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Beef Filets with Portobello Sauce

14 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep/Total Time: 20 min.

Makes

2 servings

Updated: Oct. 13, 2023
These tasty steaks seem special, but they are fast enough for an everyday dinner. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. —Christel Stein, Tampa, Florida
Beef Filets with Portobello Sauce
Beef Filets with Portobello Sauce Recipe photo by Taste of Home
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Ingredients

  • 2 beef tenderloin steaks (4 ounces each)
  • 1-3/4 cups sliced baby portobello mushrooms (about 4 ounces)
  • 1/2 cup dry red wine or reduced-sodium beef broth
  • 1 teaspoon all-purpose flour
  • 1/2 cup reduced-sodium beef broth
  • 1 teaspoon ketchup
  • 1 teaspoon steak sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 tablespoon minced fresh chives, optional

Directions

  1. Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan.
  2. Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil.
  3. Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.

Nutrition Facts

1 steak with 1/3 cup sauce: 247 calories, 7g fat (3g saturated fat), 51mg cholesterol, 369mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 27g protein. Diabetic exchanges: 3 lean meat, 1 vegetable.