Keto Beef Tenderloin with Whiskey Mushroom Cream

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A luxurious yet simple beef tenderloin seared to perfection and bathed in a rich, velvety mushroom cream sauce with a hint of whiskey. Perfect for a special weeknight dinner. This American-inspired beef recipe (keto), ready in about 30 minutes, pairs beef tenderloin, unsalted butter, cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz beef tenderloin
• 2 tbsp unsalted butter
• 1 cup cremini mushrooms
• 1 small shallot
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1 tbsp whiskey
• 1/2 tsp black pepper
• 1/4 tsp kosher salt
• 1 tsp fresh thyme leaves

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Instructions

1. Step 1: Pat the beef tenderloin dry with paper towels and season both sides evenly with 1/4 tsp kosher salt and 1/2 tsp black pepper.
2. Step 2: Heat 1 tbsp butter in a cast-iron skillet over medium-high heat until shimmering. Sear the beef for 3 minutes per side until a deep brown crust forms and the internal temperature reaches 120°F for rare.
3. Step 3: Remove the beef from the skillet, tent loosely with foil, and rest for 10 minutes while preparing the sauce.
4. Step 4: Melt the remaining 1 tbsp butter in the same skillet over medium heat. Add 1/4 cup sliced shallot and cook for 2 minutes until softened but not browned.
5. Step 5: Add 1 cup sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until they release their liquid and turn golden brown.
6. Step 6: Sprinkle 1 tbsp all-purpose flour over the mushrooms and stir constantly for 1 minute until the mixture becomes paste-like.
7. Step 7: Slowly pour in 1/2 cup heavy cream while whisking continuously until the sauce thickens and coats the back of a spoon, about 2 minutes.
8. Step 8: Stir in 1 tbsp whiskey and 1 tsp fresh thyme leaves, then remove from heat. Slice the rested beef thinly and serve immediately with the warm mushroom cream sauce.