Beef Tenderloin In Mushroom Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF TENDERLOIN WITH MUSHROOM SAUCE



Beef Tenderloin with Mushroom Sauce image

Broiled to perfection, these peppered steaks from Teresa Seaman of Pickerington, Ohio are draped with a wine and mushroom sauce for spectacular results.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

4 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each)
1 tablespoon coarsely ground pepper
1/2 pound sliced fresh mushrooms
1/3 cup butter, cubed
1/2 teaspoon minced garlic
2 tablespoons all-purpose flour
1 cup beef broth
3/4 cup dry red wine or additional beef broth
1/8 teaspoon salt

Steps:

  • Rub pepper onto both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in the broth, wine and salt. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with steaks.

Nutrition Facts :

BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE



Beef Tenderloin Filet with Mushroom Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 18

2 beef tenderloin filets, 6 ounces each
Olive oil
1/2 shallot, finely chopped
Kosher salt
1 clove garlic, minced
3 cremini mushrooms, thinly sliced
3 oyster mushrooms, thinly sliced
3 shiitake mushrooms, thinly sliced
1/4 cup veal demi-glace
3 sprigs thyme
2 Idaho potatoes, peeled and large-diced
Kosher salt
1/4 cup sour cream
Splash heavy cream
1/2 cup broccoli florets, blanched, shocked and rough chopped
1/2 cup shredded Cheddar
2 cups green beans
2 tablespoons olive oil

Steps:

  • For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
  • For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
  • Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
  • Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
  • Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
  • For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
  • Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
  • Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.

BEEF TENDERLOIN IN MUSHROOM PORT SAUCE



Beef Tenderloin in Mushroom Port Sauce image

Mushrooms and port wine flavor the sauce for luscious beef tenderloin. Impressive enough for guests, yet easy enough for any family dinner.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Dinner

Time 1h

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
2 large cloves garlic (minced)
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3 pounds well-trimmed beef tenderloin roast ( center cut )
3 tablespoons butter
1 pound mixed fresh mushrooms (shiitake, cremini, and oyster, stems removed and cut in half if large)
1/4 cup shallots (finely chopped)
1 cup good port wine
1 can (13 3/4 to 14 1/2 oz.) ready-to-serve beef broth
1/4 cup coarse-grain Dijon-style mustard
1 tablespoon cornstarch (dissolved in 2 tbsp. water)
Optional: 1 tablespoon butter (softened)

Steps:

  • Gather the ingredients.
  • Preheat oven to 425 F.
  • Combine olive oil, garlic, salt, and pepper. Press evenly into surface of beef.
  • Heat a large nonstick skillet over medium-high heat until hot. Brown beef evenly on all sides to sear.
  • Transfer to rack in a shallow roasting pan. Insert meat thermometer so tip is centered in the thickest part of the roast, not resting in fat. Do not add water or cover. Roast in preheated oven about 30 to 35 minutes for medium-rare to medium doneness.
  • Meanwhile, in the same skillet, heat 1 1/2 tablespoons butter over medium-high heat until hot. Add half of the mushrooms and the shallots. Cook and stir until mushrooms are tender. Remove from skillet. Repeat with remaining butter and mushrooms. Set aside.
  • In the same skillet, bring port wine to a boil over high heat. Cook 5 to 7 minutes or until almost syrupy (reduced to about 2 tablespoons). Stir in broth, mustard, and cornstarch mixture. Cook until slightly thickened and bubbly, stirring occasionally. Return mushrooms to the sauce.
  • Remove roast from oven when meat thermometer registers 135 F. Transfer roast to a carving board. Tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to reach 145 F for medium rare).
  • Carve roast into slices. If desired, immediately before serving, stir 1 tablespoon softened butter into sauce . Serve with roast.
  • Enjoy!

Nutrition Facts : Calories 864 kcal, Carbohydrate 8 g, Cholesterol 208 mg, Fiber 1 g, Protein 58 g, SaturatedFat 26 g, Sodium 1124 mg, Sugar 3 g, Fat 65 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g

PEPPERED BEEF TENDERLOIN WITH MUSHROOM SAUCE



Peppered Beef Tenderloin with Mushroom Sauce image

Drape a rich mushroom sauce over slices of perfectly seasoned beef tenderloin for a memorable holiday dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 12

Number Of Ingredients 15

4- to 4 1/2-lb beef tenderloin roast
2 tablespoons olive or vegetable oil
2 teaspoons coarse ground black pepper
1/4 cup butter or margarine
1 medium onion, finely chopped (1/2 cup)
1 clove garlic, finely chopped
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 tablespoons dry sherry, if desired
1 tablespoon cornstarch
1/4 cup cold water
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 can (10 1/2 oz) condensed beef consommé
1 teaspoon Dijon mustard
1 teaspoon tomato paste (from 6-oz can)

Steps:

  • Heat oven to 425°F. Rub beef with oil; sprinkle with pepper. Place beef on rack in shallow roasting pan, or place diagonally in 15x10x1-inch pan. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
  • Bake uncovered 30 to 45 minutes or until thermometer reads 135°F. Cover beef loosely with tent of foil and let stand 15 to 20 minutes until thermometer reads 145°F (medium-rare doneness). (Temperature will continue to rise about 10°F and beef will be easier to carve.)
  • Meanwhile, in 12-inch nonstick skillet, melt butter over medium heat. Cook onion, garlic and mushrooms in butter 8 to 10 minutes, stirring occasionally, until mushrooms are completely tender and beginning to brown. Stir in sherry. In small bowl, mix cornstarch and water; stir cornstarch mixture into mushroom mixture. Stir in thyme, pepper and beef consommé; cook and stir about 2 minutes or until slightly thickened and bubbly. Stir in mustard and tomato paste until well blended. Heat just until hot. Spoon sauce over sliced beef.

Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 1/2 g

More about "beef tenderloin in mushroom sauce recipes"

BEEF TENDERLOIN WITH A RED WINE MUSHROOM SAUCE
beef-tenderloin-with-a-red-wine-mushroom-sauce image
Web Nov 30, 2016 While the beef is cooking, sauté the mushrooms for the red wine sauce. Heat 1 tablespoon of butter in a skillet over medium heat …
From thekittchen.com
Reviews 22
Estimated Reading Time 5 mins
Servings 3-4
Calories 268 per serving
  • Heat oven to 250 degrees. Either finely chop the garlic or crush it with a garlic press. Place the beef in the center of a roasting pan on top of the sprigs of rosemary. Spread the butter, garlic, and mustard evenly over the beef. Sprinkle the salt and pepper over.
  • Place the beef on a center rack in the oven to roast. For medium rare beef, you want to roast the beef until it reaches 125 degrees before you sear it. The cooking time will depend on the size of the beef tenderloin, but it took about 1 hour and 20 minutes for a 2-pound beef tenderloin to reach 125 degrees. The key is to keep your eye on the temperature of the meat; this is the time to use an in-oven digital thermometer if you have one.
  • While the beef is cooking, sauté the mushrooms for the red wine sauce. Heat 1 tablespoon of butter in a skillet over medium heat low. Once the butter has melted, added the mushrooms and dust with a bit of salt and pepper. Stir to evenly distribute the butter, and add the red wine. Sauté the mushrooms until half of the liquid has been absorbed. Then set aside for later.
  • Once the beef reaches 125 degrees, increase the temperature of the oven to broil (or high broil if you oven has multiple broil settings). Broil the beef for 2-4 minutes, keeping a close eye on the beef. You want a slight crust to form on the beef.
See details


BEEF TENDERLOIN WITH MUSHROOM SAUCE (VIDEO)
beef-tenderloin-with-mushroom-sauce-video image
Web Dec 18, 2020 Stir in heavy cream and mushrooms, bring back to a boil then reduce heat and simmer another 2-3 minutes or until sauce …
From natashaskitchen.com
5/5 (89)
Calories 625 per serving
Category Main Course
  • Preheat oven to 500˚F with rack in the center of the oven. Pat dry your room temperature tenderloin with paper towels. Tie tenderloin with kitchen string.
  • Place a large heavy skillet over medium-high heat. Add 2 Tbsp butter and 1 Tbsp oil then add sliced mushrooms and onion and sauté together, stirring frequently for 5-7 minutes or until onions are soft and mushrooms are lightly browned.
See details


25 BEST BEEF TENDERLOIN RECIPES & IDEAS - FOOD NETWORK
25-best-beef-tenderloin-recipes-ideas-food-network image
Web Dec 15, 2022 A sprinkling of kosher salt and sugar help deepen the flavors, and crushed peppercorns add spice and crunch. Be sure to …
From foodnetwork.com
Author By
See details


BEEF TENDERLOIN WITH MUSHROOM GRAVY RECIPE | DIETHOOD
beef-tenderloin-with-mushroom-gravy-recipe-diethood image
Web Sep 7, 2020 Stir in the mushrooms; season with salt and pepper and cook for 5 minutes, undisturbed. Stir and continue to cook for 3 to 4 more minutes, or until very tender and caramelized. Remove mushrooms …
From diethood.com
See details


STUFFED BEEF TENDERLOIN WITH BURGUNDY-MUSHROOM …
stuffed-beef-tenderloin-with-burgundy-mushroom image
Web Jan 6, 2022 Prepare the Sauce: While Beef rests, melt 1 tablespoon of the butter with olive oil in a large skillet over medium-high. Add mushrooms, and cook, stirring once or twice, until lightly browned, 5 to 6 minutes. …
From southernliving.com
See details


BEEF TENDERLOIN WITH TRUFFLED MUSHROOM SAUCE - SIMPLY …
beef-tenderloin-with-truffled-mushroom-sauce-simply image
Web Dec 6, 2020 Cook over medium heat until the mushrooms are golden brown then pour in the cream, lemon juice and truffle oil. Season with salt and pepper. Simmer for a few minutes until the sauce coats the back of …
From simply-delicious-food.com
See details


ROSEMARY BEEF TENDERLOIN WITH WILD MUSHROOM CREAM …
rosemary-beef-tenderloin-with-wild-mushroom-cream image
Web Dec 12, 2018 Instructions. 1. Preheat the oven to 400 degrees F. 2. Rub the steaks with rosemary, and garlic. Season each side with salt and pepper. 3. Heat the olive oil in a large skillet over high heat. When the oil …
From halfbakedharvest.com
See details


SLOW ROASTED BEEF TENDERLOIN WITH CREAMY MUSHROOM …
slow-roasted-beef-tenderloin-with-creamy-mushroom image
Web Mar 14, 2021 Slice tenderloin into 1 inch steaks and serve with prepared sauce. Creamy mushroom sauce In a skillet over medium heat, melt butter. Add sliced mushrooms and cook until lightly browned, about 4-5 …
From thetoastykitchen.com
See details


SMOKED BEEF TENDERLOIN FOR BEEF WELLINGTON - BARBECUEBIBLE.COM
Web 37 minutes ago Beef Wellington Recipe. First, I liberally seasoned the D’Artagnan tenderloin (which was just over a pound) with salt and freshly-ground black pepper, then …
From barbecuebible.com
See details


BEEF TENDERLOIN WITH OYSTER MUSHROOMS - 2 RECIPES | BONAPETI.COM
Web Beef Tenderloin with Oyster Mushrooms, 2 recipe inspirations. Beef Scallops in Mushroom Sauce. Beef and rum stew. Cooking Recipes; Articles; ... Browse through 2 …
From bonapeti.com
See details


BEEF TENDERLOIN WITH MUSHROOM SAUCE OR SIMPLE AU JUS
Web Feb 10, 2018 Add ½-¾ cup beef broth and bring the liquid to a boil, scraping the bottom of the pan to incorporate all the beefy particles. Stir in any accumulated juices from the …
From fountainavenuekitchen.com
See details


BEEF TENDERLOIN STEAKS WITH SHIITAKE MUSHROOM SAUCE RECIPE
Web Step 1. Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to …
From myrecipes.com
See details


BEEF TENDERLOIN WITH TARRAGON MUSHROOM SAUCE | CANADIAN …
Web Sprinkle with flour; cook for 1 min. Add onions; cook, stirring, for 1 min. Add broth and tarragon; bring to boil. Boil, stirring often, until liquid is reduced by half. Stir in cream and …
From dairyfarmersofcanada.ca
See details


BEEF TENDERLOIN WITH CABERNET-MUSHROOM SAUCE
Web Jun 8, 2018 Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray. Tie kitchen string around beef in 4 places. Season with 1 teaspoon salt …
From eatingwell.com
See details


BEEF STROGANOFF WITHOUT MUSHROOMS: A DELICIOUS TWIST TO A CLASSIC …
Web Apr 23, 2023 Return the beef to the skillet and simmer for 10-15 minutes until the sauce has thickened and the beef is cooked through. Season with salt and pepper to taste. …
From linkedin.com
See details


ROAST BEEF TENDERLOIN WITH PORT-MUSHROOM SAUCE RECIPE
Web Ingredients 2 teaspoons dried thyme 6 garlic cloves, minced 1 ¼ teaspoons salt, divided ¾ teaspoon black pepper 1 (2 1/2 pound) center-cut beef tenderloin, trimmed Cooking …
From myrecipes.com
See details


BEEF TENDERLOIN WITH MUSHROOM PAN SAUCE - FIFTEEN SPATULAS
Web Feb 11, 2020 In the meantime, melt the butter in the pan you cooked the beef in, and add the mushrooms. Season with a pinch of salt, about ⅛ teaspoon, and cook for about 10 …
From fifteenspatulas.com
See details


BEEF TENDERLOIN WITH MUSHROOM SAUCE | FILET OF BEEF RECIPE
Web Beef Tenderloin with Mushroom Sauce is a holiday-worthy and impressive main course. Learn how to prep, tie, and cook a beef tenderloin roast in the oven. ⬇️⬇️⬇️⬇️ …
From youtube.com
See details


MONTREAL BEEF TENDERLOIN WITH BIG HOSS’ MUSHROOM COGNAC …
Web Oct 15, 2021 Step 4. Put the tenderloin over direct heat and grill until browned, about 2 minutes on each side. Transfer the tenderloin to indirect heat, away from the coals, …
From grillgrate.flywheelsites.com
See details


ROAST BEEF TENDERLOIN WITH SAUTéED MUSHROOMS - SIMPLY RECIPES
Web Oct 20, 2021 Add 3 tablespoons of butter to the same pan you used to sear the beef roast. Heat on medium heat to melt the butter. Add the minced shallots and garlic, and cook for …
From simplyrecipes.com
See details


TANTALIZE YOUR TASTE BUDS: 7 BEST MUSHROOM SAUCES FOR ROAST BEEF
Web Apr 24, 2023 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons all-purpose flour. 2 tablespoons beef broth. 1/2 cup heavy cream. 1 tablespoon grated Parmesan …
From cookindocs.com
See details


BEEF TENDERLOIN FILLETS WITH SPINACH CAMBOZOLA STUFFED …
Web Chef Matt Budden creates a mouthwatering dish using the best local Dorset ingredients. Makes 8 Parmesan Arancini Ingredients 1 onion chopped 100 g Parmesan cheese 30 g …
From pinterest.com
See details


BEEF TENDERLOIN WITH MUSHROOM SAUCE RECIPE | HELLOFRESH
Web • Heat a large drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Remove from pan and set aside to rest. 4 • …
From hellofresh.com
See details


CROCK POT PORK CHOPS (WITH MUSHROOMS) - MOMSDISH
Web Apr 24, 2023 In the same pan, heat 1 tbsp of oil, then sauté sliced onion and cook until golden brown. Add onions to the pork chops. Add more oil to the same pan. When hot, …
From momsdish.com
See details


BEEF TENDERLOIN WITH CREAMY MUSHROOM SAUCE | OLIVE & MANGO
Web Dec 17, 2021 To reheat beef tenderloin: preheat the oven to 350° and wrap each slice of beef tenderloin in aluminum foil. Place wrapped tenderloin pieces directly onto the …
From oliveandmango.com
See details


Related Search