Beef Tenderloin with Cabernet-Mushroom Sauce

Beef Tenderloin with Cabernet-Mushroom Sauce

1 Review
From: EatingWell Magazine, November/December 2017

For this classic roast beef recipe, cremini or white mushrooms are delicious in the sauce. But if you want to get fancy, mix in some wild mushrooms, such as oyster, maitake or porcini.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 3-pound beef tenderloin, trimmed
  • 1½ teaspoons kosher salt, divided
  • ¾ teaspoon ground pepper, divided
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 large shallot, chopped
  • 12 ounces mixed mushrooms, sliced (6 cups)
  • ¾ cup cabernet sauvignon
  • 1½ cups low-sodium beef broth
  • 3 tablespoons cold butter


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
  2. Tie kitchen string around beef in 4 places. Season with 1 teaspoon salt and ½ teaspoon pepper.
  3. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Transfer to the prepared pan.
  4. Roast the beef until an instant-read thermometer inserted in the thickest part registers 130°F for medium-rare, 35 to 40 minutes. Let rest 10 minutes before slicing.
  5. Meanwhile, heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add shallot and cook for 30 seconds. Stir in mushrooms and the remaining ½ teaspoon salt and ¼ teaspoon pepper; cook, stirring occasionally and scraping up any browned bits, until the mushrooms are lightly browned, 3 to 5 minutes. Pour in wine, bring to a boil and cook until nearly evaporated, about 3 minutes. Stir in broth, return to a boil and cook until reduced by a third, 3 to 5 minutes. Remove from heat, add butter and swirl until melted.
  6. Remove the string and slice the beef. Serve with the mushroom sauce.
  • Equipment: Kitchen string

Nutrition information

  • Serving size: 3 oz. beef & 3 Tbsp. sauce
  • Per serving: 212 calories; 10 g fat(4 g sat); 1 g fiber; 3 g carbohydrates; 24 g protein; 14 mcg folate; 76 mg cholesterol; 2 g sugars; 0 g added sugars; 94 IU vitamin A; 1 mg vitamin C; 19 mg calcium; 3 mg iron; 296 mg sodium; 456 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean protein, ½ vegetable, 1 fat

Reviews 1

December 25, 2017
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By: miriam fried
i cooked the beef tenderloin my family loved it.
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