Pan Roasted Beef Tenderloin with Mushrooms and Garlic Horseradish Sauce
Juicy pan roasted beef tenderloin seared until golden, oven roasted until tender, and topped with buttery garlic mushrooms, shallots, Worcestershire sauce, and fresh thyme. Served with homemade creamy garlic horseradish dipping sauce, this elegant beef tenderloin recipe is perfect for Christmas dinner, New Year’s Eve, and special occasions.
- Prep Time: 25 minutes
- Rest Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: Holiday Recipes
Ingredients
Scale
For the Beef Tenderloin
- 1 whole center-cut beef tenderloin roast (2–2½ pounds), trimmed and tied
- 2 teaspoons kosher salt
- 1½ teaspoons freshly cracked black pepper
- 1 tablespoon canola oil
- 2 tablespoons unsalted butter
For the Garlic Butter Mushrooms and Shallots
- 2 pounds fresh cremini mushrooms, sliced ¼-inch thick
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- ¾ cup finely chopped shallots
- 6 large garlic cloves, minced
- ½ cup dry sherry
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh thyme, chopped
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ cup beef broth, optional
For the Creamy Garlic Horseradish Sauce
- ¾ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons prepared horseradish, drained
- 2 garlic cloves, finely grated
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ½ teaspoon Worcestershire sauce
- 1 tablespoon fresh chives, finely chopped
- ¼ teaspoon kosher salt
- Freshly cracked black pepper, to taste
Instructions
- Prepare the Beef Tenderloin
- Remove the beef tenderloin from the refrigerator approximately 30 minutes before cooking. Pat completely dry with paper towels. Tie with kitchen twine if necessary. Preheat the oven to 425°F. Season the beef evenly with kosher salt and freshly cracked black pepper.
- 2. Sear the Beef
- Heat canola oil in a large oven-safe skillet over medium-high heat. Add the tenderloin and sear for 2–3 minutes per side until deeply golden brown. During the final minute, add the butter and spoon the melted butter over the roast.
- 3. Roast the Tenderloin
- Transfer the skillet to the preheated oven. Roast for approximately 20–35 minutes, depending on thickness and preferred doneness. Begin checking early with a meat thermometer. For medium rare, aim for a final internal temperature of 130–135°F, removing the roast about 5°F early to allow for carryover cooking. The USDA recommends 145°F with at least a 3-minute rest for food safety.
- 4. Rest the Beef
- Transfer the roasted tenderloin to a cutting board and loosely tent with foil. Allow to rest for 10–15 minutes before slicing.
- 5. Brown the Mushrooms
- While the beef roasts, heat olive oil and butter in a large skillet over medium-high heat. Add the sliced cremini mushrooms in batches and cook for 8–12 minutes until golden brown and most of their moisture has evaporated.
- 6. Add the Shallots and Garlic
- Reduce heat to medium. Add chopped shallots and cook for 3–4 minutes until softened. Stir in minced garlic and cook for another 30–60 seconds until fragrant.
- 7. Make the Mushroom Sauce
- Pour dry sherry into the skillet, scraping up any browned bits. Simmer for 2–3 minutes. Stir in Worcestershire sauce, fresh thyme, salt, and black pepper. Add beef broth if a saucier consistency is desired. Simmer another 2–3 minutes until slightly reduced.
- 8. Prepare the Horseradish Sauce
- In a mixing bowl, combine sour cream, mayonnaise, prepared horseradish, grated garlic, Dijon mustard, lemon juice, Worcestershire sauce, chives, salt, and black pepper. Whisk until smooth. Refrigerate for at least 15–20 minutes before serving.
- 9. Slice and Serve
- Remove kitchen twine and slice the rested tenderloin into ½-inch-thick medallions. Arrange on a serving platter and spoon the warm garlic butter mushrooms and shallots over the beef. Serve immediately with creamy garlic horseradish dipping sauce on the side.
Notes
- Beef Tenderloin: Choose a center-cut roast with an even thickness for consistent cooking. Ask your butcher to trim and tie it.
- Mushrooms: Cremini mushrooms provide a rich, earthy flavor. A mixture of cremini and shiitake mushrooms also works beautifully.
- Dry Sherry Substitute: Replace with dry white wine or beef broth and a splash of red wine vinegar.
- Horseradish Sauce: Prepare up to 24 hours ahead and refrigerate. Add additional prepared horseradish for a stronger flavor.
- Cooking Temperature: Use a meat thermometer to avoid overcooking. The USDA recommends a minimum internal temperature of 145°F followed by a 3-minute rest for whole beef roasts.
- Make Ahead: Prepare the dipping sauce, chop the shallots, slice the mushrooms, and trim the beef the day before serving.
- Storage: Refrigerate leftover beef and mushrooms in airtight containers for up to 3–4 days. Store the horseradish sauce separately.
- Reheating: Warm beef gently in a covered baking dish with a splash of broth to help prevent drying out.