Our roast beef tenderloin with mushroom gravy is classic comfort food. It’s quick and easy to prepare and is great served with mashed potatoes and roasted vegetables.
Preparation time: 5 minutes
Cooking time: 15-20 minutes
- 1 pound beef tenderloin
- 6 ounces button or cremini mushrooms, sliced (2 cups)
- 1 cup low sodium beef broth
- 2 ½ tablespoons canola oil
- 2 ½ tablespoons unsalted butter
- 1 ½ tablespoons all purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- Preheat your oven to 375 degrees and place a small baking sheet on the middle rack. Place the tenderloin on paper towels and allow it to sit at room temperature while preparing the other ingredients.
- Rinse the mushrooms under cold water and dry them on paper towels. Roughly cut the mushrooms into ¼-inch pieces. Add one tablespoon of canola oil to a small 10-inch sauté pan or pot and turn to high heat, until the oil begins to smoke. Add the mushrooms and season with ¼ teaspoon of the kosher salt. Sauté the mushrooms until golden brown, before adding one tablespoon of butter. Once the butter has melted and is foamy, remove the pan from the heat, and transfer the mushrooms to a small dish.
- Place the pan back on the stove and turn to medium/low heat. Add the remaining 1½ tablespoons butter to the pan. Once the butter has melted, add the flour. Using a whisk, stir the flour and cook until the flour no longer smells raw and turns a light golden brown color (about 1½ to two minutes). Using the whisk, slowly stir the beef broth into the flour. Continue stirring while the gravy simmers for two minutes. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon black pepper to the gravy. Set the gravy aside while cooking the beef.
- Place a 10-inch sauté pan on the stove and turn to high heat. Pat the tenderloin dry with paper towels and season on all sides with the remaining 1¼ teaspoons kosher salt and the remaining ¼ teaspoon of the black pepper.
- Add the remaining 1½ tablespoons canola oil to the pan and heat until the oil begins to smoke. Place the tenderloin in the pan and sear on all sides until golden brown. Remove the tenderloin from the pan and transfer the meat to the baking sheet in the oven.
- Cook until the steak has reached your desired temperature, checking every two minutes. To check the temperature, insert a thermometer into the center of the tenderloin. Allow the tenderloin to rest for five minutes before slicing against the grain into 1½-inch thick pieces.
- Turn the gravy to low heat and adjust the consistency with a few drops of beef broth or water. Once the gravy is hot and has achieved the proper consistency, serve alongside the sliced tenderloin.