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

Beef Filets with Portobello Sauce Recipe

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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 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 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

Light-Bodied Red Wine

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

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Reviewed Feb. 14, 2016

"I made this for our Valentines dinner tonight. Very very good. So easy too!"

Reviewed Dec. 26, 2014

"So easy to make and so delicious!"

Reviewed May. 27, 2014

"This recipe is definitely a keeper. Very easy and tasty."

Reviewed Apr. 26, 2014

"It was delicious! I loved the addition of mushrooms."

Reviewed Jun. 17, 2013

"The sauce is really good."

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