Beef Tenderloin Roast In Mushroom-Wine Sauce

Prep Time
Cook Time
Ready In

"Your guests will rave when they taste this beef tenderloin, I've made this many times and it always comes out wonderful. Cooking time stated is for a 3-pound beef tenderloin and cooked to medium-rare but more on the rare side, you might want to cook it a bit longer or use a thermometer for perfect results. This will feed up to 6-8 people if you are planning on serving more then prepare two separate recipes for 2 beef tenderloins and roast in two separate baking dishes"

Original is 8 servings


  • Serving Size: 1 (278.7 g)
  • Calories 717.7
  • Total Fat - 58.6 g
  • Saturated Fat - 25.6 g
  • Cholesterol - 180.1 mg
  • Sodium - 737.9 mg
  • Total Carbohydrate - 3.5 g
  • Dietary Fiber - 1.3 g
  • Sugars - 1.8 g
  • Protein - 41.3 g
  • Calcium - 48.3 mg
  • Iron - 5.6 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Line a medium roasting pan with foil. Lightly coat the tenderloin with olive oil; place on a plate and let sit out on the counter for 2 hours (this is an important step so do not omit, this will relax the meat fibers and make for a more tender and juicy beef roast!).

Step 2

Season the beef with salt and black pepper (use only about 1 teaspoon salt or it will draw out the moisture in the meat while cooking).

Step 3

Place in the roasting pan and bake uncovered in a 450 degree F oven for 15 minutes.

Step 4

Meanwhile while the roast is cooking; melt the 1/2 cup butter in a medium saucepan over medium heat. Add in onions slices, garlic and mushrooms; cook stirring for about 6-7 minutes. Add/stir in wine, Worcestershire sauce, Italian seasoning and hot sauce and pinch of black pepper. In a small bowl whisk together beef broth and flour until completely blended and smooth; add to the wine mixture. Reduce the heat and simmer stirring occasionally for 10 minutes or until the onion slices are tender.

Step 5

Remove the beef from the oven and reduce heat to 425 degrees, then top with prepared mushroom/wine sauce; return to oven for about 16-18 minutes more or to desired doneness. Transfer the beef to a serving platter and pour the sauce over beef or transfer to a gravy server.

Step 6

Let beef stand for 10-15 minutes before serving.


No special items needed.

3 Reviews


Made as directed except I didn't use the hot sauce. The roast was tender and super delicious! My family raved about how much they loved it! My new way to make roast!


review by:
(1 Sep 2018)


My husbands favorite meat is this type, and I made it for him for his birthday. It was just what I expected it would be, delicious! The wine was really good in this and the flavors were so good, not to mention the smell coming from the oven and following us around the house!


review by:
(21 Jan 2016)


This is a delicious tasting roast and we loved it! It came out on the rare side like we like it. I have a terrible time overcooking my meat so I was very happy when it came out to perfection! The sauce is amazing and it was really delicious with the meat!


review by:
(7 Oct 2012)

You'll Also Love