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 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 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.
- 2. 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.
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!"
"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!"
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.