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Mushroom Beef Tenderloin

 Mushroom Beef Tenderloin
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
6 ServingsPrep/Total Time: 20 min.


  • 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)


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

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Mushroom Beef Tenderloin (continued)

Wine (continued)
Merlot or Syrah.