- 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
- 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.
- In 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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Beef Tenderloin in Mushroom Sauce
"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."
"I liked this but would like to find a way to make it where it uses less fat."
"This is gourmet good, and so simple! I can't count the number of times I have prepared this."
"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!"
"I actually substituted red wine for the broth and we felt that it put a ho-hum sauce way over the top! I'd give it 5 stars w/ the wine substitution."
"Delicious! Although next time, I will probably leave out the browning sauce. It is a wonderful dish!"