BEEF FILETS WITH PORTOBELLO SAUCE
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
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 TENDERLOIN WITH PORTABELLA SAUCE RECIPE - (5/5)
Provided by DebCooks
Number Of Ingredients 9
Steps:
- In a large nonstick skillet with 1 T olive oil, brown steaks on both sides over medium-high heat. Remove from pan and keep warm. Reduce heat to medium, add wine to pan to loosen browned bits, cook 2 to 3 minutes until liquid is reduced by half. Combine flour and broth until smooth, whisk into pan juices. Add steak sauce, Worcestershire sauce, ketchup and mustard. Bring to a boil. Return the steaks to the skillet, add the mushrooms and bring to a boil. Cook for 4 to 5 minutes on each side or until a meat thermometer reads 160. Sprinkle fillets with salt and pepper and serve sauce over the top.
BEEF TENDERLOIN WITH BALSAMIC SAUCE
This beef tenderloin is quick and easy to prepare-but it's special enough to serve to guests, assures our Test Kitchen staff.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine the rosemary, garlic, salt and pepper; rub evenly over tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 400° for 50-70 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a saucepan, bring wine or grape juice and broth to a boil; cook until reduced to 3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with tenderloin.
Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 576mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
BEEF TENDERLOIN WITH PORT SAUCE
Provided by Claire Robinson
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Place the beef and broth in a 6-quart Dutch oven, making sure the beef is totally covered by the stock, and cover with foil, leaving a small opening for steam to escape. Poke a small hole in the foil and insert an instant-read thermometer into the meat. Cook over low heat until the beef reaches 125 degrees F, 55 to 60 minutes. Transfer the beef to a cutting board and let stand 10 minutes.
- In a medium saucepan, bring the port to a boil and then reduce until about 1/3 cup. Remove from the heat and whisk in the butter. Season with salt and pepper.
- To serve, slice the beef, top with sauce and garnish with parsley.
- What Makes This Recipe Really Sing: Because the beef is brought to temperature up so slowly, it is very tender. It would make a killer steak sandwich.
BEEF FILLETS WITH STILTON PORTABELLA SAUCE
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
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
CLASSIC TENDERLOIN WITH BALSAMIC PORTABELLA SAUCE
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
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 TENDERLOIN IN CREAMY PORCINI SAUCE
This is a very hearty dish, ideal for a winter dinner. Serve with just the potatoes, or add your favorite veggies: they will taste great with the dried mushroom sauce!
Provided by Cynthia Russell
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a small bowl, soak dried mushrooms in hot water.
- Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
- Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
- Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 30.7 g, Cholesterol 111.7 mg, Fat 35.3 g, Fiber 4.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 245.2 mg, Sugar 1.9 g
More about "beef tenderloin with portabella sauce recipe 55 recipes"
ROAST BEEF TENDERLOIN WITH PORT SAUCE RECIPE | BON APPéTIT
From bonappetit.com
4/5 (5)Author Molly StevensServings 10
- Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
- Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
- Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
- Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
ROAST BEEF TENDERLOIN WITH PORT-MUSHROOM SAUCE RECIPE
From myrecipes.com
5/5 (3)Calories 349 per servingServings 8
- Combine thyme, garlic, 1 teaspoon salt, and pepper; coat beef tenderloin with mixture. Heat a large ovenproof skillet with cooking spray over medium-high heat. Add beef; cook 2 minutes on 1 side until browned. Turn beef over.
- Transfer skillet to oven; bake at 350° for 25-30 minutes or until internal temperature reaches 125°. Transfer beef to a carving board; tent with foil and let stand 10 minutes (internal temperature will rise to 130° for medium-rare).
- Meanwhile, melt butter in same skillet over medium heat. Add mushrooms and remaining salt; cook 5 minutes, stirring frequently. Add broth and wine; simmer 8 minutes. Combine cornstarch and water; mix well. Stir into sauce; simmer 2 minutes or until slightly thick.
COPYCAT LONGHORN STEAKHOUSE GRILLED BEEF TENDERLOIN
From cdkitchen.com
Servings 12Total Time 1 hr 20 mins
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON …
From onceuponachef.com
BEEF TENDERLOIN RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
ROAST BEEF WITH PORTOBELLO AND BALSAMIC SAUCE RECIPE
From paleoleap.com
TENDERLOIN WITH PORTOBELLO SAUCE | RECIPES | PIGGLY WIGGLY MIDWEST
From shopthepig.com
RECIPE DETAILS | CANOLA OIL. GOOD FOR EVERY BODY!
From canolainfo.org
GRILLED BEEF TENDERLOIN RECIPE WITH MUSTARD STEAK SAUCE
From vindulge.com
PEPPERED BEEF TENDERLOIN WITH PORTOBELLO-MARSALA SAUCE - BIGOVEN
From bigoven.com
BEEF TENDERLOIN IN MUSHROOM PORT SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
THAI PEANUT PORK TENDERLOIN RECIPE | RECIPES.NET
From recipes.net
MAPLE GLAZED PORK TENDERLOIN RECIPE RECIPE | RECIPES.NET
From recipes.net
GARLIC HERB PORK TENDERLOIN RECIPE RECIPE | RECIPES.NET
From recipes.net
SPAGO'S BEEF TENDERLOIN RECIPE RECIPE | RECIPES.NET
From recipes.net
BEEF TENDERLOINS IN PORTABELLA WINE SAUCE RECIPE - FOOD.COM
From food.com
BEEF FILLETS WITH PORTABELLA SAUCE RECIPE - FOOD.COM
From food.com
PEPPERED BEEF TENDERLOIN WITH PORTOBELLO MARSALA SAUCE RECIPE
From recipetips.com
HOISIN AND FIVE-SPICE PORK TENDERLOIN RECIPE RECIPE | RECIPES.NET
From recipes.net
BEEF TENDERLOIN ROULADE | BUSH COOKING
From bushcooking.com
ROSEMARY AND LEMON PORK TENDERLOIN RECIPE RECIPE | RECIPES.NET
From recipes.net
SAUCES FOR BEEF TENDERLOIN | BEST BEEF RECIPES
From bestbeefrecipes.com
APRICOT GLAZED PORK TENDERLOIN RECIPE | RECIPES.NET
From recipes.net
BEEF TENDERLOIN WITH MARSALA-MUSHROOM SAUCE RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love