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Beef Tenderloin with Creamy Mushroom Sauce – vegetarian recipe
Stav Kogan

Beef Tenderloin with Creamy Mushroom Sauce

Indulge in a restaurant-quality, low-carb meal with perfectly seared beef tenderloin draped in a luxurious, velvety mushroom cream sauce. This elegant dish is ready in under 45 minutes, making it perfect for a special date night or a simple weeknight treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 serving
Calories: 687
Ingredients Method Nutrition

Ingredients
  

  • For the Creamy Mushroom Sauce
  • 1.0 oz (28.4 g) Butter
  • 0.5 oz (15 g) Garlic 3 cloves, minced
  • 1 teaspoon (0.04 oz / 1 g) Dried Thyme
  • 1.5 cups (4.5 oz / 127.5 g) Fresh Button Mushrooms , sliced
  • 7.0 oz (198.5 g) Cream Cheese , softened or cut into cubes
  • 0.5 cup (4.2 oz / 120 g) Heavy Cream
  • Salt and pepper to taste
  • For the Beef
  • 4 Beef Tenderloin Filets 6.0 oz / 170.1 g grass-fed filets
  • 1.0 oz (28.4 g) Butter
  • Salt and freshly ground black pepper to taste
  • For a deeper, earthier flavor, swap button mushrooms for cremini (baby bella) or a mix of wild mushrooms.
  • Use a meat thermometer for guaranteed results: 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium.
  • To prevent a grainy sauce, ensure your cream cheese is softened to room temperature and add the heavy cream slowly while whisking constantly.

Method
 

  1. Prepare the Mushroom Sauce
  2. Melt 1 oz / 28. 4 g of butter in a medium skillet over medium heat.
  3. Add the minced garlic and dried thyme, and sauté for 1 minute until fragrant.
  4. Add the sliced mushrooms, season with salt and pepper, and cook for about 7 minutes, stirring occasionally, until beautifully browned and tender.
  5. Reduce the heat to low.
  6. Stir in the cream cheese until it's completely melted and smooth.
  7. Slowly whisk in the heavy cream. Allow the sauce to simmer gently for 3-5 minutes to thicken, but do not let it boil.
  8. Keep warm on the lowest setting.
  9. Cook the Steaks
  10. Pat the beef filets completely dry with a paper towel and season all sides generously with salt and freshly ground black pepper.
  11. Melt the remaining 1 oz / 28. 4 g of butter in a large cast-iron skillet over medium-high heat.
  12. Once the butter is sizzling, carefully place the filets in the skillet.
  13. Sear for 3-5 minutes per side for a perfect medium-rare, adjusting for thickness and your preferred doneness.
  14. Transfer the steaks to a cutting board and let them rest for at least 5 minutes. This crucial step allows the juices to redistribute for a tender, flavorful bite.
  15. Serve
  16. Plate the rested beef filets and generously spoon the warm, creamy mushroom sauce over the top.
  17. Serve immediately and enjoy!
  18. After cooking the mushrooms, deglaze the pan with a splash of dry white wine or brandy before adding the cream cheese for an extra layer of flavor.

Nutrition

Calories: 687kcalCarbohydrates: 3.5gProtein: 48gFat: 60g

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