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Why You’ll Love My Recipe
You know that feeling when you finally find the perfect shirt to match the pants you bought last week, and suddenly everything just works? That’s exactly how I felt the first time I made this Bacon Wrapped Beef Tenderloin with Creamy Mushroom Sauce! Tender beef, smoky bacon, and a rich, creamy mushroom sauce combine to create a restaurant-quality dish right in your kitchen – guaranteed to impress!
If wrapping things in bacon is your kind of cooking (same here!), be sure to try my Bacon Wrapped Grilled Filet Mignon or Bacon Wrapped Pork Tenderloin for date night or a special dinner at home.
Reader Review
Was actually looking for pork tenderloin filet wrapped in bacon, didn’t catch that this was beef until after I started. Used 1 cup chicken stock and 1 cup beef stock. Easy recipe that was delicious. Will definitely make again. Can’t wait to try with Beef! Was quick and delicious. Rich, flavorful mushroom sauce.
Karlynn’s Recipe Notes
- Skill Level: This recipe is so easy to make, you’ll wonder why you haven’t made it sooner!
- Total Time: You’ll have Bacon Wrapped Beef Tenderloins on the table in just 35 minutes.
- Variations: Not a mushroom fan? No problem! There are plenty of sauce options that pair beautifully with this tenderloin. Try a rich red wine sauce, a creamy Horseradish Sauce, or even a simple balsamic glaze. The possibilities are endless and easy to customize to your taste! Serve this dish with The BEST Buttery Garlic Mashed Potatoes and your favourite steamed vegetables for a delicious meal – and don’t forget dessert!
- Tools For This Recipe: You will need a large skillet, a spatula, a whisk, and a small bowl.
What You’ll Need for Ingredients
Bacon-Wrapped Beef Tenderloins: While you can absolutely slice and wrap your own beef tenderloin with bacon, I use the pre-wrapped beef tenderloin medallions from the store! It makes this recipe incredibly easy and time-saving.
White Mushrooms: These bring the creamy mushroom sauce to life with their rich, earthy flavor. Karlynn’s Tip: Feel free to add extra vegetables to boost nutrition and color as well! Carrots, spinach, or even peas work beautifully here.
Beef Stock: This forms the base of the sauce while helping to deglaze the pan and capture all those delicious browned bits from cooking the beef. Use your favorite beef stock, or try swapping in mushroom, vegetable, or turkey stock for a slightly different taste profile.
Worcestershire Sauce: A perfect match for beef, Worcestershire sauce adds a deeper, savory note that blends perfectly with the whipping cream. Karlynn’s Tip: Store-bought sauce works great, but you can make this meal extra from-scratch by using my Homemade Worcestershire Sauce!
Onion: Grated white onion adds subtle sweetness and blends smoothly into the sauce, pairing perfectly with minced garlic to build a rich flavor base.
How To Make Bacon Wrapped Beef Tenderloin With Creamy Mushroom Sauce
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- In a large skillet, heat the olive oil on medium-high, then fry the beef tenderloins until they are browned on the outside. Quickly brown and sear them for about 2 minutes on each side, as you will continue to cook them later.
- Once the tenderloins are seared and browned, remove them, place them on a plate, and tent with tinfoil.
- Place butter in the pan, and fry the mushrooms and onion until the onions are soft and the mushrooms have released most of their moisture. Add in the garlic and fry for 1-2 minutes until browned and fragrant.
- Pour in the beef stock and Worcestershire sauce, then stir and scrape any browned bits off the bottom of the pan.
- Reduce the sauce for another 5 minutes, then whisk together the cream and the cornstarch in a small bowl. Mix rapidly into the mushroom sauce and let it thicken.
- Return the beef tenderloins to the skillet and cook in the cream sauce until they are heated through to the middle and reach your desired doneness. Beef tenderloins are best when they are rare to medium-rare!
Karlynn’s Tips and Tricks for the Perfect Bacon Wrapped Beef Tenderloin With Creamy Mushroom Sauce
- Start with a Quality Tenderloin: Beef tenderloin is a premium cut, so you want to make sure it turns out perfectly every time! One of the best ways to save money is to buy a whole, untrimmed tenderloin and trim it yourself at home. It’s often much more affordable and gives you extra portions for future meals!
- Avoid Overcooking: Tenderloin is incredibly tender but also very lean, which means it can quickly become tough and dry if overcooked! For the best results, aim for medium-rare to medium doneness, about 130-145°F. This usually keeps everyone happy when serving guests and preserves the meat’s tenderness.
- Find the Perfect Doneness: A perfectly cooked beef tenderloin should be lightly browned on the outside with a warm pink center. The meat should be juicy, soft, and easy to cut – almost fork-tender. When cooked properly, tenderloin stays delicious and full of natural juices, whether served hot or slightly cooled!
Storage Instructions
This Bacon Wrapped Beef Tenderloin is amazing fresh, but leftovers reheat beautifully and make an incredible next-day meal!
Refrigerator: Store your leftover beef and mushroom sauce in an airtight container once completely cooled, and refrigerate for 3-4 days. Reheat gently in the oven at a low temperature or in the microwave until warmed through! If needed, add a splash of cream or a small pat of butter to restore the sauce’s creamy consistency.
Freezer: You can absolutely freeze cooked beef tenderloin, though the creamy mushroom sauce may separate slightly after thawing! For the best results, wrap cooled slices tightly in plastic wrap or foil, then place in a freezer-safe container and freeze for up to 3 months, following USDA food safety guidelines. Thaw overnight in the refrigerator and reheat slowly in the oven to maintain tenderness!
More Delicious Beef Recipes
If you love beef as much as we do, be sure to give these reader-favorite Beef Recipes a try next:
- This Skillet Beef Tenderloin Roast au Poivre & Mushrooms is a rich, restaurant-worthy dish featuring perfectly seared beef paired with a mushroom cognac sauce!
- My Slow Cooker Beef & Sweet Potato Stew is hearty, comforting, and packed with wholesome ingredients for an easy weeknight meal.
- A Simple and Delicious Crock Pot Beef Stew Recipe is a cozy classic that delivers deep, slow-cooked goodness with minimal effort!
And there you have it! Skip the steakhouse and bring those rich, indulgent flavors straight to your own kitchen. This Bacon Wrapped Beef Tenderloin With Creamy Mushroom Sauce is fancy enough for guests but simple enough to master with confidence!
Give this recipe a try, savor every bite, and don’t forget to leave a comment below to let me know how it turned out. I always love hearing about your kitchen successes!
Happy Cooking!
Karlynn
Bacon Wrapped Beef Tenderloin With Creamy Mushroom Sauce
Ingredients
- 4-6 bacon wrapped beef tenderloins
- 1 tablespoon olive oil
- 1 pound white mushrooms, washed and sliced
- ⅓ cup grated white onion
- 3 tablespoons salted butter
- 2 teaspoons minced garlic
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 3 tablespoons cornstarch
- ½ cup whipping cream
Instructions
- In a large skillet, heat the olive oil on medium-high then fry the beef tenderloins until they are browned on the outside. You want to quickly brown and sear them, around 2 minutes on each side, then later on you will continue to cook them. Once they are nicely seared and browned, remove them and place on a plate. Tent with tinfoil.
- Fry the mushrooms and onion in the pan, in the butter until the onions are soft and the mushrooms have reduced in size and released most of their moisture. Add in the garlic and fry for 1-2 minutes until browned and fragrant.
- Pour in the beef stock and Worcestershire sauce. Stir and scrape any browned bits off of the bottom of the pan for extra flavour.
- Reduce the sauce for another 5 minutes, then whisk together the cream and the cornstarch. Whisk rapidly into the mushroom sauce and let thicken.
- Return the beef tenderloins to the skillet and continue to cook in the cream sauce until they are heated through to the middle and are the doneness that you desire. Beef tenderloins are best when they are rare to medium-rare.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mary says
Can you use bacon wrapped five ounce filet mignon for this recipe
Kim Wicks says
Was actually looking for pork tenderloin filet wrapped in bacon, didn’t catch this was beef until after started. Used 1 cup chicken stock and 1 cup beef stock. Easy recipe that was delicious. Will definitely make again. Can’t wait to try with Beef! Was quick and delicious. Rich, flavorful mushroom sauce.
Dixie Harrison says
Mention some side dishes would be great.
Kim Wicks says
Was actually looking for pork tenderloin filet wrapped in bacon, didn’t catch this was beef until after started. Used 1 cup chicken stock and 1 cup beef. Easy recipe that was delicious. Will definitely make again. Can’t wait to try with Beef! Was quick and delicious. Rich, flavorful mushroom sauce.
Margo Haynes says
I used to make something similar to this many years ago living back home, guess it’s high tie to make it again!
Thank for the recipe & for reminding how delicious this dish is!