Beef Tenderloin in Mushroom Sauce
Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. —Denise McNab, Warminster, Pennsylvania
Ingredients
- 4 tablespoons butter, divided
- 1 teaspoon canola oil
- 2 beef tenderloin steaks (1 inch thick and 4 ounces each)
- 1 cup sliced 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
Reviews
Delicious sauce, My husband loved it, I will be doing it regularly :)
My husband and I have made this for years. We have the 1998 Taste of Home cookbook where we discovered the recipe. Easy and delicious.
I chose this recipe to make for me wife for Valentines day and it was awesome. I made the brussel sprouts and instead of a traditional mashed potato, I chose to use a garlic mashed twice backed potato. I also followed the suggestion below and doubled the sauce which I highly recommend, even if you do not like a lot of sauce. It goes well with the left over potato's anyway. I did not measure the temp of the steaks instead I followed the suggestions for time and added based on the size of mine. I turned mine at 6 minutes. I had one that was about an inch thick and one that was more than that and they were both about 6-8 ounces. I like medium rare and my wife medium and it worked out perfect to cook them at the same time. I would add that to remember to baste the steaks regularly to avoid drying out due to to the method of cooking. Give this a try and you will love it. Thank you.
This was amazing! Doubled the sauce to put on mashed potatoes. Will definitely make again.
I just couldn't make myself cook this in a skillet - I love char grilled and have NEVER cooked steak in a skillet unless it was a cube steak. I will try but am very skeptical.
Good flavor
I made this tonight for dinner, but I did change some things based on ingredients I had in the house. This was very good. I did not have tenderloin so I used rib eye steaks. I cooked them for 4 minutes on each side and they were perfect (medium). I did saut? shallots and garlic with the mushroom and deglazed my pan with 1/2 cup of dry sherry and a tablespoon of Worcestershire sauce, and I did use a 10 oz can of beef consume instead of broth. So I did change a few things but it was oh so good. The gravy was great over the steak and mashed potatoes. This was a very easy and fancy dish.
I have not made this so did not give it a rating. PLEASE don't cook to 145 F if you want medium rare. The temperature will rise once removed from the pan and you'll get at best a medium well to well done steak. For medium rare, your steak should be at 130 - 135 F and then tented to rest. It would be a shame to ruin an expensive piece of tenderloin.
Very Good sauce! I actually used cube steak because of cost - Beef tenderloin is an expensive cut of meat. The cube steak was tender and the sauce delicious.
I liked this but would like to find a way to make it where it uses less fat.