry white wine, or water

  • 12 ounces white mushrooms, cleaned and sliced thinly

  • 1 teaspoon chopped fresh rosemary, or 1 teaspoon dried rosemary leaves, crumbled

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • Fresh rosemary sprigs, for garnish

Steps to Make It

  1. Heat the oven to 500 F. Rub the beef tenderloin with the olive oil and sprinkle with the pepper. Place diagonally on a 15 1/2 x 10 1/2-inch jelly roll pan, tucking the thin end under for even cooking.

  2. Roast for 25 to 30 minutes or until a meat thermometer inserted into the center of the thickest part registers 135 F for rare.

  3. Meanwhile, make the gravy. In a large skillet, heat the oil over medium-high heat. Add the flour and whisk for 2 to 4 minutes or until a dark golden color.

  4. Slowly whisk in the broth and wine, then the mushrooms, rosemary, salt, and pepper. Reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.

  5. Remove the beef tenderloin from the oven, cover loosely with foil, and let stand for about 10 minutes or until a meat thermometer registers 140 F. The meat will continue cooking and the slicing will be easier.

  6. Slice 1/4-inch thick and arrange on a serving platter. Garnish with rosemary sprigs and serve with the mushroom gravy.