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Beef Tenderloin in Mushroom Sauce Recipe

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When our kids are visiting Grandma, I make this recipe for just my husband, Derek, and me. It's a recipe my mother-in-law has been using for more than 30 years. I especially look forward to preparing it as part of a special Valentine's Day menu.—Denise McNab, Warrington, Pennsylvania

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Beef Tenderloin in Mushroom Sauce Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

30 30

Ingredients

1 teaspoon canola oil
4 tablespoons butter, divided
2 beef tenderloin steaks (8 ounces each)
1/2 cup chopped fresh mushrooms
1 tablespoon chopped green onion
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash pepper
2/3 cup chicken or beef broth
1/8 teaspoon browning sauce, optional

Directions

In a large skillet, heat oil and 2 tablespoons of butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove to a serving platter; keep warm.
To pan juices, add the mushrooms, onions and remaining butter; saute until vegetables are tender. Add the flour, salt and pepper; gradually stir in broth until smooth. Add browning sauce if desired. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks. Yield: 2 servings.

Originally published as Beef Tenderloin in Mushroom Sauce in Taste of Home February/March 1998, p10

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Beef Tenderloin in Mushroom Sauce (6)

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Beef Tenderloin in Mushroom Sauce

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Reviewed on Apr. 24, 2012 by Alejandralimon

delicious!!! my husband loved it and he want me to make it again.

Reviewed on Feb. 04, 2012 by dilbert098

I used red wine as suggested by a previous post. This was delicious and very simple to make. Enjoyed!

Reviewed on May. 18, 2011 by MelodyMahala

We grilled our steaks instead of cooking them in pan so I think we missed some flavor from not cooking the mushrooms in the pan juices. I added a small amount of Dale sauce to the mushrooms and it still tasted great. Very easy!

Reviewed on Feb. 14, 2011 by cherylkulpski

I actually substituted red wine for the broth and we felt that it put a ho-hum sauce way over the top! I'd give it 5 stars w/ the wine substitution.

Reviewed on Feb. 27, 2010 by MistressMary

Delicious! Although next time, I will probably leave out the browning sauce. It is a wonderful dish!

Reviewed on Feb. 14, 2009 by jorilo

I have been making this for our family's Valentine Day dinner for about 11 years! It is so delicious. Thank you Taste of Home for printing it so long ago!