Mushroom Beef Tenderloin
This dinner is a quick fix but seems special. A delightful mushroom sauce nicely complements the juicy beef. I like to serve it with toasted French bread.—Blanche Stevens, Anderson, Indiana
Ingredients
- 3/4 pound fresh mushrooms, sliced
- 5 tablespoons butter, divided
- 2 teaspoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup heavy whipping cream
- 1 tablespoon minced fresh parsley
- 6 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each)
Reviews
Delicious. Would not change a thing.
I made this yesterday. It was very tasty. I used sirloin steaks cut into smaller pieces because that's what I had on hand and I cooked them in a slow cooker, while I was out for the afternoon. The sauce/gravy was what I was most after and it was very good. I will definitely make it again.
I love this recipe. I have made this for guests and everyone raves about it. My son loves mushrooms so this is the perfect dish. I do add some garlic to this as well.
Enjoyed making this - added an onion, garlic, and crushed red pepper to the mushroom sauce to spice it up.
YUM! This is a restaurant-quality recipe that I plan to make a regular in our house. The hubby and I both loved it!