Beef Tenderloin Roast with Marsala Cream Sauce and Smashed Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
