rosemary beef tenderloin with wild mushroom cream sauce.

This Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce is my go-to fancy holiday dinner that impresses everyone. Beef tenderloin steaks (filet mignon) seasoned with fresh rosemary and garlic and served with a rich and creamy wild mushroom sauce. There’s nothing more elegant or delicious to serve family and friends this December. Serve this alongside my crispy potato stacks and festive salad for a complete holiday dinner.
rosemary beef tenderloin with wild mushroom cream sauce.


  1. 1 (4-5 pound) beef tenderloin, cut into 6 steaks (or 6 filet mignon, tied)
  2. 2 tablespoons extra virgin olive oil
  3. 2 tablespoons fresh chopped rosemary
  4. 3 cloves garlic, finely chopped
  5. kosher salt and black pepper
  6. 2 tablespoons salted butter
  7. 2 shallots thinly, sliced
  8. 12 ounces wild mushrooms, torn
  9. 2 teaspoons dijon mustard
  10. 1/2 cup dry white wine
  11. 1 cup heavy cream or whole milk
  12. 1/3 cup grated parmesan
  13. kosher salt and pepper
  14. 1 pinch crushed red pepper flaker


  •  Preheat the oven to 400 degrees F. 
  • Rub the steaks with rosemary, and garlic. Season each side with salt and pepper. 
  •  Heat the olive oil in a large, oven safe skillet over high heat. When the oil shimmers, add the steaks and sear each side, about 2 minutes per side. Transfer the steaks to a baking sheet sheet and then place in the oven. Roast until the meat registers 120 to 125 degrees F. on a meat thermometer. For medium-rare/rare, about 8-12 minutes. Remove from the oven, cover tightly with foil, and allow to rest for 10 minutes.