Taste of Home
Beef Tenderloin in Mushroom Sauce
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 2 servings.
When our kids are visiting Grandma, I make this recipe for just my husband and myself. It's a recipe my mother-in-law has been using for more than 30 years. I especially look forward to preparing it as part of a special Valentine's Day menu. —Denise McNab, Warminster, Pennsylvania
Ingredients
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4 tablespoons butter, divided
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1 teaspoon canola oil
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2 beef tenderloin steaks (1 inch thick and 4 ounces each)
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1 cup sliced fresh mushrooms
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1 tablespoon chopped green onion
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1 tablespoon all-purpose flour
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1/8 teaspoon salt
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Dash pepper
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2/3 cup chicken or beef broth
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1/8 teaspoon browning sauce, optional
Directions
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1.
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.
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2.
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.
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