Roast Beef Tenderloin with Mushrooms and White Wine Cream Sauce

Still not sure what you’re having for Christmas dinner? This dish will be the star of the show! The beef is super tender and the cream sauce to go along with each bite fills your mouth with so much flavor you’ll have to stop yourself from licking the plate. The Kelapo ghee gives the sauce and the tenderloin a super-rich flavor. It’s also a wonderful dish to bring to your friends and family during this holiday season.  



  • 1 (4 to 5 lb) whole beef tenderloin *trimmed of fat 
  • dijon mustard ( 2 tablespoons) 
  • crushed peppercorns OR fresh black pepper ( ¼ cup) 
  • kosher salt 
  • halved cremini mushrooms (16 oz) 
  • olive oil (1 tablespoon) 
  • Kelapo Ghee (4 tablespoons) 


  • white wine OR chicken broth (½ cup) 
  • Kelapo ghee (2 tablespoons) 
  • chopped fresh thyme (2 teaspoons) 
  • heavy cream or whole milk (2 cups) 
  • grated parmesan (⅓ cup) 
  • kosher salt 
  • black pepper 


  1. Before you begin cooking, make sure your beef is room temperature. Preheat the oven to 475 degrees Fahrenheit. Add 2 tablespoons of mustard to the beef and rub all over evenly. Next season the beef with salt and pepper. Set aside for now. 
  2. Using a large skillet – oven safe – add 16 oz of mushrooms, 1 tablespoon of olive oil, salt, and pepper. Mix together without heat; you will be cooking this in the oven. Next add the seasoned beef you had set aside on top of the mushroom skillet. Add 4 tablespoons of Kelapo ghee to the top of your beef and place in the oven. Bake for 25 to 40 minutes depending on the size of your beef.  
  3. Once cooked, remove the skillet from the oven onto a serving plate. Cover with tinfoil to keep warm. *let rest for a minimum of 10 minutes before slicing to serve. While the beef is resting, begin making the sauce. 
  4. Place the same skillet used in the oven with the beef over high heat. Add ½ cup of white wine and begin to scrape off any crispy bit off the pan with the wine. Let the wine simmer for 3 to 5 minutes. 
  5. Next add 2 tablespoons of Kelapo ghee and 2 teaspoons of thyme; cook for about 2 minutes. Add 2 cups of cream and bring to a boil. Let simmer for 5 minutes to allow the sauce to thicken. Remove the sauce from the heat and add in ⅓ cup of parmesan. Season with salt and pepper to taste. 
  6. Slice up the beef and serve with the creamy delicious sauce and mushrooms. Enjoy! 


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