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Beef Tenderloin with Mushroom Sauce

 Beef Tenderloin with Mushroom Sauce
Broiled to perfection, these peppered steaks from Teresa Seaman of Pickerington, Ohio are draped with a wine and mushroom sauce for spectacular results.
4 ServingsPrep/Total Time: 20 min.


  • 4 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each)
  • 1 tablespoon coarsely ground pepper
  • 1/2 pound sliced fresh mushrooms
  • 1/3 cup butter, cubed
  • 1/2 teaspoon minced garlic
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 3/4 cup dry red wine or additional beef broth
  • 1/8 teaspoon salt


  • Rub pepper onto both sides of steaks. Grill, covered, over medium
  • heat or broil 4 in. from the heat for 6-8 minutes on each side or
  • until meat reaches desired doneness (for medium-rare, a thermometer
  • should read 145°; medium, 160°; well-done, 170°).
  • Meanwhile, in a large skillet, saute mushrooms in butter for 3-4
  • minutes or until tender. Add garlic; cook 1 minute longer. Stir in
  • flour until blended. Gradually stir in the broth, wine and salt.
  • Bring to a boil; cook and stir for 2-3 minutes or until thickened.
  • Serve with steaks. Yield: 4 servings.

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Beef Tenderloin with Mushroom Sauce (continued)

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