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Beef pieces in the oven are juicy and soft

Juicy, Tender Oven-Baked Beef in Creamy Mushroom Sauce

Fast, delicious, and easy — a family dinner! Made this way, the beef comes out juicy and tender; the trick is in a few key details. As a bonus, it's served with a creamy mushroom sauce that makes the dish even tastier and more special.

Maria

Recipe author

Beef pieces in the oven are juicy and soft

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Composition / ingredients

Servings:

Beef tenderloin

300

Vegetable oil

Thyme

Ground black pepper

Salt

Button mushrooms

150

Heavy cream (20%)

200

Hard cheese

White wine (dry)

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 13 g

Fats 61 % 22 g

Carbohydrates 3 % 1 g

280 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you bake juicy, tender beef pieces in the oven? Gather your ingredients. Chilled meat is best — it stays juicier. For this dish, choose a young beef tenderloin or veal.
Step 2:

Wash the meat, pat it dry, and cut it into portions about 1¼–1½ inches (3–4 cm) thick. Don't cut them too thin, or the meat can dry out as it cooks.
Step 3:

Season the beef with thyme, pepper, and salt. Feel free to use any favorite meat seasonings you like.
Step 4:

Sear the beef pieces in vegetable oil over high heat, 3–4 minutes on one side, then 2–3 minutes on the other. It's important to preheat the oiled pan well first! To check whether it's hot enough, lower a spatula into it — if bubbles form around the spatula, it's time to add the meat. At this stage you're just searing the meat on both sides to seal in all the juices for baking.
Step 5:

Transfer the meat to a foil-lined baking sheet and place it in an oven preheated (10–20 minutes ahead) to 350°F (180°C) for about 25–30 minutes. The time and temperature are approximate — go by your own oven. When the time is up, carefully pierce one piece with a knife: if the juices run clear, the meat is done.
Step 6:

Make the sauce. There are lots of sauces you could pair with this meat, but I settled on creamy mushroom. Like any side, the sauce can be made while the meat bakes.
Step 7:

Wash the mushrooms, pat them dry, and cut them into small cubes.
Step 8:

Grate the cheese on a medium grater.
Step 9:

Sauté the mushrooms in vegetable oil in a skillet for 5 minutes.
Step 10:

Pour in the wine and simmer for about 3 minutes, until the liquid cooks off. You can skip the wine and use meat, vegetable, or mushroom broth instead.
Step 11:

Add the cheese to the pan. Let the mushrooms cook gently over low heat, stirring, until the cheese has fully melted.
Step 12:

Pour in the cream. Simmer, stirring, for about 4 minutes.
Step 13:

At the end, season the sauce with salt and pepper.
Step 14:

Arrange the hot beef tenderloin pieces on a plate, spoon the creamy mushroom sauce over them, and serve. Enjoy!

For extra tenderness, you can transfer the meat from the oven into a skillet and briefly braise it right in the sauce.
You can swap the beef for any other meat you prefer, but keep in mind the cooking time, flavor, and calorie count will change. Pork and lamb are usually fattier than beef, while chicken breast and turkey are leaner. And the cooking time depends not just on the type of meat but also on the cut and how young or old the meat is.
For secrets, hacks, and all the most useful tips, read our article: "Cream and sour cream in creamy sauces: how to keep them from curdling."
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.