Decadent Roasted Beef Tenderloin with Homemade White Wine Cream Sauce: The Ultimate Holiday Centerpiece
Elevate your next family dinner or special occasion with a show-stopping roasted beef tenderloin, perfectly seasoned and served with a luxurious homemade white wine cream sauce. This dish, while incredibly elegant and flavorful, is surprisingly simple to prepare, making it an ideal choice for a memorable meal that feels both indulgent and effortlessly gourmet. The rich, savory beef pairs exquisitely with the creamy, delicate sauce, transforming every bite into a decadent experience.
There’s an undeniable magic about a beef roast, especially when celebrating significant moments. While many traditions lean towards turkey or ham during the holidays, in my family, a beef roast is the quintessential centerpiece for any special gathering. It’s more than just a meal; it’s a tradition, a taste of home, and a symbol of festive cheer. Whether it’s Christmas dinner, a birthday, or simply a cherished family get-together, a perfectly cooked beef tenderloin always sets the scene for a truly special event.
This particular recipe for roasted beef tenderloin is designed to bring that gourmet restaurant experience right into your home with minimal fuss. While some might consider beef tenderloin a premium cut, its incredible tenderness and rich flavor profile make it absolutely worth the investment. Plus, its straightforward preparation means even novice cooks can achieve a beautifully cooked roast. Unlike larger, more challenging roasts where achieving consistent doneness can be tricky, the beef tenderloin allows for better temperature control, ensuring every slice is as perfect as the last. This post is proudly brought to you in partnership with CK Mondavi and Family. All opinions expressed are genuinely my own – to delicious food and good company!
One of the many advantages of preparing a full beef tenderloin is its versatility. Beyond serving it as a stunning roast, I often save a portion to cut into individual filet mignon steaks. These can be quickly seared for a spontaneous weeknight gourmet dinner or saved for a special treat later on. My birthday in January often sees me indulging in homemade filet mignon, usually with my husband, Jason, on side-dish duty! It’s a fantastic way to enjoy this luxurious cut in multiple ways, maximizing its value and delighting your taste buds on more than one occasion.
The beauty of this Roasted Beef Tenderloin with White Wine Cream Sauce lies in its elegant simplicity. The tenderloin is seasoned with nothing more than generous amounts of salt and pepper, but first, it receives a delicate yet crucial coat of Dijon mustard. This mustard isn’t just for flavor; it acts as a wonderful binder, ensuring the seasoning adheres perfectly to the meat, creating a delicious crust as it roasts. Following a cherished family tradition passed down from my mother, I always add a medley of button or cremini mushrooms to the roasting pan. As the beef cooks, these mushrooms absorb the rich pan drippings, becoming incredibly flavorful and tender, adding another layer of earthy goodness to the dish.
Now, let’s talk about the star companion: the white wine cream sauce. This sauce boasts a rich, luscious consistency, reminiscent of a decadent gravy but with a refined touch. It’s not overly thick, allowing the delicate flavors of white wine, cream, and a hint of butter (it is the season for indulgence, after all!) to shine through. The subtle tang of Dijon, mirroring the seasoning on the roast itself, beautifully ties the flavors together. Each spoonful is so incredibly delicious, you’ll be tempted to savor every last drop. While I wouldn’t recommend using a straw, it’s certainly a sauce you’ll want to generously drizzle over every slice of beef and perhaps even your side dishes.
What makes this white wine cream sauce truly remarkable is its versatility. While it’s an absolute dream paired with this roasted beef tenderloin, it’s also a fantastic addition to virtually any roast you might be preparing this year. So, even if beef tenderloin isn’t on your menu, you can still whip up this exquisite sauce to elevate chicken, pork, or even vegetarian dishes. It’s an easy way to add a touch of gourmet sophistication to any meal.
For those new to preparing beef tenderloin, one common concern is trimming the silver skin and tying the roast. While it might seem daunting at first, I promise it’s more straightforward than it appears. The silver skin is a tough membrane that won’t break down during cooking, so removing it ensures a more tender bite. Tying the roast with kitchen twine helps it maintain a uniform shape, which is crucial for even cooking throughout. If you’re hesitant about your knife skills, a simple solution is to ask your butcher to do it for you. Most butchers are happy to trim and tie a tenderloin beautifully, saving you time and ensuring a perfect presentation. Don’t let this minor step intimidate you; the results are always worth it!
One of the greatest benefits of a beef tenderloin is its relatively short cooking time, making it an excellent choice for a busy holiday or a special weeknight meal. This roast will be ready in under an hour, freeing you up to focus on other aspects of your dinner. While the tenderloin is roasting to perfection in the oven, you can prepare the divine white wine cream sauce, which comes together quickly with fresh thyme. For a beautiful and aromatic presentation, I love to garnish the finished roasted beef tenderloin with a few fresh sprigs of thyme. It’s an optional touch, but it adds an elegant flourish that complements the dish perfectly. If you’re looking for an ideal companion for this rich main course, I highly recommend a crisp and vibrant salad. This Winter Salad with Fig Jam Vinaigrette is a personal favorite, offering a refreshing contrast to the richness of the beef and sauce. Happy cooking, and happy holidays, friends!
Roasted Beef Tenderloin with a White Wine Cream Sauce
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Ingredients
Roasted Beef Tenderloin
- 1 3- pound beef tenderloin roast
- 2 tablespoons Dijon mustard
- 2 tablespoons Kosher salt
- 1 tablespoon coarsely ground fresh black pepper
- 2 tablespoons ghee or butter
- 16 ounces cremini or button mushrooms, halved
White Wine Cream Sauce
- ½ cup white wine – chardonnay suggested
- 2 tablespoons ghee or butter
- 2 teaspoons chopped fresh thyme
- 2 cups heavy cream
- ½ cup grated parmesan cheese
- Kosher salt and pepper – to taste
Instructions
Roasted Beef Tenderloin
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Begin by preparing the beef: generously rub the tenderloin with Dijon mustard, then season thoroughly with Kosher salt and freshly ground black pepper. Cover the seasoned roast and refrigerate it for at least one hour, or ideally, overnight, to allow the flavors to meld beautifully.
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Preheat your oven to 450°F (232°C). Place the tenderloin in a roasting pan. Scatter the halved cremini or button mushrooms around the beef and dot with ghee or butter. Roast in the preheated oven for 15 minutes. After this initial searing, reduce the oven temperature to 325°F (160°C) and continue roasting for an additional 30-35 minutes, or until the tenderloin reaches your desired internal temperature. For medium-rare, aim for 125°F (52°C); for medium doneness, target 145°F (63°C). Always use a reliable meat thermometer to ensure accuracy.
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Once cooked, remove the roast from the oven. It is crucial to allow it to rest for at least 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring a tender and moist result.
White Wine Cream Sauce
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While the beef is roasting or resting, begin preparing the white wine cream sauce. In a medium saucepan, pour in the white wine (Chardonnay is recommended for its balanced flavor). Bring to a simmer and cook for 3-5 minutes, or until the wine has reduced by approximately half, concentrating its flavor. Add the butter and fresh thyme, then whisk continuously until the butter has completely melted and incorporated into the wine.
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Slowly pour in the heavy cream, stirring constantly. Increase the heat slightly and bring the sauce to a gentle boil.
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Reduce the heat to low and allow the sauce to simmer for about 5 minutes, or until it has slightly thickened to a gravy-like consistency. Remove the saucepan from the heat and stir in the grated Parmesan cheese until smooth. Finally, season the sauce with Kosher salt and pepper to taste. Serve the white wine cream sauce warm alongside your sliced beef tenderloin.
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