Beef Tenderloin in Mushroom Sauce
- 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
- 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.
- 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.
1 serving: 417 calories, 32g fat (17g saturated fat), 112mg cholesterol, 659mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 26g protein.
Aug 16, 2019Delicious sauce, My husband loved it, I will be doing it regularly :)
Jul 16, 2019My 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, 2019I 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.
Dec 31, 1969
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.