Beef Fillets With Stilton Portobello Sauce Recipes

CLASSIC TENDERLOIN WITH BALSAMIC PORTABELLA SAUCE

Classic Tenderloin With Balsamic Portabella Sauce image

Make and share this Classic Tenderloin With Balsamic Portabella Sauce recipe from Food.com.

Provided by Olha7397

Categories Vegetable

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

4 lbs beef tenderloin
1 tablespoon olive oil
1 teaspoon pepper
1/2 teaspoon dried thyme
1 cup beef stock
2 portabella mushrooms, coarsely chopped
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
2 teaspoons all-purpose flour
2 teaspoons butter, softened
1 pinch salt
1 pinch pepper

Steps:

FOR THE BEEF TENDERLOIN: Place beef on rack in roasting pan. Brush with oil; sprinkle with pepper and thyme. Roast in 450°F oven for 40 to 50 minutes or until meat thermometer registers 140°F for rare, or until desired doneness.
Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly. Serve with Balsamic Portobello Sauce if you wish. Serves 16.
FOR THE PORTOBELLO SAUCE: Heat roasting pan over medium high heat for 1 minute. Pour in beef stock, stirring to scrape up any brown bits. Add mushrooms; cook, stirring frequently, for about 8 minutes or until very soft. Stir in vinegar.
Mix flour with butter until combined; whisk into pan and bring to boil, whisking constantly. Cook, whisking, for 1 minute or until glossy and thickened. Season with salt and pepper. Makes about 1 1/2 cups.
Canadian Living Winning Tastes of Beef.

Nutrition Facts : Calories 346.8, Fat 24.3, SaturatedFat 9.4, Cholesterol 98.7, Sodium 129.6, Carbohydrate 0.9, Fiber 0.2, Sugar 0.2, Protein 29.1

BEEF FILETS WITH PORTOBELLO SAUCE

Beef Filets with Portobello Sauce image

These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. -Christel Stein, Tampa, Florida

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 beef tenderloin steaks (4 ounces each)
1-3/4 cups sliced baby portobello mushrooms (about 4 ounces)
1/2 cup dry red wine or reduced-sodium beef broth
1 teaspoon all-purpose flour
1/2 cup reduced-sodium beef broth
1 teaspoon ketchup
1 teaspoon steak sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon minced fresh chives, optional

Steps:

Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan., Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil., Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.

Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 369mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges

BEEF FILLETS WITH STILTON PORTABELLA SAUCE

Beef Fillets With Stilton Portabella Sauce image

This is truly a special entree for a truly special occasion...Serve with roasted potatoes and steamed haricots vert. Celebrate!

Provided by MarieRynr

Categories Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 (6 ounce) beef tenderloin fillets
2 teaspoons chopped fresh tarragon
1/2 teaspoon fresh ground pepper
5 tablespoons butter
8 ounces portabella mushroom caps, sliced
1/3 cup dry red wine
1/2 cup sour cream
3 ounces Stilton cheese or 3 ounces blue cheese, crumbled
1 sprig fresh tarragon

Steps:

Rub the fillets with the chopped tarragon and pepper. Melt 2 TBS of the butter in a large skillet over medium high heat. Add the fillets and cook for 4 to 5 minutes on each side or to the desired degree of doneness. Remove from the skillet and keep warm.
Melt the remaining 3 TBS butter in the skillet. Add the mushrooms. Saute for 3 to 4 minutes or until tender. Add the wine. Cook for 1 to 2 minutes, stirring to deglaze the skillet. Stir in the sour cream. Add 1/4 cup of the cheese. Cook until melted, stirring constantly.
To serve, drizzle the sauce over the fillets. Sprinkle with the remaining cheese. Garnish with sprigs of tarragon.

Nutrition Facts : Calories 680.4, Fat 57, SaturatedFat 27.1, Cholesterol 165.3, Sodium 360.9, Carbohydrate 3.8, Fiber 0.7, Sugar 0.9, Protein 35.1

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