Restaurant-Style Beef Tenderloin in Creamy Dijon Sauce You Can Make at Home
A rich and elegant beef tenderloin topped with velvety Dijon cream sauce—ideal for special occasions and fancy dinners.
Ingredients
For the Beef Tenderloin:
- 1 (2.5–3 lb) beef tenderloin roast, trimmed
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, chopped (optional)
For the Dijon Cream Sauce:
- 1 tbsp butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine (or beef broth)
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- Salt and pepper, to taste
- 1 tsp lemon juice (optional)
Instructions
- Step 1: Prep the BeefTurn the oven on to 400°F, or 200°C. Dry the tenderloin with a pat. Season with salt, pepper, garlic, rosemary, and olive oil. A big skillet should be heated at medium-high heat. Sear the meat for two to three minutes on each side.
- Step 2: Roast the BeefMove the seared beef to an ovenproof dish or roasting pan. For medium-rare, roast in the oven for 25 to 35 minutes, or until the internal temperature reaches 130°F. Take it out and give it five to ten minutes to rest.
- Step 3: Make the Dijon Cream SauceAdd butter to the same skillet and cook the garlic and shallots for about two minutes, or until fragrant. Scrape up dark particles and deglaze with white wine. Cut it in half. Add Dijon mustard and heavy cream. Stir constantly for 5 to 7 minutes, or until thickened. If preferred, add lemon juice and salt and pepper for seasoning.
- Step 4: ServeAfter slicing the steak, liberally pour Dijon cream sauce over it. If desired, garnish with herbs.
Notes
After roasting, the beef should be rested to allow the liquids to redistribute uniformly.
For ideal doneness, use a meat thermometer.