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Beef Tenderloin with Mushroom Gravy Web Image

Beef Tenderloin with Sherry Gravy

Make dinner unforgettable with this elegant Beef Tenderloin with Sherry Mushroom Gravy from Dr. J’s Kitchen! This recipe shows you how to roast a tender, juicy beef tenderloin and pair it with a rich, flavorful mushroom and sherry‑infused gravy — a perfect centerpiece for holiday feasts, special occasions, or celebratory dinners.
The beef is seasoned and roasted to perfection, then served with a savory mushroom gravy made with aromatic herbs, mushrooms, and sherry for depth of flavor. This dish strikes the perfect balance between restaurant‑quality sophistication and home‑cooked comfort.
Whether you’re hosting guests or simply want to elevate your weeknight dinner, this beef tenderloin recipe delivers impressive results with clear, step‑by‑step guidance.
Why You’ll Love This Recipe:
- Juicy, tender roast beef with a restaurant‑style finish
- Rich mushroom gravy with savory sherry flavor
- Ideal for holidays, celebrations, or cozy dinners
- A classic beef roast that’s easier to make than you think
Add this Beef Tenderloin with Sherry Mushroom Gravy to your recipe collection for a timeless, crowd‑pleasing main course everyone will remember!
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Servings: 5
Course: Main Course
Cuisine: American
Ingredients Method Video

Ingredients
  

Beef Tenderloin Ingredients
  • 2 lb. center cut beef tenderloin roast trimmed
  • 2 T avocado oil
  • 1 T unsalted butter
  • Kosher salt
  • Ground black pepper
Sherry Mushroom Gravy Ingredients
  • 1 lb. cremini mushrooms sliced (you can use a mixture of any type of mushrooms)
  • 5 T unsalted butter divided
  • 1 clove garlic minced
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. dried thyme
  • ¼ tsp. dried rosemary
  • ½ C sherry wine
  • 1/3 C heavy cream

Method
 

Beef Tenderloin Instructions
  1. Preheat the oven to 400 degrees.
  2. Liberally season the beef roast with salt and pepper.
  3. Heat an oven proof skillet over medium heat with the butter and oil. Once the butter and oil begin to shimmer (may begin to smoke), add the beef. Cook approximately 6-8 minutes until browned on all sides.
  4. Insert a thermometer probe into the center of the meat. Transfer to the oven on the middle rack.
  5. Cook till internal temperature reaches 130 to 134 for medium rare, 135-144 for medium and 145-154 for medium well. I cooked mine until the temperature read 135 (we like our roast cooked to medium).
  6. Take it out of the oven and transfer to a platter. Cover loosely with aluminum foil. There will be carryover cooking which will increase the internal temperature a few degrees. Let the roast rest for 10-15 minutes. While the roast is resting, make the gravy (recipe below).
Sherry Mushroom Gravy Instructions
  1. Heat a large skillet over medium high heat. Add 3 T of butter to the pan. Once melted, add the mushrooms. Cook for 2 minutes, give the mushrooms a stir and add the remaining butter. Cook another 3 minutes.
  2. Add the garlic, salt, pepper, thyme and rosemary. Give it all a stir and cook for 2 minutes longer. The mushrooms should be lightly browned.
  3. Take the pan off the heat, pour in the sherry. Return the pan to the heat and reduce by half.
  4. Add in the cream. Cook for another few minutes until the sauce has thickened. Taste for seasoning.
  5. Serve over the tenderloin roast. Enjoy!
  6. Note: if your mushrooms are giving off too much liquid, you can reduce a bit longer.

Video