Beef Tenderloin in Mushroom Sauce Recipe
- 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
- 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.
1 serving: 417 calories, 32g fat (17g saturated fat), 112mg cholesterol, 659mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 26g protein.
Reviews for Beef Tenderloin in Mushroom Sauce
"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."
"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."
"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!"
"I have been making this for our family's Valentine Day dinner for about 11 years! It is so delicious. Thank you Taste of Home for printing it so long ago!"