The Latest

all lifestyle

BusinessFamilyGather

The Latest

food

lifestyle

Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

Beef tenderloin with parmesan cream sauce on a plate with cracked pepper

Beef Tenderloin With Parmesan Cream Sauce

Posted by: ari | well seasoned

When you're looking for easy elegance, there is nothing more special than a whole beef tenderloin. It's incredibly simple to cook (yes, really!) -- even foolproof -- and made more beautiful by a homemade Parmesan cream sauce. This showstopper is loved by all and is an easy option to feed a large crowd during the holidays.

recipe +-

Posted by: ari | well seasoned
Beef tenderloin with parmesan cream sauce on a plate with cracked pepper
Print Recipe
5 from 3 votes

Beef Tenderloin with Parmesan Cream Sauce

When you're looking for easy elegance, there is nothing more special than a whole beef tenderloin. It's incredibly simple to cook (yes, really!) -- even foolproof -- and made more beautiful by a homemade Parmesan cream sauce. This showstopper is loved by all and is an easy option to feed a large crowd during the holidays.
Prep Time15 mins
Cook Time1 hr 15 mins
Resting Time10 mins
Total Time1 hr 40 mins
Course: Dinner
Cuisine: American
Keyword: filet of beef, Parmigiano Reggiano, roast beef
Servings: 12 servings
Calories: 711kcal
Author: ari | well seasoned

Ingredients

For the beef tenderloin

  • 5-6 lb whole beef tenderloin
  • 4 Tbsp unsalted butter melted
  • 2 Tbsp kosher salt
  • 1 tsp freshly cracked black pepper plus more for serving
  • Flaky sea salt for serving

For the parmesan cream sauce

  • 3 cups heavy whipping cream
  • 3 cloves garlic peeled and smashed
  • 3-4 sprigs tarragon
  • 1 cup freshly grated Parmigiano Reggiano cheese
  • 2 Tbsp parsley finely chopped
  • 1 ½ tsp Dijon mustard
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper

For the sautéed mushrooms, optional

  • 2 Tbsp unsalted butter
  • 5 oz baby shiitake mushrooms stems removed
  • 1 medium shallot minced
  • ½ tsp kosher salt

Instructions

Cook the tenderloin

  • Allow beef tenderloin to sit at room temperature for 1 hour before cooking. Preheat oven to 275F then line a baking sheet with aluminum foil or parchment.
  • Place tenderloin on prepared baking sheet. Melt butter, then pour on top of tenderloin. Season on all sides with kosher salt and black pepper. Cook, undisturbed, in preheated oven for 1 hour 15 minutes, or until internal temperature of 130 F is reached (for medium rare). Begin checking temperature at 1 hour. To do this, place meat thermometer into end of tenderloin, inserting into the thickest part of the beef. Note that the temperature will continue to rise a bit as it rests.
    Seasoning a tenderloin on a baking sheet with butter salt and pepper

Sautéed shiitake mushrooms (optional)

  • Heat butter in a large skillet. Add mushrooms and cook undisturbed until browned and crispy, about 2-3 minuted per side. Add minced shallot, then season with kosher salt. Transfer to a bowl and set aside while you make the cream sauce.
    Sautéed shiitake mushrooms and shallots

Make the parmesan cream sauce

  • Place heavy cream in a large sauce pan, then add smashed garlic cloves and tarragon. Bring to a boil, then reduce until thickened, about 10-15 minutes. Cream will eventually bubble up, so make sure your pan is not too small. Use a slotted spoon to remove garlic and tarragon, then discard.
    Homemade parmesan cream sauce in a sauce pan
  • Add Parmigiano Reggiano, chopped parsley, Dijon, kosher salt, and black pepper, then stir to combine.

To serve

  • When ready to serve, slice tenderloin into pieces ¼" - ½" thick. Plate, then serve with parmesan cream sauce spooned on top (or on the side) along with sautéed mushrooms and shallots. Sprinkle the steak with flaky sea salt and black pepper just before serving.
    Sliced tenderloin on a cutting board

Notes

  • Cooked beef tenderloin will last up to 5 days in a refrigerator. Store parmesan cream sauce separately.
  • Nutrition facts assume all of parmesan cream sauce will be consumed, but you will very likely have leftovers. Take that into account if looking at nutrition facts.

Nutrition

Calories: 711kcal | Carbohydrates: 1g | Protein: 37g | Fat: 61g | Saturated Fat: 29g | Cholesterol: 201mg | Sodium: 1463mg | Potassium: 613mg | Fiber: 1g | Sugar: 1g | Vitamin A: 798IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 5mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!