Beef Tenderloin Roast with Marsala Cream Sauce and Smashed Potatoes Recipe

Introduction

This Beef Tenderloin Roast with Marsala Cream Sauce and Smashed Potatoes is a perfect dish for special occasions or a comforting weekend dinner. The tender, juicy roast pairs beautifully with a rich, flavorful sauce and crispy parmesan potatoes for a truly memorable meal.

Ingredients

• 1 pound baby potatoes, halved if large
• 1 (4 pound) beef tenderloin, trimmed of fat and tied
• 1 stick (1/2 cup) salted butter, melted
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, chopped
• Salt and crushed black pepper
• 1/2 cup grated Parmesan
• 2 tablespoons salted butter (for sauce)
• 2 cups sliced cremini mushrooms
• 2 cloves garlic, chopped (for sauce)
• 2 teaspoons chopped fresh thyme (for sauce)
• 1 cup Marsala wine
• 2 cups heavy cream

Instructions

1. Step 1: Allow the beef to come to room temperature for at least 1 hour. Preheat the oven to 475° F.
2. Step 2: Arrange the potatoes on a large sheet pan or roasting pan. Place the beef in the center. If you have a roasting rack, place the beef on it.
3. Step 3: In a bowl, mix the melted butter, Dijon mustard, Worcestershire sauce, chopped thyme, and garlic. Pour this mixture evenly over the beef. Season the beef with salt and crushed black pepper. Insert a meat thermometer.
4. Step 4: Roast the beef until it registers 120° F to 125° F for medium-rare to rare, about 25 to 40 minutes depending on size. For rare, you may prefer to remove it at 115° F, as it will continue cooking while resting.
5. Step 5: Meanwhile, prepare the cream sauce. In a skillet over medium heat, melt 2 tablespoons of butter and cook the cremini mushrooms for about 5 minutes until golden. Add the garlic, fresh thyme, salt, and pepper, cooking for 2 more minutes.
6. Step 6: Pour 1/4 cup Marsala wine into the skillet and cook for 2 minutes until the mushrooms caramelize. Add the remaining Marsala wine and then the heavy cream. Reduce heat to medium-low and simmer until the sauce thickens. Season with salt and pepper, then keep warm.
7. Step 7: Remove the beef from the oven and place it on a serving plate. Cover loosely with foil and let it rest for 10 minutes.
8. Step 8: Toss the roasted potatoes in the melted butter remaining on the pan. Using the back of a fork or a potato masher, gently smash each potato. Sprinkle Parmesan over them and roast for an additional 10 minutes until crispy. Season with sea salt.
9. Step 9: Slice the rested beef tenderloin and serve it with the warm Marsala cream sauce and crispy smashed potatoes.

Tips & Variations

• For extra flavor, marinate the beef for a few hours in the butter and mustard mixture before roasting.
• Use Yukon Gold potatoes for a creamier texture if you prefer over baby potatoes.
• Add a splash of fresh lemon juice to the cream sauce right before serving for a subtle brightness.
• If Marsala wine is unavailable, dry sherry or a dry white wine can be used as a substitute.

Storage

Store leftover beef and potatoes in airtight containers in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave; reheat the cream sauce separately on the stove over low heat, stirring frequently to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the beef tenderloin to other doneness levels?

Yes, adjust the internal temperature for your preferred doneness: 130° F for medium, 140° F for medium-well. Remember to rest the meat after roasting to allow carryover cooking.

How can I make this recipe ahead of time?

You can roast the beef and prepare the sauce a day ahead. Store them separately and gently reheat before serving. Prepare the smashed potatoes just before serving for the best crispiness.

Beef Tenderloin Roast with Marsala Cream Sauce and Smashed Potatoes Recipe

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4.7 from 56 reviews

A succulent beef tenderloin roast cooked to perfection and served with a rich Marsala cream sauce and crispy smashed baby potatoes. This elegant dish combines tender, flavorful meat with earthy mushrooms and a creamy, wine-infused sauce, perfect for special occasions or a gourmet dinner at home.

• Author: Sana
• Prep Time: 1 hour 20 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours
• Yield: 6 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Roast

• 1 (4 pound) beef tenderloin, trimmed of fat and tied
• 1 stick (1/2 cup) salted butter, melted
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, chopped
• Salt and crushed black pepper to taste
• 1 pound baby potatoes, halved if large

For the Marsala Cream Sauce

• 2 tablespoons salted butter
• 2 cups sliced cremini mushrooms
• 2 cloves garlic, chopped
• 2 teaspoons chopped fresh thyme
• Salt and crushed black pepper to taste
• 1 cup Marsala wine
• 2 cups heavy cream

For the Potatoes Finish

• 1/2 cup grated Parmesan cheese
• Sea salt for seasoning

Instructions

1. Prepare the Beef: Remove the beef tenderloin from the refrigerator and allow it to come to room temperature for at least 1 hour. Preheat your oven to 475°F (246°C). This step ensures even cooking throughout the roast.
2. Arrange Potatoes and Beef: Place halved baby potatoes on a large sheet pan or roasting pan. Position the beef tenderloin in the center; if you have a roasting rack, place the beef on it to elevate for better heat circulation.
3. Make the Butter Mixture and Coat Beef: In a bowl, combine melted butter, Dijon mustard, Worcestershire sauce, chopped thyme, and garlic. Pour this mixture evenly over the beef, then season generously with salt and crushed black pepper. Insert a meat thermometer into the thickest part of the beef.
4. Roast the Beef and Potatoes: Roast the beef and potatoes in the preheated oven. Cook the beef until the internal temperature reaches 120°F to 125°F for medium-rare to rare, about 25 to 40 minutes depending on roast size. The chef recommends removing it at 115°F to allow for carryover cooking during rest.
5. Make the Marsala Cream Sauce: While the beef roasts, heat butter in a medium skillet over medium heat. Add mushrooms and cook for 5 minutes until golden. Add garlic, thyme, salt, and pepper; cook 2 minutes. Pour in 1/4 cup Marsala wine and cook for 2 minutes until mushrooms caramelize. Add remaining Marsala wine and heavy cream. Reduce heat to medium-low; simmer until thickened. Adjust seasonings and keep warm.
6. Rest the Beef: Remove the beef from the oven once it reaches the desired temperature. Transfer to a serving plate and cover loosely with foil. Let rest for 10 minutes to allow juices to redistribute.
7. Finish the Potatoes: Toss the roasted potatoes in the melted butter remaining on the pan. Using the back of a fork or a potato masher, carefully smash each potato slightly. Sprinkle with grated Parmesan cheese and return to the oven for about 10 minutes until the potatoes are crispy. Season with sea salt.
8. Serve: Slice the rested beef tenderloin and serve alongside the crispy smashed potatoes and warm Marsala cream sauce. Enjoy this elegant, flavorful meal immediately.

Notes

• Allowing the beef to come to room temperature before roasting ensures even cooking.
• Using a roasting rack elevates the beef for better air circulation and even roasting.
• Using a meat thermometer is crucial to avoid overcooking the tenderloin.
• Resting the beef after roasting helps retain its juices and improves tenderness.
• Be careful when smashing the potatoes to keep them intact yet crispy.
• If Marsala wine is unavailable, dry sherry or Madeira can be substituted, though the flavor will differ slightly.
• Parmesan cheese adds a delicious savory crust to the potatoes; use fresh-grated for best results.

Keywords: beef tenderloin roast, marsala cream sauce, smashed potatoes, roasted beef, cremini mushrooms, elegant dinner, holiday meal