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Beef Filets with Portobello Sauce

 Beef Filets with Portobello Sauce
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.
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • In a large nonstick skillet coated with cooking spray, brown steaks
  • on both sides over medium-high heat. Remove and keep warm.
  • 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.
  • Return steaks to the skillet; add mushrooms. Cook for 4-5 minutes on

2 of 2

Beef Filets with Portobello Sauce (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.