Garlic and Herb Beef Tenderloin Recipe with Roasted Wild Mushrooms

Garlic and Herb Beef Tenderloin Recipe with Roasted Wild Mushrooms

If there is one thing I am sick on Thanksgiving, it’s turkey.  I mean I’ve been eating turkey for Thanksgiving and Christmas for the 33 years and I am OVER it!  For the past few years I’ve been trying up new things like a prime rib roast, or even smoking the turkey as opposed to the regular toss it in the oven at 6am and forget about it.  Thanksgiving is a day filled with thanks for all that we have, family, friends and food.  Food will always bring people together and it’s good it just makes the day that much more special.

One of my favorite things about this beef tenderloin recipe is that the prep is light and the cook times are fast making this a perfect recipe for a potential stressful day.  Thanksgiving can be really overwhelming because of all the side dishes, main protein entrees and desserts, so this recipe will help you out a ton, and no offense but beef tenderloin beats out turkey any day of the week.  By making this garlic and herb beef tenderloin recipe, I think it’s also an opportunity to start a new tradition in your home, and to create great lasting memories.  We are all eating the same thing on Thanksgiving, but if you’re the family making a roasted beef tenderloin then I’m going to your house.

I’m not hosting Thanksgiving next week, but we host a ton of holidays through the year. We do a Christmas party every year, Memorial Day, Labor Day, and a few others sprinkled in.  Before we rehabbed our kitchen, it was really hard to entertain since the kitchen is the meeting place.  We had this old dark kitchen with black marble and brown countertops, honestly it felt like a dungeon sometimes and more importantly it wasn’t anything I wanted to show off.  Since we finished up our kitchen last year we are chomping at the bit to host as many things as possible.  There is so much room in our kitchen and honestly it looks like a little French Café, thanks to the white tiles, industrial appliances and our Franke farmhouse sink with gooseneck faucets.  We get so many compliments on our Frank pot filler and of course the sink.  I always tell people that the pot filler is my absolute favorite thing.  Not only does it look beautiful it is incredibly functional when needing to fill up large pots of water.  Need-less-to-say, we are obsessed with our kitchen and the fixtures just help to beautify it even more.

When it comes to starting this beef tenderloin recipe you want to truss the meat using butchers twine.  This helps to seal in the juices while it is roasting making it extremely tender and flavorful.  If you don’t know how to truss it just google it as there are several video tutorials on how to do it.  Once it’s trussed you want to rub it down with olive oil, salt and pepper and a really easy garlic and herb sauce/marinade.  The herb and oil mixture honestly reminds me a bit of a chimichurri but with different herbs like thyme and rosemary.  You can spread about half of it on the beef and let it marinade for 30 minutes or so or get right to cooking, which is what I did.  I knew I was going to finish the filet with some of the sauce at the end making it extremely flavorful so to me there is no need to marinate but I know there are people out there who swear by it so I wanted to give you the option.

Sear the beef on all sides in a large sauté pan over high heat until it is golden brown.  You don’t want to cook it too long because it does need to spend a little time in the oven getting to temperature, plus you don’t want to burn it so be careful and watch it closely.  You’ll see in the video that I let the beef tenderloin rest for a few minutes before adding the herb and oil mixture, and then slicing it.

The mushrooms are really easy to make as they simply roast in a pan and then are finished off with butter, garlic, herbs and wine.  The mushrooms are fabulous by themselves but wow are they good when paired with the beef tenderloin.  Roasted wild mushrooms in general have an umami meaty flavor to them that when married with anything is amazing.  Serve this up with a simple horseradish cream and you are ready for an amazing Thanksgiving feast!  Happy Thanksgiving everyone!

Garlic and Herb Beef Tenderloin Recipe with Roasted Wild Mushrooms
Recipe type: main
Prep time: 
Cook time: 
Total time: 
Serves: 8
Put that turkey aside this thanksgiving and make this amazing Garlic and Herb Beef Tenderloin Recipe with Roasted Wild Mushrooms!
For the Horseradish Cream:
  • 1 cup of crème fraiche
  • ¼ cup of prepared horseradish
  • 1 tablespoon of heavy cream
  • 2 tablespoons of sliced chives
For the Mushrooms:
  • 2 tablespoons of olive oil
  • 2 cups each sliced cremini, shiitake and oyster mushrooms
  • 2 ounces of unsalted butter
  • 1 tablespoon of finely minced garlic
  • ½ peeled and small diced shallot
  • ⅓ cup of cabernet sauvignon
  • ½ cup of beef stock
  • 1 teaspoon of chopped fresh thyme
  • Kosher salt and fresh cracked pepper to taste
For the Beef Tenderloin:
  • 3 tablespoons each finely chopped fresh thyme and rosemary
  • ⅓ cup of finely chopped fresh parsley
  • 6 finely minced cloves of garlic
  • ½ peeled and small diced shallot
  • ⅔ cup of olive oil + 2 tablespoons
  • 4 pound beef tenderloin or 2 2-pound beef tenderloins, trussed
  • Kosher salt and fresh cracked pepper to taste
  1. Preheat the oven to 275°.
  2. Horseradish Cream: Add all of the ingredients to a small bowl and mix until combined. Chill before serving.
  3. Mushrooms: Add the olive oil to a large sauté pan over high heat and add in the mushrooms to caramelize, about 5 to 7 minutes. Mix often.
  4. Once browned, scrape the mushrooms to 1 side of the pan and on the other side add in the butter, garlic and shallots and cook for 1 to 2 minutes before mixing in with the rest of the mushrooms.
  5. Deglaze with wine and cook until the liquid is absorbed before adding in the beef stock. Reduce the amount of liquid until there is only 1 or 2 tablespoons left and finish with thyme, salt and pepper. Keep warm until serving.
  6. Beef: Add the herbs, garlic, shallot and ⅔ cup of olive oil to a medium size bowl and mix until combined. Set aside.
  7. Coat the beef tenderloin on all sides with the 2 tablespoons of olive oil and season generously with salt and pepper. Drizzle on ½ of the herb-oil mixture to all sides of the beef tenderloin.
  8. Next, sear the beef tenderloin in a large sauté pan over high heat until golden brown.
  9. Once browned, place the pan in the oven and cook for 20 to 25 minutes or until it has reached 120° internal temperature.
  10. Remove the beef from the pan and let rest for 3 to 4 minutes.
  11. Drizzle on more of the herb-oil mixture and slice and serve with mushrooms and horseradish cream.


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