Recipe

Homestyle Beef Tenderloin

Pan-seared beef tenderloin with a cozy, creamy garlic mushroom sauce. Weeknight-friendly but dinner-party worthy, with crisp edges and a sauce you will want to spoon over everything.

By Matt Campbell

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4.8

Sliced beef tenderloin medallions on a plate with creamy mushroom garlic sauce and chopped parsley, with a cast iron skillet in the background

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Beef tenderloin has a reputation for being fancy, but I promise it can absolutely do “comfy Sunday dinner” without turning into a whole production. The move here is simple: we sear tenderloin medallions hard and fast for those crisp, browned edges, then build a creamy mushroom sauce in the same skillet so all the good stuff stuck to the pan becomes flavor. That sauce is the kind that makes you pause mid-bite and quietly reassess your life choices, specifically why you are not putting it on noodles every week.

This is a Mom’s Best Recipes kind of meal: accessible ingredients, clear steps, and a little room for you to taste and adjust like you own the kitchen. Serve it with mashed potatoes, buttered egg noodles, or a hunk of bread that is ready to do its job.

Beef tenderloin medallions searing in a cast iron skillet with mushrooms nearby

Why It Works

Tender, juicy steak every time: Quick sear plus a short rest keeps tenderloin buttery instead of dry.
One-pan creamy sauce: Mushrooms, garlic, and a splash of broth lift up all the browned bits for instant depth.
Comfort-food energy, special-occasion results: It feels classic and cozy, but it looks like you tried really hard.
Flexible finish: Add Dijon for tang, Parmesan for extra savor, or a squeeze of lemon if the sauce feels heavy.

Pairs Well With

Storage Tips

Leftovers are rare here, but if you do have them, the trick is storing the steak and sauce smart so the tenderloin stays tender.

Refrigerate

Store in an airtight container for up to 3 days.
If possible, keep steak and sauce separate. The sauce is forgiving, the steak is delicate.

Reheat (best method)

Warm the sauce in a small pan over low heat, stirring often. Add a splash of broth or cream if it tightens up.
Add the steak at the end just to warm through, about 1 to 2 minutes. Do not boil it unless you like sadness.

Can you freeze it?

You can freeze the sauce, but creamy sauces can separate. If you freeze, thaw overnight in the fridge and reheat gently while whisking.
I do not recommend freezing cooked tenderloin. It will still be edible, just not at its best.

Common Questions

Is beef tenderloin the same as filet mignon?

Filet mignon is cut from the beef tenderloin. In this recipe we are basically making filet-style medallions, even if your package is labeled “tenderloin steaks” or “tenderloin medallions.”

How do I know when the tenderloin is done?

The most reliable way is a thermometer inserted into the thickest piece: 125°F for rare, 130 to 135°F for medium-rare, 140 to 145°F for medium. Pull it a few degrees early because it will keep cooking while it rests.

Can I add wine?

Yes, if you want a little extra depth. Swap in 1/4 cup dry white wine for part of the broth when you deglaze, and let it simmer for a minute to cook off before adding the remaining broth. If you are keeping it alcohol-free, just stick with broth. The recipe is built to be delicious either way.

My sauce broke or looks grainy. Can I fix it?

Usually, yes. Take the pan off the heat for a minute, then turn the heat down low and whisk in 1 to 2 tablespoons of cold cream. Keep it gentle and do not let it boil hard. If it still looks rough, whisking in a small splash of broth can help smooth it out. The goal is steady, low heat and a little extra liquid, not more fat.

What mushrooms work best?

Cremini are my everyday pick, but button mushrooms work great too. If you want to go extra cozy, use a mix with shiitakes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (cast iron or stainless steel is ideal for a good sear)
Tongs for flipping
Instant-read thermometer (highly recommended)
Cutting board
Chef’s knife
Measuring cups and spoons

I used to think tenderloin was strictly “special occasion food,” like you had to wear nicer pants and say things like, “Shall we decant?” Then I started cooking more professionally and realized the real flex is not making it complicated. A good sear, a simple pan sauce, and the confidence to taste as you go is what makes it feel restaurant-level. This creamy mushroom version is the one I make when I want comfort but still want that little moment of, “Okay, wow.”