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Beef Tenderloin in Mushroom Sauce

 Beef Tenderloin in Mushroom Sauce
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
2 ServingsPrep/Total Time: 30 min.


  • 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.

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Beef Tenderloin in Mushroom Sauce (continued)

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