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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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/best-ever-beef-tenderloin-with-dijon-cream-sauce-recipe-2/