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Mushroom Beef Tenderloin Recipe
Mushroom Beef Tenderloin Recipe photo by Taste of Home

Mushroom Beef Tenderloin Recipe

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This dinner is a quick fix but seems special. A delightful mushroom sauce nicely complements the juicy beef. I like to serve it with toasted French bread.—Blanche Stevens, Anderson, Indiana
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 3/4 pound fresh mushrooms, sliced
  • 5 tablespoons butter, divided
  • 2 teaspoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream
  • 1 tablespoon minced fresh parsley
  • 6 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each)

Directions

  1. In a large skillet, saute mushrooms in 3 tablespoons butter for 6-8 minutes or until tender. Stir in the flour, salt and pepper until blended. Gradually add the cream. Bring to a gentle boil; cook and stir for 1-2 minutes or until thickened. Stir in parsley; set aside and keep warm.
  2. Meanwhile, in another large skillet, heat the remaining butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with the mushroom sauce. Yield: 6 servings.
Originally published as Mushroom Beef Tenderloin in Taste of Home October/November 2003, p49

Full-Bodied Red Wine

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

Reviews for Mushroom Beef Tenderloin

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Nov. 7, 2013

"I love this recipe. I have made this for guests and everyone raves about it. My son loves mushrooms so this is the perfect dish. I do add some garlic to this as well."

MY REVIEW
Reviewed Dec. 24, 2012

"Enjoyed making this - added an onion, garlic, and crushed red pepper to the mushroom sauce to spice it up."

MY REVIEW
Reviewed Jun. 23, 2011

"YUM! This is a restaurant-quality recipe that I plan to make a regular in our house. The hubby and I both loved it!"

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