Beef Tenderloin with Parmesan Cream Sauce

Wisconsin Cheese Beef Tenderloin with Parmesan Cream Sauce Recipe
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Active Time
40 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Parmesan can be used in this recipe.


  1. Heat oven to 400°F.
  2. Season steaks with salt and pepper. Warm olive oil in a large skillet over medium-high heat. Add steaks; cook for 2-3 minutes on each side or until browned.
  3. Place steaks on a greased 15 x 10-inch baking pan. Bake for 18-22 minutes or until a thermometer inserted into meat reads 145°F. Transfer steaks to a serving platter; tent with aluminum foil. Let rest for at least 5 minutes.
  4. Meanwhile, melt butter in the same skillet over medium heat. Add shallots; season with salt and pepper. Cook for 4-5 minutes or until shallots are tender, stirring occasionally.
  5. Add wine, stirring to loosen any browned bits from bottom of pan. Bring to a boil; cook and stir for 3-5 minutes longer or until wine is reduced to about 1/3 cup.
  6. Reduce heat to low. Gradually whisk in cream and Dijon mustard. Bring sauce just to a boil, stirring constantly. Cook and whisk for 4-6 minutes longer or until sauce is thickened.
  7. Remove from the heat. Gradually whisk in parmesan until melted. Season with salt and pepper. Serve sauce with steaks.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Wisconsin leads the production of award-winning parmesan cheese in the U.S. Its buttery, sweet and nutty flavors intensify with age.

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