Beef Tenderloin in Mushroom Sauce
Total TimePrep/Total Time: 25 min.
- 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
- In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm.
- In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Nutrition Facts1 serving: 417 calories, 32g fat (17g saturated fat), 112mg cholesterol, 659mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 26g protein.
Aug 16, 2019
Delicious sauce, My husband loved it, I will be doing it regularly :)
Jul 16, 2019
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.
Feb 15, 2019
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.
Feb 11, 2018
This was amazing! Doubled the sauce to put on mashed potatoes. Will definitely make again.
Feb 10, 2018
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.
Mar 9, 2017
Feb 13, 2017
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.
Feb 10, 2017
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.
Nov 20, 2014
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.
Oct 18, 2014
I liked this but would like to find a way to make it where it uses less fat.