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Beef Tenderloin in Mushroom Sauce Recipe

Beef Tenderloin in Mushroom Sauce Recipe

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: 30 min. YIELD:2 servings


  • 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

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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."

Reviewed Oct. 18, 2014

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

Reviewed May. 28, 2014

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

Reviewed Mar. 28, 2013

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

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!"

Reviewed Apr. 24, 2012

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

Reviewed Feb. 4, 2012

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

Reviewed May. 18, 2011

"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!"

Reviewed Feb. 14, 2011

"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."

Reviewed Feb. 27, 2010

"Delicious! Although next time, I will probably leave out the browning sauce. It is a wonderful dish!"

Reviewed Feb. 14, 2009

"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!"

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.