Pan-Seared Beef Tenderloin with Mushroom Sauce

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Tender beef tenderloin seared to medium-rare and topped with a savory mushroom sauce made with garlic, thyme, and a splash of beef broth. This American-inspired keto recipe, ready in about 27 minutes, pairs beef tenderloin, olive oil, unsalted butter 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

• 1 lb, trimmed beef tenderloin
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz, sliced cremini mushrooms
• 2 cloves, minced garlic
• 1 tbsp, chopped fresh thyme
• 1/2 cup, low sodium beef broth
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Season the beef tenderloin with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then sear the beef for 3 minutes per side until golden brown.
3. Step 3: Reduce heat to medium, add 2 tbsp unsalted butter, 8 oz sliced cremini mushrooms, and 2 minced garlic cloves; cook for 5 minutes until mushrooms are tender and golden.
4. Step 4: Add 1 tbsp chopped fresh thyme and 1/2 cup beef broth, stirring to deglaze the pan; cook for 3 minutes until sauce thickens slightly.
5. Step 5: Slice the beef and serve with the mushroom sauce.