Best 4 Pan Roast Beef Tenderloin With A Mushroom Cream Sauce Recipes
Indulge in the culinary masterpiece that is pan-roast beef tenderloin, a dish that tantalizes taste buds with its tender, juicy meat enveloped in a velvety mushroom cream sauce. This exceptional dish is not only a feast for the senses but also surprisingly easy to prepare, making it a perfect choice for both novice and experienced home chefs.
Accompanying the pan-roast beef tenderloin are three equally delectable recipes that elevate the dining experience to new heights. Begin your culinary journey with a symphony of flavors in the form of roasted garlic mashed potatoes, a classic side dish that never fails to impress. Creamy horseradish sauce adds a zesty kick to the tenderloin, while sautéed mushrooms and crispy onions provide contrasting textures and a savory depth of flavor.
For a touch of elegance, asparagus with lemon butter sauce makes a vibrant and refreshing accompaniment, balancing the richness of the main course. And to complete this extraordinary meal, a simple yet satisfying green salad with a tangy vinaigrette dressing adds a touch of lightness and freshness.
Each recipe in this article is carefully crafted to complement the pan-roast beef tenderloin, creating a harmonious dining experience that will leave you and your guests craving for more. So gather your ingredients, prepare your palate, and embark on a culinary adventure that promises to delight and satisfy.
ROAST BEEF TENDERLOIN WITH SAUTéED MUSHROOMS
Roast beef tenderloin is seared, then oven-roasted and served with mushrooms sautéed in the pan drippings with butter and herbs. Try it for your next holiday dinner or any special occasion!
Provided by Elise Bauer
Categories Dinner
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven: Preheat oven to 425°F after the roast has come to room temperature.
- Place the roast in the oven: When sufficiently browned, remove the roast from the pan (do not clean out the pan) and place in a roasting pan. Place in the oven and roast at 425°F until the internal temperature is 130°F for rare (140°F for medium), about 20 minutes (or longer if your roast wasn't at room temp to begin with. Use a meat thermometer!
Nutrition Facts : Calories 892 kcal, Carbohydrate 8 g, Cholesterol 216 mg, Fiber 1 g, Protein 58 g, SaturatedFat 28 g, Sodium 1102 mg, Sugar 2 g, Fat 70 g, ServingSize Serves 4, UnsaturatedFat 0 g
BEEF TENDERLOIN IN MUSHROOM SAUCE
Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. -Denise McNab, Warminster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Nutrition Facts : Calories 417 calories, Fat 32g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 659mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
PAN ROAST BEEF TENDERLOIN WITH A MUSHROOM CREAM SAUCE
Valentine's Day or any other day, this makes a romantic dinner for two. On Valentine's Day, try cutting some heart-shaped vegetables using a small heart-shaped pastry cutter and your vegetables of choice - butternut squash, carrot, white turnip, are all easy to use for this type of vegetable preparation. Simply slice the vegetable (use a Japanese mandoline if you have one) approximately one-eighth thick. Blanch in boiling, salted water for 60 seconds. Remove; cool down immediately and then cut out the heart shape vegetables. It is far easier to cut the vegetables with a heart-shaped cutter when they have been blanched. Toss them in a little melted butter in a non-stick pan for a couple of minutes. Season with salt and pepper, sprinkle with chopped parsley and arrange on your plate.
Provided by CountryLady
Categories Roast Beef
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a fry pan over medium high heat, add a splash of olive oil and half a teaspoon of butter.
- Season the beef tenderloin with salt and pepper and add to pan.
- Add the clove of garlic and sprig of fresh thyme.
- Slowly roast the beef tenderloin on all sides, turning routinely every 2 to 3 minutes.
- To cook the beef tenderloin medium, this should take approximately 10 to 12 minutes.
- Once roasted nicely, golden brown, remove the beef tenderloin and keep warm off to one side.
- Pick out the garlic and thyme, return the pan to the heat, and add a splash of cognac and flame so as to allow the alcohol to burn off.
- Add the chicken stock and reduce by two- thirds, then add the cream and simmer gently to reduce and thicken by half.
- Season with salt and pepper and keep sauce warm on one side.
- Using a clean fry pan, over high heat, quickly sauté your choice of assorted mushrooms that have been picked over and cut into hazel nut size pieces.
- Sauté in a splash of olive oil and butter.
- Season with salt and pepper; this should take 3 to 4 minutes for the mushrooms to soften and release some juices.
- Arrange beef tenderloin& mushrooms on your plates, then drizzle sauce around the mushrooms and a little over the tenderloin.
- Sprinkle with chopped parsley and serve.
PAN ROASTED BEEF TENDERLOIN
Searing then roasting at high heat keeps flavor in tenderloin. Truss it so that the roast cooks evenly and maintains its shape.
Provided by looneytunesfan
Categories Roast Beef
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°.
- Trim silverskin and fat from tenderloin; wash it and dry well with paper towels. Truss the meat with cotton string at every inch to create a round profile. Heat a large ovenproof skillet over high heat.
- Rub meat with olive oil. Then salt and pepper just before searing to prevent juices from leeching. This promotes maximum browning.
- Sear on all sides until browned, about three rotations, 1 minute each. Roast in oven 20 - 30 minutes, turning tenderloin over halfway through cooking for even browning. When temperature reads 130° (medium-rare), remove from oven. Cover the roast with aluminum foil and let rest 10 minutes before cutting into 1 1/2" slices.
Nutrition Facts : Calories 1112.7, Fat 82.4, SaturatedFat 28.9, Cholesterol 292.4, Sodium 1945.7, Carbohydrate 1, Fiber 0.4, Protein 86
Tips:
- To ensure the beef tenderloin cooks evenly, make sure it is at room temperature before searing.
- Use a meat thermometer to ensure the beef tenderloin is cooked to your desired doneness.
- For a more flavorful sauce, use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms.
- If you don't have heavy cream on hand, you can use milk or half-and-half instead.
- Serve the pan-roast beef tenderloin with roasted vegetables or mashed potatoes for a complete meal.
Conclusion:
Pan-roast beef tenderloin with a mushroom cream sauce is an elegant and delicious dish that is perfect for a special occasion dinner. The beef tenderloin is seared until browned and then roasted in the oven until cooked to perfection. The mushroom cream sauce is made with a variety of mushrooms, heavy cream, and white wine. It is rich and flavorful and pairs perfectly with the tender beef tenderloin. This dish is sure to impress your guests and is a great way to celebrate a special occasion.
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