Filets with Mushroom Sauce Recipe

4.5 1 3
Filets with Mushroom Sauce Recipe
Filets with Mushroom Sauce Recipe photo by Taste of Home
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Filets with Mushroom Sauce Recipe

Read Reviews
4.5 1 3
Publisher Photo
I serve this dish to company because it's simple to make, but looks as if I spent hours in the kitchen.—Carolyn Brinkmeyer, Aurora, Colorado
Recommended: 32 Super Steak Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 beef tenderloin steaks (4 ounces each)
  • 1 large onion, cut into 1/2-inch slices
  • 1/2 pound fresh mushrooms, thickly sliced
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 cup water
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon beef bouillon granules
  • 1/8 teaspoon pepper

Directions

Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, in a large skillet, saute onion and mushrooms in butter until tender. Stir in the tomatoes, water, basil, bouillon and pepper. Bring to a boil; cook and stir over medium heat for 5 minutes or until thickened. Serve with beef. Yield: 4 servings.
Originally published as Filets with Mushroom Sauce in Country Woman September/October 1998, p36

Nutritional Facts

1 each: 278 calories, 14g fat (0 saturated fat), 70mg cholesterol, 299mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.

  • 4 beef tenderloin steaks (4 ounces each)
  • 1 large onion, cut into 1/2-inch slices
  • 1/2 pound fresh mushrooms, thickly sliced
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 cup water
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon beef bouillon granules
  • 1/8 teaspoon pepper
  1. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  2. Meanwhile, in a large skillet, saute onion and mushrooms in butter until tender. Stir in the tomatoes, water, basil, bouillon and pepper. Bring to a boil; cook and stir over medium heat for 5 minutes or until thickened. Serve with beef. Yield: 4 servings.
Originally published as Filets with Mushroom Sauce in Country Woman September/October 1998, p36

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Sicalauw User ID: 2389267 30533
Reviewed Jul. 13, 2012

"The only thing I changed was no pepper & added garlic.

Added this to my monthly rotation."

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