BEEF TENDERLOIN IN MUSHROOM SAUCE
Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. -Denise McNab, Warminster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Nutrition Facts : Calories 417 calories, Fat 32g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 659mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE
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 WITH MUSHROOM SAUCE
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
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 :
EASIEST MUSHROOM SAUCE
Fresh mushrooms are gently simmered in beef broth with flour, green onions and butter, creating a nice, golden gravy.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 12
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, combine broth, flour, mushrooms, green onions and butter. Cook, stirring constantly, until golden brown and thickened.
Nutrition Facts : Calories 98.1 calories, Carbohydrate 5.7 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 187.2 mg, Sugar 0.6 g
ROAST BEEF WITH MUSHROOM SAUCE
This recipe is a classic country dish. The sauce will become a mushroom lover's favorite.-Rev. Arthur Tiffen, Williamsfield, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a skillet, melt butter over medium heat. Saute onion for 5 minutes. Add mushrooms and saute 2-3 minutes. Stir in the flour and seasonings. Add broth and ketchup. Bring to a boil, stirring constantly. Reduce heat to low; simmer 10 minutes. Add beef and heat through.
Nutrition Facts : Calories 146 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 740mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
BEEF STEAKS WITH MUSHROOM SAUCE
Make and share this Beef Steaks With Mushroom Sauce recipe from Food.com.
Provided by MizzNezz
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and 2 T butter in large skillet.
- Add steaks and cook on med-hi for 6-7 minutes per side.
- Remove from heat and keep warm.
- To pan add remaining butter and mushrooms, cook and stir 3 minutes.
- Add onions, saute 1 minute.
- Add flour, salt and pepper, cook and stir 2 minutes.
- Add broth slowly, stir until smooth.
- Boil 1 minute.
- Serve steaks with sauce on the side.
Nutrition Facts : Calories 131.2, Fat 13, SaturatedFat 7.5, Cholesterol 30.5, Sodium 371.7, Carbohydrate 2.5, Fiber 0.3, Sugar 0.5, Protein 1.8
ROAST BEEF WITH BOURBON MUSHROOM SAUCE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F.
- Add oil to saute pan. Season meat on all sides with salt and pepper. Sear meat on all sides, about 2 to 3 minutes each side. Place meat on sheet tray with a rack. Roast meat for 30 to 40 minutes. Crank oven up to 450 degrees F. and roast for an additional 15 to 20 minutes until crust forms and meat is nicely colored. When done, allow to rest before slicing. In a small bowl reserve juice for Bourbon Mushroom Sauce.
- In a large saucepan over medium-high heat, add 4 tablespoons butter. Add garlic, mushrooms and onion and cook for 4 to 5 minutes until nicely Add flour and mix well to form pasty roux.
BEEF CUBES IN MUSHROOM SAUCE
Make and share this Beef Cubes in Mushroom Sauce recipe from Food.com.
Provided by Allyoop
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dredge meat in seasoned flour.
- Brown in oil- 6 minutes.
- Add onions, garlic, and mushrooms.
- Cook for 4 minutes.
- Add gravy.
- Add basil.
- Cook over low heat for 50 minutes.
- Add claret.
- Serve over hot rice.
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- Add another tablespoon of oil to the pan if needed. Add beef in a single layer and sear for about 2 to 3 minutes per side or until lightly browned. Do not overcrowd pan, cook beef in batches as needed. Remove meat from the pan and keep warm.
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