Best-Ever Beef Tenderloin with Dijon Cream Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
