Best-Ever Beef Tenderloin with Dijon Cream Sauce Recipe

Introduction

This Best-Ever Beef Tenderloin with Dijon Cream Sauce is a simple yet elegant dish perfect for special occasions or a luxurious weeknight dinner. Tender and juicy beef is complemented by a rich, flavorful sauce that pairs beautifully with the meat.

Ingredients

• 1.5 lbs beef tenderloin
• 2 tablespoons Dijon mustard
• 1 cup heavy cream
• 1 tablespoon fresh thyme (or rosemary)
• 4 cloves garlic (minced)
• 1 cup low-sodium chicken broth
• Salt and pepper (to taste)
• 1 tablespoon olive oil

Instructions

1. Step 1: Preheat oven to 425°F and lightly spray a baking dish with nonstick cooking spray. Pat the beef tenderloin dry and rub all sides with salt, pepper, and Dijon mustard.
2. Step 2: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the beef on all sides until golden brown, about 3-4 minutes per side.
3. Step 3: Transfer the skillet to the oven and roast the beef for 10-15 minutes until the internal temperature reaches 130°F for medium-rare.
4. Step 4: Remove the beef and let it rest for at least 10 minutes. Meanwhile, in the same skillet, sauté minced garlic until fragrant, then add chicken broth, scraping up browned bits from the pan.
5. Step 5: Stir in heavy cream and remaining Dijon mustard. Simmer the sauce gently until it slightly thickens, about 3-5 minutes.
6. Step 6: Slice the rested beef into medallions and serve with the Dijon cream sauce drizzled on top.

Tips & Variations

• For an herbier flavor, add fresh rosemary instead of thyme or combine both.
• Allow the beef to rest fully before slicing to keep it juicy and tender.
• If you don’t have an oven-safe skillet, transfer seared beef to a baking dish before roasting.
• Add a splash of white wine to the sauce for extra depth before adding the cream.

Storage

Store leftover beef and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking the beef and to keep the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can substitute beef tenderloin with a similar tender cut like filet mignon or strip steak, but adjust cooking times accordingly to prevent overcooking.

How do I know when the beef is cooked to medium-rare?

Use a meat thermometer to check the internal temperature. Medium-rare beef should reach 130°F before resting, as the temperature will rise slightly while resting.

Best-Ever Beef Tenderloin with Dijon Cream Sauce Recipe

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★★★★★

4.9 from 102 reviews

A succulent and tender beef tenderloin roasted to perfection and served with a rich, creamy Dijon mustard sauce infused with fresh thyme and garlic. This elegant yet simple recipe is perfect for special occasions or a delicious weekend dinner.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef Tenderloin

• 1.5 lbs beef tenderloin
• Salt and pepper, to taste
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil

Dijon Cream Sauce

• 4 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 tablespoon fresh thyme (or rosemary)
• Additional 1 tablespoon Dijon mustard (for the sauce)

Instructions

1. Preheat and Prepare: Preheat your oven to 425°F (220°C) and lightly spray a baking dish or an oven-safe skillet with nonstick cooking spray. Pat the beef tenderloin dry with paper towels, then evenly rub all sides with salt, pepper, and 2 tablespoons of Dijon mustard.
2. Sear the Beef: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the beef tenderloin on all sides until it develops a golden-brown crust, about 3-4 minutes per side.
3. Roast the Tenderloin: Transfer the skillet with the seared beef directly to the preheated oven. Roast for 10-15 minutes, or until the internal temperature of the beef reaches 130°F (54°C) for medium-rare doneness.
4. Rest the Meat: Remove the beef from the oven and transfer it to a cutting board. Let it rest for at least 10 minutes to allow the juices to redistribute and ensure tenderness.
5. Make the Dijon Cream Sauce: Using the same skillet, place it back over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Pour in 1 cup of low-sodium chicken broth, scraping up any browned bits stuck to the pan for added flavor.
6. Finish the Sauce: Stir in 1 cup of heavy cream, 1 tablespoon of Dijon mustard, and fresh thyme. Allow the sauce to simmer gently on low heat until it thickens slightly, about 3-5 minutes. Adjust seasoning with salt and pepper if needed.
7. Serve: Slice the rested beef tenderloin into medallions and plate. Drizzle the warm Dijon cream sauce over the medallions and garnish with additional thyme if desired. Serve immediately.

Notes

• Make sure to let the beef rest after roasting to keep it juicy and tender.
• Use an instant-read thermometer to check the internal temperature for perfect doneness.
• You can substitute rosemary if fresh thyme is unavailable.
• This sauce pairs well with roasted vegetables, mashed potatoes, or a simple green salad.
• For a lighter version, you can substitute half-and-half for heavy cream but the sauce will be less rich.

Keywords: beef tenderloin, Dijon cream sauce, roasted beef, elegant dinner, easy beef recipe, main course beef