Juicy, Tender Oven-Baked Beef with Creamy Mushroom Sauce

Quick, tasty and easy, for the whole family for dinner! Beef pieces in the oven according to this recipe will turn out juicy and soft, the main thing is to observe some nuances. As a bonus, it comes with a creamy mushroom sauce, which will make the dish even tastier and more festive.
cook time: 1h 20 min
Noah Merrick
Juicy, Tender Oven-Baked Beef with Creamy Mushroom Sauce

Nutrition Facts (per serving)

281
Calories
22g
Fat
1g
Carbs
13g
Protein

Ingredients (3 portions)

Basic:

Beef tenderloin 300 g
Vegetable oil 15 g
Thyme, thyme 1 tsp
Ground black pepper to taste
Salt to taste

For the sauce:

Champignon 150 g
Cream 200 g
Hard cheese 70 g
White wine 1 tbsp
Vegetable oil 1 tbsp
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to bake juicy and soft beef in pieces in the oven? Prepare your ingredients. It is better to take the meat chilled, it will be juicier. For this dish, choose young beef tenderloin or veal.

Step 2

Step 2
Wash the meat, dry it and cut it into portions 3-4 cm thick. It is better not to cut it into pieces that are too thin, as such meat can become dry during cooking.

Step 3

Step 3
Sprinkle the beef with thyme, pepper and salt. You can choose any favorite meat spices to suit your taste.

Step 4

Step 4
Fry the pieces of beef in vegetable oil over high heat, on one side for 3-4 minutes. Then on the other side for another 2-3 minutes. It is important to preheat the pan with oil well! To check if the pan is hot enough, dip a spatula into it. If bubbles gather around the shoulder blade, itʼs time to add the meat. At this stage, we only seal the meat on both sides so that all the juices remain inside during baking.

Step 5

Step 5
Transfer the meat to a baking sheet lined with foil and place in an oven preheated (10-20 minutes before baking) at 180°C for about 25-30 minutes. Time and temperature are approximate, be guided by the characteristics of your equipment. After the baking time has passed, carefully check one piece by piercing it with a knife: if clear juice flows out, the meat is ready.

Step 6

Step 6
Prepare the sauce. You can come up with different sauces for this meat, but I settled on creamy mushroom sauce. The sauce, like any side dish, can be prepared while the meat is baking in the oven.

Step 7

Step 7
Wash the mushrooms, dry and cut into small cubes.

Step 8

Step 8
Grate the cheese on a medium grater.

Step 9

Step 9
Fry the champignons in a frying pan in vegetable oil for 5 minutes.

Step 10

Step 10
Pour in the wine and simmer for about 3 minutes until the liquid has evaporated. You don’t have to use wine, but add meat, vegetable or mushroom broth instead.

Step 11

Step 11
Add cheese to the pan. Simmer the mushrooms over low heat, stirring until the cheese is completely melted.

Step 12

Step 12
Pour in the cream. Simmer, stirring, for about 4 minutes.

Step 13

Step 13
At the end, add salt and pepper to the sauce.

Step 14

Step 14
Place the pieces of hot beef tenderloin on a plate, pour over the creamy mushroom sauce and serve. Bon appetit!

Additional rubrics

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