Introduction

This beef tenderloin roast with Marsala cream sauce and smashed potatoes makes a stunning and flavorful meal perfect for special occasions. Tender, juicy beef pairs beautifully with a rich, velvety mushroom sauce and crispy, cheesy potatoes. It’s an impressive dish that’s surprisingly easy to prepare at home.

A white ornate plate holds a stack of sliced medium-rare steak pieces in deep brown and pink colors, topped with fried green herbs. On the right side of the plate, creamy light tan mushroom sauce with small brown mushroom slices is drizzled over the steak and spills onto the plate. There are two small pieces of roasted golden potatoes visible near the top of the steak. To the right of the plate is a black cast iron pan filled with more creamy mushroom sauce containing sliced mushrooms. The food and pan are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

2 cups sliced cremini mushrooms

2 cloves garlic, chopped

2 teaspoons chopped fresh thyme

1 cup Marsala wine

2 cups heavy cream

Instructions

Step 1: Allow the beef to come to room temperature for at least 1 hour. Preheat the oven to 475° F (245° C).

Step 2: Arrange the potatoes on a large sheet pan or roasting pan. Place the beef in the center, using a roasting rack if available.

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 into the thickest part.

Step 4: Roast the beef until it registers 120° to 125° F (49° to 52° C) for medium-rare, approximately 25–40 minutes depending on the roast size. Note that the temperature will rise slightly while resting.

Step 5: While the beef roasts, prepare the cream sauce. In a skillet over medium heat, melt 2 tablespoons of butter and cook the sliced mushrooms for 5 minutes until golden.

Step 6: Add the chopped garlic, fresh thyme, salt, and pepper to the mushrooms and cook for 2 more minutes.

Step 7: Pour in 1/4 cup of Marsala wine and cook until the mushrooms caramelize, about 2 minutes. Add the remaining Marsala wine and pour in the heavy cream. Reduce heat to medium-low and simmer until thickened. Adjust seasoning with salt and pepper. Keep warm.

Step 8: Remove the beef from the oven and transfer it to a serving plate. Cover loosely with foil and let it rest for 10 minutes.

Step 9: Toss the potatoes in the melted butter remaining on the pan. Use the back of a fork or a potato masher to gently smash each potato into a flat shape.

Step 10: Sprinkle the smashed potatoes with grated Parmesan and roast until crispy, about 10 minutes. Season with sea salt to finish.

Step 11: Slice the rested beef tenderloin and serve with the warm Marsala cream sauce and crispy smashed potatoes.

Tips & Variations

Use a meat thermometer for perfect doneness; 120° to 125° F gives medium-rare. Adjust according to your preferred doneness.

If you don’t have Marsala wine, dry sherry or Madeira can be a good substitute for the cream sauce.

For added flavor, sprinkle fresh chopped parsley over the finished dish before serving.

Make sure to let the beef rest after roasting to allow the juices to redistribute for juicy slices.

FAQs

Can I prepare this dish ahead of time?

You can roast the beef and prepare the sauce ahead, then reheat gently before serving. The potatoes are best roasted fresh but can be prepared in advance and reheated to maintain crispiness.

What if I don’t have a roasting rack?

If you don’t have a roasting rack, place the beef directly on the pan among the potatoes. Just be aware that the bottom may cook a bit faster. Turning the beef halfway through can help it cook evenly.