Mushroom Beef Tenderloin Recipe

Mushroom Beef Tenderloin Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

This dinner is a quick fix but seems special. A delightful mushroom sauce nicely complements the juicy beef. I like to serve it with toasted French bread.—Blanche Stevens, Anderson, Indiana

This recipe is:

Quick

[X]

Rate Mushroom Beef Tenderloin Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Mushroom Beef Tenderloin Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

10 10 20

Ingredients

3/4 pound fresh mushrooms, sliced
5 tablespoons butter, divided
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup heavy whipping cream
1 tablespoon minced fresh parsley
6 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each)

Directions

In a large skillet, saute mushrooms in 3 tablespoons butter for 6-8 minutes or until tender. Stir in the flour, salt and pepper until blended. Gradually add the cream. Bring to a gentle boil; cook and stir for 1-2 minutes or until thickened. Stir in parsley; set aside and keep warm.
Meanwhile, in another large skillet, heat the remaining butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with the mushroom sauce. Yield: 6 servings.

Originally published as Mushroom Beef Tenderloin in Taste of Home October/November 2003, p49