If there’s ever a dish that says “you’re in for something special,” it’s a perfectly roasted Beef Tenderloin. Add a garlic herb crust and a red wine mushroom-shallot sauce, and you’ve got a meal that feels like it belongs in a steakhouse—but somehow, even better when made at home.

This is my go-to recipe when I want to really impress—think holidays, anniversaries, or a cozy dinner where the food does all the talking. The beef comes out tender, juicy, and infused with garlicky herbs. The pan sauce is rich and velvety with earthy mushrooms and a touch of tang from balsamic vinegar. It’s fancy without being fussy, and the whole thing comes together in just about an hour.

Let me walk you through how I make it and why it always lands as the centerpiece everyone remembers.

Why This Recipe Works

• Garlic-herb crust adds depth: The mustard and fresh herbs cling to the tenderloin and create a flavorful outer layer.
• Quick sear, then oven-roasted: You get a beautiful crust and even cooking.
• The sauce brings it all together: Shallots, mushrooms, red wine—it’s bold, balanced, and luxurious.
• Great for gatherings: Feeds a crowd, slices beautifully, and feels like a celebration.

Ingredients You’ll Need

For the Beef Tenderloin:

• 2 pounds beef tenderloin, trimmed
• 1 tablespoon Dijon mustard
• 1 tablespoon avocado oil or olive oil
• 4 garlic cloves, finely grated
• 1 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 1 teaspoon fresh thyme leaves, chopped
• 1 teaspoon fresh sage, chopped

For the Red Wine Shallot-Mushroom Sauce:

• 1 cup baby bella mushrooms, sliced
• 1 medium shallot, finely chopped
• 1/2 cup dry red wine
• 1/2 cup low-sodium beef stock
• 1 tablespoon balsamic vinegar
• 1 tablespoon unsalted butter

Optional for Serving:

• Fresh herbs for garnish
• Creamy mashed potatoes, polenta, or crusty bread on the side

How I Make It (Step-by-Step)

1. Preheat and Prep

I preheat the oven to 425°F (220°C) and pat the beef tenderloin dry with paper towels—this helps it sear properly. Then I rub it all over with Dijon mustard, which acts like a glue for the herb coating and gives a subtle bite of flavor.

2. Make the Herb Crust

In a small bowl, I mix together the finely grated garlic, salt, pepper, chopped thyme, and sage to form a fragrant paste. I spread this evenly over the entire tenderloin, pressing it in so it sticks well.

3. Sear the Tenderloin

I heat a large cast iron skillet over medium-high heat with the oil. Once it’s shimmering, I sear the tenderloin on all sides—about 3 minutes per side—until it’s beautifully browned. This step locks in flavor and gives the outside a nice texture.

4. Roast to Perfection

With the beef seared, I transfer the whole skillet to the preheated oven. I roast it for 20 to 25 minutes, depending on thickness, until the internal temp hits about 130°F for medium-rare.

Then I take it out and let it rest on a cutting board, loosely covered with foil, for about 10 minutes. This lets the juices redistribute so every slice stays tender.

While the Beef Rests: Make the Sauce

1. Sauté the Shallots and Mushrooms

In a clean skillet—or the same one, wiped out—I sauté the finely chopped shallots and sliced mushrooms over medium heat for about 4–5 minutes until softened and lightly browned. A pinch of salt helps them release moisture and caramelize.

2. Deglaze and Simmer

Next, I pour in the red wine to deglaze the pan, scraping up any flavorful bits. Then I add the beef stock and balsamic vinegar, simmering it down for 5–6 minutes until slightly reduced.

3. Finish with Butter

Just before serving, I whisk in a tablespoon of butter for a smooth, glossy finish. The sauce turns rich and silky, perfect for spooning over the beef.

How I Serve It

I slice the rested tenderloin into thick medallions and arrange them on a platter. Then I spoon the warm mushroom-shallot sauce over the top or serve it on the side. A final sprinkle of fresh herbs finishes the plate.

It’s stunning to look at and even better to taste—juicy, savory, and packed with flavor in every bite.

Tips for Success

• Use a meat thermometer: Tenderloin is expensive—you want to nail the internal temp. Aim for 130°F for medium-rare.
• Let it rest: This is non-negotiable. Resting keeps it juicy and easy to slice.
• Deglaze like a pro: Don’t skip scraping the pan after searing—the browned bits are flavor gold.
• Don’t over-reduce the sauce: You want it pourable, not sticky. Let it simmer gently, then finish with butter for body.

What I Serve with This Dish

This tenderloin deserves some great sides. Here are a few that never fail:

• Creamy mashed potatoes or garlic Parmesan polenta
• Roasted green beans, asparagus, or broccolini
• A sharp arugula salad with lemon vinaigrette
• A bold red wine like Cabernet Sauvignon or Syrah

FAQs from My Kitchen

Q: Can I make this ahead of time?
A: You can prep the crust and trim the beef a day ahead. Cook it fresh for best results. Reheating risks overcooking.

Q: Can I use dried herbs instead of fresh?
A: You can, but use half the amount—dried herbs are more concentrated.

Q: What if I don’t drink wine?
A: Use more beef stock with a splash of balsamic or grape juice. The sauce will still have depth.

Q: Is this good for a crowd?
A: Yes! You can double the recipe with a larger cut and make extra sauce. Just watch the cook time and temp closely.

Why This Tenderloin Deserves a Place at Your Table

This Garlic Herb Crusted Beef Tenderloin with Shallot-Mushroom Red Wine Sauce is one of those dishes that checks every box: it’s elegant but doable, comforting yet refined, and full of deep, satisfying flavor. Whether you’re hosting a special occasion or just treating yourself to a next-level dinner, this recipe is guaranteed to impress.

Try it once and you’ll see—this one earns its spot in your rotation. And if you make your own version, let me know. I’d love to hear how you made it yours.

Elegant, Flavor-Packed, and Surprisingly Simple: This Beef Tenderloin Is Always a Hit

If there’s ever a dish that says “you’re in for something special,” it’s a perfectly roasted Beef Tenderloin. Add a garlic herb crust and a red wine mushroom-shallot sauce, and you’ve got a meal that feels like it belongs in a steakhouse—but somehow, even better when made at home.

By Jason GriffithPublished on April 21, 2025

Prep Time15 min

Cook Time30 min

Total Time45 min

Servings4 servings

Category: Main Course

Cuisine: American

Ingredients

• 1 tablespoon Dijon mustard
• 1 tablespoon avocado oil or olive oil
• 1 teaspoon sea salt
• 2 teaspoon cracked black pepper
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh sage
• 1 cup baby bella mushrooms, sliced
• 2 cups dry red wine
• 2 cups low-sodium beef stock
• 1 tablespoon balsamic vinegar
• 1 tablespoon unsalted butter

Instructions

1. Preheat the oven to 425°F (220°C).
2. Rub the beef tenderloin with Dijon mustard, then season with sea salt, cracked black pepper, fresh thyme, and sage.
3. In a large oven-proof skillet, heat the avocado oil over medium-high heat.
4. Sear the beef tenderloin on all sides until browned (about 3-4 minutes per side).
5. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the desired doneness is reached (135°F for medium-rare).
6. Remove the tenderloin from the skillet and let it rest for 10 minutes before slicing.
7. In the same skillet, add the sliced mushrooms and sauté until browned.
8. Pour in the red wine and scrape the bottom of the skillet to deglaze, cooking until reduced by half.
9. Stir in the beef stock and balsamic vinegar, and simmer until the sauce thickens slightly.
10. Finish with a tablespoon of unsalted butter for richness.
11. Serve the sliced tenderloin with the red wine mushroom-shallot sauce drizzled over the top.

Nutrition Information

@type: NutritionInformation

Calories: 450 calories

Protein Content: 50g

Carbohydrate Content: 10g

Fat Content: 25g

Tags: beef tenderloin, roasted beef, steakhouse recipe, dinner party, American cuisine

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