Roast Tenderloin Diane

Roast Tenderloin Diane Recipe

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Lynette !


A special occasion meal. I love this at Christmas or Valentine's Day. 8 hour marinating time is not included in prep time.


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15 Min
1 Hr 10 Min


  • 1/4 c
    dry white wine
  • 1/4 c
  • 3 Tbsp
    fresh lemon juice
  • 1 tsp
    worcestershire sauce
  • 2 Tbsp
    fresh chives, minced
  • 1 1/2 tsp
  • 1/4 tsp
    freshly ground pepper
  • 2 lb
    beef tenderloin, trimmed
  • 1/2 lb
    fresh mushrooms, sliced
  • 1 Tbsp
    butter, melted
  • 2 Tbsp
  • 2 Tbsp

How to Make Roast Tenderloin Diane


  1. Combine the first 7 ingredients in a small bowl; stir well.
  2. Place the tenderloin in a large shallow dish; pour the marinade mixture over the tenderloin. Cover and marinate in the refrigerator 8 hours, turning occasionally.
  3. Remove the tenderloin from the marinade, reserving the marinade. Place the marinade in a small saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Set aside.
  4. Place the tenderloin on a rack in a shallow roasting pan; insert a meat thermometer, making sure it does not touch any fat. Bake at 425 degrees for 45 to 55 minutes, or until the thermometer registers 140 degrees (for rare), 150 degrees (for medium-rare), or 160 degrees (for medium). I do not suggest you cook this more than medium rare for best flavor and tenderness. Baste occasionally with the marinade. Let the tenderloin stand 10 minutes before serving.
  5. Saute the mushrooms in 1 tablespoon melted butter in a skillet until tender; set aside, and keep warm.
  6. Place any remaining marinade in a small saucepan; add water and 2 tablespoons butter. Bring to a boil; reduce heat, and simmer 3 minutes. Slice tenderloin; spoon sauce over tenderloin. Top with sauteed mushrooms.

Printable Recipe Card

About Roast Tenderloin Diane

Course/Dish: Roasts
Main Ingredient: Beef
Regional Style: French

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