Description
A quick and easy weeknight meal featuring tender beef and a luscious mushroom sauce, all cooked in one skillet.
Ingredients
Scale
- 2 to 3 pounds beef tenderloin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- Fresh herbs (thyme or parsley) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin generously with salt and pepper on all sides.
- In a large, oven-proof skillet, heat olive oil over medium-high heat and sear the beef on all sides until golden brown, about 2-3 minutes per side.
- Transfer the skillet to the oven and roast the beef for 25-30 minutes or until it reaches your desired doneness.
- Remove the skillet from the oven and let the beef rest for 10 minutes.
- Add mushrooms and garlic to the same skillet and cook until mushrooms are tender and garlic is fragrant, about 3-4 minutes.
- Pour in beef broth and bring to a simmer; reduce heat and let it bubble until reduced by half, about 5-7 minutes.
- Stir in heavy cream and Dijon mustard, cooking until the sauce thickens slightly, approximately 3-5 minutes.
- Slice the beef and serve topped with the mushroom sauce, garnished with fresh herbs.
Notes
This dish is customizable; feel free to add your favorite veggies. Perfect for meal prep and leftovers can be stored in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 100mg