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Filets with Mushroom Sauce

 Filets with Mushroom Sauce
I serve this dish to company because it's simple to make, but looks as if I spent hours in the kitchen.—Carolyn Brinkmeyer, Aurora, Colorado
4 ServingsPrep/Total Time: 25 min.


  • 4 beef tenderloin steaks (4 ounces each)
  • 1 large onion, cut into 1/2-inch slices
  • 1/2 pound fresh mushrooms, thickly sliced
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 cup water
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon beef bouillon granules
  • 1/8 teaspoon pepper


  • Grill, covered, over medium heat or broil 4 in. from the heat for 6-9
  • minutes on each side or until meat reaches desired doneness (for
  • medium-rare, a meat thermometer should read 145°; medium,
  • 160°; well-done, 170°).
  • Meanwhile, in a large skillet, saute onion and mushrooms in butter
  • until tender. Stir in the tomatoes, water, basil, bouillon and
  • pepper. Bring to a boil; cook and stir over medium heat for 5
  • minutes or until thickened. Serve with beef. Yield: 4 servings.
Nutritional Facts: 1 serving equals 278 calories, 14 g fat (0 saturated fat), 70 mg cholesterol, 299 mg sodium, 10 g carbohydrate, 0 fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable,

2 of 2

Filets with Mushroom Sauce (continued)

Nutritional Facts: 1-1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.