Beef Tenderloin in Mushroom Sauce Recipe
- 1 teaspoon canola oil
- 4 tablespoons butter, divided
- 2 beef tenderloin steaks (8 ounces each)
- 1/2 cup chopped fresh mushrooms
- 1 tablespoon chopped green onion
- 1 tablespoon King Arthur Unbleached All-Purpose Flour
- 1/8 teaspoon salt
- Dash pepper
- 2/3 cup chicken or beef broth
- 1/8 teaspoon browning sauce, optional
- In a large skillet, heat oil and 2 tablespoons of butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove to a serving platter; keep warm.
- To pan juices, add the mushrooms, onions and remaining butter; saute until vegetables are tender. Add the flour, salt and pepper; gradually stir in broth until smooth. Add browning sauce if desired. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks. Yield: 2 servings.
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Beef Tenderloin in Mushroom Sauce(8)
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My 8 yr old daughter loves this receipe. It's the only way she will eat steak.
I made this for an early Valentine's dinner for my husband of 25+ years and it was delicious! I did use part water and part red cooking wine and added extra mushrooms and green onions. This will definitely be a go-to recipe for special occasions. Will try with broth next time because I think I will like it even better!
delicious!!! my husband loved it and he want me to make it again.
I used red wine as suggested by a previous post. This was delicious and very simple to make. Enjoyed!
We grilled our steaks instead of cooking them in pan so I think we missed some flavor from not cooking the mushrooms in the pan juices. I added a small amount of Dale sauce to the mushrooms and it still tasted great. Very easy!
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