- 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 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.
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!"