Beef Tenderloin in Mushroom Sauce Recipe
Beef Tenderloin in Mushroom Sauce Recipe photo by Taste of Home
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Beef Tenderloin in Mushroom Sauce Recipe

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4.5 14 24
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When our kids are visiting Grandma, I make this recipe for just my husband, Derek, and me. It's a recipe my mother-in-law has been using for more than 30 years. I especially look forward to preparing it as part of a special Valentine's Day menu.—Denise McNab, Warrington, Pennsylvania
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 4 tablespoons butter, divided
  • 1 teaspoon canola oil
  • 2 beef tenderloin steaks (1 inch thick and 4 ounces each)
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon chopped green onion
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • Dash pepper
  • 2/3 cup chicken or beef broth
  • 1/8 teaspoon browning sauce, optional

Nutritional Facts

1 serving: 417 calories, 32g fat (17g saturated fat), 112mg cholesterol, 659mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 26g protein.


  1. In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm.
  2. In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks. Yield: 2 servings.
Originally published as Beef Tenderloin in Mushroom Sauce in Taste of Home February/March 1998, p10

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Wildfiremustang User ID: 1330024 263272
Reviewed Mar. 9, 2017

"Good flavor"

Corwin44 User ID: 7541400 261263
Reviewed Feb. 13, 2017

"I made this tonight for dinner, but I did change some things based on ingredients I had in the house. This was very good. I did not have tenderloin so I used rib eye steaks. I cooked them for 4 minutes on each side and they were perfect (medium). I did saut? shallots and garlic with the mushroom and deglazed my pan with 1/2 cup of dry sherry and a tablespoon of Worcestershire sauce, and I did use a 10 oz can of beef consume instead of broth. So I did change a few things but it was oh so good. The gravy was great over the steak and mashed potatoes. This was a very easy and fancy dish."

Anniesue19 User ID: 6724683 261111
Reviewed Feb. 10, 2017

"I have not made this so did not give it a rating. PLEASE don't cook to 145 F if you want medium rare. The temperature will rise once removed from the pan and you'll get at best a medium well to well done steak. For medium rare, your steak should be at 130 - 135 F and then tented to rest. It would be a shame to ruin an expensive piece of tenderloin."

homemadewithlove User ID: 4311884 26026
Reviewed Nov. 20, 2014

"Very Good sauce! I actually used cube steak because of cost - beef tenderloin is an expensive cut of meat. The cube steak was tender and the sauce delicious."

abashu User ID: 6784654 54041
Reviewed Oct. 18, 2014

"I liked this but would like to find a way to make it where it uses less fat."

RLiberty User ID: 7169427 51157
Reviewed May. 28, 2014

"This is gourmet good, and so simple! I can't count the number of times I have prepared this."

kbussey User ID: 614681 21792
Reviewed Mar. 28, 2013

"My 8 yr old daughter loves this receipe. It's the only way she will eat steak."

denisemicheleandrews User ID: 7118197 202572
Reviewed Feb. 1, 2013

"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!"

Alejandralimon User ID: 6208742 26397
Reviewed Apr. 24, 2012

"delicious!!! my husband loved it and he want me to make it again."

dilbert098 User ID: 3743376 21791
Reviewed Feb. 4, 2012

"I used red wine as suggested by a previous post. This was delicious and very simple to make. Enjoyed!"

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