Best-Ever Beef Tenderloin with Dijon Cream Sauce Recipe

Introduction

This Best-Ever Beef Tenderloin with Dijon Cream Sauce is an elegant yet simple dish perfect for special occasions or a luxurious weeknight meal. Tender, juicy beef is paired with a rich, tangy sauce that elevates every bite.

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 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. 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 the remaining Dijon mustard. Simmer the sauce gently until slightly thickened, 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

• Use a meat thermometer to ensure perfect doneness without overcooking.
• Substitute fresh rosemary for thyme if preferred; both complement the beef well.
• For a lighter sauce, replace half of the heavy cream with sour cream or crème fraîche.
• Serve with roasted vegetables or creamy mashed potatoes for a complete meal.

Storage

Store any leftover beef and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream sauce from breaking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the beef tenderloin to a different doneness?

Yes, adjust roasting time as needed and use a meat thermometer to reach your preferred internal temperature. For medium, aim for 140°F; for medium-well, 150°F.

Can I prepare the sauce ahead of time?

While the sauce is best made fresh from the pan drippings, you can prepare it up to a day ahead and gently reheat before serving, adding a splash of broth or cream if it thickens too much.

Best-Ever Beef Tenderloin with Dijon Cream Sauce Recipe

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4.5 from 76 reviews

This Best-Ever Beef Tenderloin with Dijon Cream Sauce is a succulent and tender roast beef dish, perfectly seared and roasted to medium-rare, then served with a rich and flavorful Dijon cream sauce infused with fresh herbs and garlic. Ideal for special occasions or a gourmet dinner at home.

• 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 oven and prepare beef: Preheat your oven to 425°F and lightly spray a baking dish with nonstick cooking spray. Pat the beef tenderloin dry with paper towels, then rub all sides evenly with salt, pepper, and 2 tablespoons of Dijon mustard to enhance the flavor.
2. Sear the beef: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the beef tenderloin and sear on all sides until a golden-brown crust forms, about 3-4 minutes per side. This step locks in juices and adds a rich flavor.
3. Roast the beef: Transfer the skillet with the seared beef into the preheated oven. Roast for 10-15 minutes, or until a meat thermometer inserted into the center reads 130°F for medium-rare doneness. Cooking time may vary depending on beef thickness.
4. Rest the beef: Remove the beef from the oven and place it on a cutting board. Let it rest for at least 10 minutes; this helps redistribute the juices, making the beef juicy and tender.
5. Prepare the Dijon cream sauce: Using the same skillet, sauté the minced garlic over medium heat until fragrant, about 1-2 minutes. Add 1 cup of low-sodium chicken broth to deglaze the pan, scraping up browned bits from the bottom for extra flavor. Stir in 1 cup heavy cream and an additional tablespoon of Dijon mustard, along with fresh thyme or rosemary. Let the sauce simmer gently for 3-5 minutes, until it thickens slightly.
6. Serve: Slice the rested beef tenderloin into medallions. Plate the slices and generously drizzle the warm Dijon cream sauce over the top. Serve immediately for a memorable and elegant meal.

Notes

• Use a meat thermometer to ensure perfect medium-rare doneness.
• Letting the beef rest is critical for juicy results.
• You can substitute fresh rosemary if you don’t have thyme.
• For a thicker sauce, simmer a bit longer or add a small slurry of cornstarch and water.
• This recipe can be paired beautifully with roasted vegetables or mashed potatoes.

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