Beef Tenderloin in Mushroom Sauce

Name: Beef Tenderloin in Mushroom Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings.
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

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

Directions

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 Facts

1 serving: 417 calories, 32g fat (17g saturated fat), 112mg cholesterol, 659mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 26g protein.

Originally published as Beef Tenderloin in Mushroom Sauce in Taste of Home February/March 1998

Reviews

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Average Rating:

Tom

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.
Marijo

Feb 11, 2018

This was amazing! Doubled the sauce to put on mashed potatoes. Will definitely make again.
gram-9

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.
Wildfiremustang

Mar 9, 2017

Good flavor
Corwin44

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.
Anniesue19

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.
homemadewithlove

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.
abashu

Oct 18, 2014

I liked this but would like to find a way to make it where it uses less fat.
RLiberty

May 28, 2014

This is gourmet good, and so simple! I can't count the number of times I have prepared this.
kbussey

Mar 28, 2013

My 8 yr old daughter loves this receipe. It's the only way she will eat steak.