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Beef Filets with Portobello Sauce Recipe
Beef Filets with Portobello Sauce Recipe photo by Taste of Home

Beef Filets with Portobello Sauce Recipe

Read Reviews (6)
4.78 6
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These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped fillets with crusty French bread, mixed salad and a light lemon dessert.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 2 beef tenderloin steaks (4 ounces each)
  • 1/2 cup dry red wine or reduced-sodium beef broth
  • 1 teaspoon King Arthur Unbleached All-Purpose Flour
  • 1/2 cup reduced-sodium beef broth
  • 1 teaspoon each steak sauce, Worcestershire sauce and ketchup
  • 1/2 teaspoon ground mustard
  • 4 ounces fresh baby portobello mushrooms, sliced
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 tablespoon minced chives, optional


  1. In a large nonstick skillet coated with cooking spray, brown steaks on both sides over medium-high heat. Remove and keep warm.
  2. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Combine flour and broth until smooth; whisk into the pan juices. Add steak sauce, Worcestershire sauce, ketchup and mustard. Bring to a boil.
  3. Return steaks to the skillet; add mushrooms. Cook for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Sprinkle with pepper, salt and chives if desired. Yield: 2 servings.
Originally published as Beef Filets with Portobello Sauce in Light & Tasty February/March 2005, p37

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Beef Filets with Portobello Sauce(6)

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Reviewed Jun. 17, 2013

The sauce is really good.

Reviewed Oct. 2, 2011

Good recipe!

Reviewed Sep. 12, 2011


Reviewed Apr. 19, 2011

I wanted to start cooking more beef recipies,and I loved this one! I have made it several times!

Reviewed Feb. 18, 2011

I just made this for our Valentine's Day dinner - delicious and easy!

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