Beef Tenderloin Tips With Mushroom Cream Sauce Recipes

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RIDICULOUSLY TENDER BEEF TIPS WITH MUSHROOM GRAVY



Ridiculously Tender Beef Tips with Mushroom Gravy image

Homemade beef tips with mushroom gravy - as always with NO canned soups! My beef tips are ridiculously tender and easy to make in your slow cooker or instant pot. Serve beef tips over cauliflower mash, mashed potatoes, egg noodles, or rice!

Provided by Marzia

Categories     Beef

Time 1h

Number Of Ingredients 12

3 tablespoons butter
2 pounds chuck roast, trimmed+ cubed (or stew meat works too)
2 tablespoons all-purpose flour
1 onion, diced
8 ounces baby Bella mushrooms, cut into thick slices
1 ½ teaspoon EACH: garlic powder AND sugar
1 teaspoon EACH: onion powder, dried thyme, AND mushroom powder
1 tablespoon Worcestershire sauce
1 large bay leaf
½ cup pepperoncini peppers, thinly sliced
1 ½ - 2 cups low sodium beef stock (see directions)
2 tablespoons cornstarch (mixed with a few tablespoons of water)

Steps:

  • SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.
  • SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.
  • OR INSTANT POT: Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the 'sauté' setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.

BEEF TENDERLOIN IN MUSHROOM SAUCE



Beef Tenderloin in Mushroom Sauce image

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

4 tablespoons butter, divided
1 teaspoon canola oil
2 beef tenderloin steaks (1 inch thick and 4 ounces each)
1 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash pepper
2/3 cup chicken or beef broth
1/8 teaspoon browning sauce, optional

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.

STEAK TIPS WITH MUSHROOM SAUCE



Steak Tips with Mushroom Sauce image

Straightforward grilled steak tips - with slightly salty, hearty sauce that can be used with any cut of beef, and is great for dipping crusty bread into.

Provided by AMYAME

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 50m

Yield 6

Number Of Ingredients 11

2 ½ pounds sirloin tips, uncut
½ (750 milliliter) bottle Burgundy wine
2 (14.5 ounce) cans beef broth
4 portobello mushroom caps, sliced
¼ cup butter
1 clove garlic, chopped
½ teaspoon dried thyme
¼ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 shallot, finely chopped
2 tablespoons all-purpose flour

Steps:

  • Preheat an outdoor grill for medium-high heat. Melt butter in a large skillet over medium-high heat. Sautee the shallot until transparent, then add mushrooms, and cook, covered, until darkened, about 5 minutes. Remove mushrooms from pan, and set aside. Deglaze the pan with one can of beef broth, and burgundy wine. Increase heat, and bring to a boil. Allow the mixture to boil until it has reduced by 1/3.
  • Grill the sirloin tips to desired doneness. Season with salt and pepper if desired. Remove to a plate, and set aside.
  • When the sauce is reduced, stir in the other can of beef broth, and garlic. Return to a boil, and continue to cook for another 5 to 10 minutes. Sauce will be thin like au jus. Whisk in flour, and cook until the sauce is the desired thickness. Taste and adjust seasoning if necessary. Stir in the mushrooms. Serve tips with mushroom sauce spooned over.

Nutrition Facts : Calories 454.6 calories, Carbohydrate 9.3 g, Cholesterol 121.2 mg, Fat 25.4 g, Fiber 1.3 g, Protein 35.2 g, SaturatedFat 11.9 g, Sodium 672 mg, Sugar 2.1 g

TENDERLOIN TIPS WITH MUSHROOM CREAM SAUCE RECIPE - (4.3/5)



Tenderloin tips with mushroom cream sauce Recipe - (4.3/5) image

Provided by DebCooks

Number Of Ingredients 14

For Sauce:
2 T oil
1 lb beef tenderloin tips, cubed
1 T black pepper
Kosher salt
1 lb sliced button mushrooms
1/4 c chopped shallots
1 T minced garlic
1/2 c dry Marsala (not sweet) or dry white wine or dry sherry
1 c heavy cream
2 oz cream cheese
2 T stone-ground mustard
2 tsp fresh lemon juice
2 tsp minced fresh thyme

Steps:

  • Heat oil in a non-stick skillet over high heat until it shimmers. Season beef with pepper and salt. Add beef to the skillet and sear until browned on all sides, transfer to a plate. For the sauce: add mushrooms to the same skillet, cover and cook over high heat until they release their liquid. Remove the lid and continue cooking until mushrooms brown and liquid evaporates 7-9 minutes. Add shallots and garlic to the skillet; cook until fragrant 1-2 minutes. Deglaze skillet with Marsala; reduce by half. Reduce the heat to medium and stir in cream, cream cheese, and mustard. Simmer sauce until thickened 3-5 minutes. Stir in lemon juice, thyme, and any meat juice accumulated on the plate. Serve sauce over beef on rice or noodles.

SEAR-ROASTED BEEF TENDERLOIN WITH COGNAC-PEPPERCORN CREAM SAUCE



Sear-Roasted Beef Tenderloin with Cognac-Peppercorn Cream Sauce image

Sophisticated yet comforting, this sauce is a sure-fire crowd pleaser.

Provided by Martha Holmberg

Categories     Main Course

Yield Yields about 2 cups

Number Of Ingredients 21

1 trimmed whole beef tenderloin (3-1/2 to 4 lb.)
Kosher salt
1 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
1 medium clove garlic, mashed to a paste
1 tsp. honey
1 tsp. soy sauce
1 tsp. finely chopped fresh thyme
Freshly ground black pepper
2 Tbs. olive oil
2 Tbs. unsalted butter
1/4 cup minced shallot
1/2 cup Cognac
3 cups unsalted or lower-salt chicken stock or broth
4 small sprigs fresh thyme
2 cups heavy cream
2 tsp. freshly cracked black pepper
1/4 oz. finely grated Parmigiano-Reggiano (1/4 cup using a rasp grater)
2 tsp. Dijon mustard
2 tsp. fresh lemon juice; more as needed
2 tsp. Worcestershire sauce

Steps:

  • Fold the thinner end of the tenderloin under to create an evenly thick roast; secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours.
  • Remove the beef from the refrigerator and let sit for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 475°F.
  • In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme, and a few grinds of pepper; set aside.
  • Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board; wipe out the pan.
  • Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil, and let rest for 15 minutes.
  • Melt the butter in a 3-quart saucepan over medium-low heat. Add the shallot and cook, stirring occasionally, until tender, about 3 minutes.
  • Add the Cognac, turn the heat up to high, and boil until reduced by half, 2 to 3 minutes. Add the stock and thyme and boil until the mixture has reduced to just over 1 cup, 15 to 20 minutes. Discard the thyme sprigs.
  • Stir in the cream and black pepper and lower the heat to maintain a gentle boil. Cook, stirring occasionally, until the sauce is reduced to 2 cups and is a bit thicker than heavy cream, about 20 minutes.
  • Remove from the heat and whisk in the Parmigiano, mustard, lemon juice, and Worcestershire sauce. Once the cheese has melted, season to taste with more salt, pepper, or lemon juice.
  • Slice the tenderloin 1/2 inch thick and pour any juice that has accumulated over the sliced beef. Serve the beef with the sauce.

Nutrition Facts : ServingSize 8, Calories 710 kcal, Fat 480 kcal, SaturatedFat 26 g, TransFat 54 g, Carbohydrate 7 g, Protein 42 g, Cholesterol 230 mg, Sodium 720 mg, UnsaturatedFat 22.5 g

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.

PAN ROAST BEEF TENDERLOIN WITH A MUSHROOM CREAM SAUCE



Pan Roast Beef Tenderloin with a Mushroom Cream Sauce image

Valentine's Day or any other day, this makes a romantic dinner for two. On Valentine's Day, try cutting some heart-shaped vegetables using a small heart-shaped pastry cutter and your vegetables of choice - butternut squash, carrot, white turnip, are all easy to use for this type of vegetable preparation. Simply slice the vegetable (use a Japanese mandoline if you have one) approximately one-eighth thick. Blanch in boiling, salted water for 60 seconds. Remove; cool down immediately and then cut out the heart shape vegetables. It is far easier to cut the vegetables with a heart-shaped cutter when they have been blanched. Toss them in a little melted butter in a non-stick pan for a couple of minutes. Season with salt and pepper, sprinkle with chopped parsley and arrange on your plate.

Provided by CountryLady

Categories     Roast Beef

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

1 dash olive oil
1 teaspoon butter
2 (6 ounce) beef tenderloin
salt and pepper
1 clove garlic
1 sprig thyme
6 tablespoons cognac (or white wine)
1/4 cup chicken broth
3/4 cup 35% cream
1 cup of assorted mushroom
chopped parsley

Steps:

  • In a fry pan over medium high heat, add a splash of olive oil and half a teaspoon of butter.
  • Season the beef tenderloin with salt and pepper and add to pan.
  • Add the clove of garlic and sprig of fresh thyme.
  • Slowly roast the beef tenderloin on all sides, turning routinely every 2 to 3 minutes.
  • To cook the beef tenderloin medium, this should take approximately 10 to 12 minutes.
  • Once roasted nicely, golden brown, remove the beef tenderloin and keep warm off to one side.
  • Pick out the garlic and thyme, return the pan to the heat, and add a splash of cognac and flame so as to allow the alcohol to burn off.
  • Add the chicken stock and reduce by two- thirds, then add the cream and simmer gently to reduce and thicken by half.
  • Season with salt and pepper and keep sauce warm on one side.
  • Using a clean fry pan, over high heat, quickly sauté your choice of assorted mushrooms that have been picked over and cut into hazel nut size pieces.
  • Sauté in a splash of olive oil and butter.
  • Season with salt and pepper; this should take 3 to 4 minutes for the mushrooms to soften and release some juices.
  • Arrange beef tenderloin& mushrooms on your plates, then drizzle sauce around the mushrooms and a little over the tenderloin.
  • Sprinkle with chopped parsley and serve.

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 STEAK WITH MUSHROOMS AND MADEIRA



Beef Tenderloin Steak With Mushrooms and Madeira image

Beef tenderloin is also called Filet Mignon or Porterhouse, this is an amazing steak recipe that can be doubled if desired. Next to grilled steak this is my favorite recipe to use for a top quality cut of beef steak, just try this, and it will become your favorite! I have also used dry sherry in place of the Madeira wine, and it worked fine, but Madeira is better.

Provided by Kittencalrecipezazz

Categories     Steak

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

4 tablespoons butter
2 tablespoons olive oil
14 ounces white button mushrooms, sliced (can use more)
2 -3 tablespoons shallots, finely chopped (or to taste)
1 tablespoon minced fresh garlic
1 tablespoon finely chopped fresh thyme or 1 -2 teaspoon dried thyme
4 (5 ounce) beef tenderloin steaks (about 1-inch thick)
1/2 cup madeira wine
1 1/2 cups beef broth
1/2 cup whipping cream
1 tablespoon flour, mixed with
1 tablespoon melted butter, to create a roux
salt and pepper

Steps:

  • Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
  • Add in the mushrooms; saute until tender (about 10 minutes).
  • Add in shallots with HALF the minced garlic; saute for about 3 minutes.
  • Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
  • Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
  • Season steaks with salt and pepper, and add to skillet.
  • Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
  • Transfer the steaks to a plate.
  • Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
  • Add in Madeira and boil until reduced by half (this should take about 3 minutes).
  • Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
  • Add in cream and boil for about 2 minutes.
  • This is optional, do this only for a thicker sauce: in a small cup using a small whisk, mix together melted butter with 1 tablespoon flour; add to the simmering cream sauce; stir until thickened.
  • Stir in the mushroom mixture, and then season the sauce with salt and pepper.
  • Return the steaks to skillet and cook until heated through (about 1 minute).
  • Transfer to plates and spoon the sauce over.

Nutrition Facts : Calories 764.1, Fat 66.2, SaturatedFat 30.4, Cholesterol 179.8, Sodium 404.1, Carbohydrate 8.1, Fiber 1.2, Sugar 1.9, Protein 30.2

BEEF TENDERLOINS WITH MUSHROOM-GARLIC SAUCE



Beef Tenderloins with Mushroom-Garlic Sauce image

Enjoy these hearty beef tenderloin steaks with Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce--perfect for dinner.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso™ Recipe Starters™

Time 40m

Yield 4

Number Of Ingredients 6

3 tablespoons butter
4 (7 ounce) beef tenderloin steaks (1 1/2 inches thick)
2 cups sliced baby portabella mushrooms
4 cloves garlic, finely chopped
2 tablespoons dry white wine or beef broth
1 (9 ounce) pouch Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce

Steps:

  • In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook steaks 4 to 6 minutes, turning once, until deep brown. Reduce heat to low. Cover; cook 6 to 8 minutes for medium-rare to medium doneness (don't overcook; beef will continue to cook while standing). Remove beef to platter; cover to keep warm.
  • Increase heat to medium. Add remaining 2 tablespoons butter to skillet. Add mushrooms. Cook 3 to 4 minutes, stirring once or twice and scraping up any browned bits, until tender. Add wine and cooking sauce; heat to boiling. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until sauce is hot.
  • Serve mushroom sauce over steaks.

Nutrition Facts : Calories 393.6 calories, Carbohydrate 6.7 g, Cholesterol 121.8 mg, Fat 23.6 g, Fiber 0.8 g, Protein 35.2 g, SaturatedFat 10.6 g, Sodium 358.6 mg, Sugar 1 g

BEEF TENDERLOIN TIPS WITH MUSHROOM CREAM SAUCE



BEEF TENDERLOIN TIPS WITH MUSHROOM CREAM SAUCE image

Categories     Beef     Sauté     Quick & Easy

Yield 3-4 People

Number Of Ingredients 12

3oz Clarified Butter
1/2 Lbs Beef Tenderloin Tips
1 Tablespoon minced Garlic
1 Tablespoon minced Shallot
2 Cups Shiitake Mushrooms
1 Cup oyster Mushrooms
3 tablespoons Bourbon
Pinch Dried Thyme
2 Cups Heavy Cream
2 Tablespoons Capers
Salt and pepper
Pinch of Fresh Parsley

Steps:

  • In a saute pan over high heat add 3oz clarified butter. When the butter reaches smoke point add the Beef Tips and sear evenly on all sides (you may want to reduce the heat during this process to keep from burning the butter. Onced seared, remove the Tips from the pan and allow them to rest. To the pan add 1T minced garlic, 1T minced shallot, 2C Shiitake Mushrooms, 1C Oyster Mushrooms. Saute until mushrooms break down. Deglaze with 3T bourbon (beware of flame up). Add a pinch of dried thyme, 2C Heavy Cream and 2T of Capers. Allow sauce to reduce over medium high heat until it thickens. Remove from heat, salt and pepper to taste. Serve over the tips. Garnish with fresh Parsley.

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  • 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.
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  • Sprinkle steaks with pepper and salt; coat with cooking spray. Place a large nonstick skillet over high heat. Add steaks; cook 3 to 4 minutes on each side or until desired degree of doneness. Place steaks on a platter; keep warm.
  • Heat oil in pan over medium heat until hot; add shallots, and sauté 1 minute. Add sliced mushrooms; sauté 4 minutes or until tender. Add wine; bring to a boil, reduce heat, and simmer 2 minutes.
  • Add broth and Dijon mustard; boil 5 minutes or until liquid is reduced by half. Remove from heat. Add butter; stir until butter melts. Spoon sauce over steaks.


BEEF TENDERLOIN WITH MUSHROOM SAUCE (VIDEO ...
2020-12-18 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. Watch the video …
From natashaskitchen.com
5/5 (62)
Calories 625 per serving
Category Medium
  • 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.


TENDERLOIN TIPS WITH MUSHROOM CREAM SAUCE
Reduce heat to medium and stir in cream, cream cheese, and mustard. Simmer sauce until thickened, 3-5 minutes. Stir in lemon juice, thyme, and any meat juices accumulated on the plate. Simmer sauce until thickened, 3-5 minutes.
From bigoven.com
4/5 (1)
Category Main Dish
Cuisine Not Set
Total Time 30 mins


BEEF TENDERLOIN TIPS WITH A BOURBON MUSHROOM SAUCE ...
2018-06-21 My mother made this delightful Beef Tenderloin Tips with a Bourbon Mushroom Sauce and caramelized onions for Christmas dinner. It was seriously delicious and can be prepared in less than an hour. The beef was so tender that we could easily cut it with a butter knife. The bourbon added a richness to the sauce and the mushrooms and onions paired very …
From thekittchen.com
Estimated Reading Time 2 mins


BEEF TENDERLOIN WITH MUSHROOM SAUCE - THE COOKIE ROOKIE®
2021-12-18 Prep: Tie, season, and refrigerate tenderloin up to 24 hours ahead of cooking. Roast: Cook beef at 250F for 2 1/2 to 3 hours, or until it reaches your desired doneness (see below). Mushroom Sauce: Cook mushrooms and other ingredients in a skillet. Then stir in wine and cream, and boil sauce to finish.
From thecookierookie.com
5/5 (1)
Total Time 11 hrs 30 mins
Category Dinner, Main Course
Calories 1053 per serving


MUSHROOM SAUCE FOR BEEF - DECORWIKI - SUMMARY OF ...
Beef Tenderloin in Mushroom Sauce Recipe: How to Make It trend www.tasteofhome.com. 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 ...
From decorwiki.com


COOKING INSTRUCTIONS FOR BEEF TENDERLOIN - ALL INFORMATION ...
How to Cook Beef Tenderloin | Better Homes & Gardens trend www.bhg.com. Place the beef tenderloin, fat side up, on the grill rack over the drip pan ($8, Target ). Cover and grill: 45 minutes to 1 hour for a 2- to 3-pound roast (135°F medium rare). 1 hour to 1 hour and 15 minutes for a 4- to 5-pound roast (135°F medium rare). Cover with foil and let stand 15 minutes before slicing.
From therecipes.info


BEEF TENDERLOIN TIPS WITH MUSHROOM CREAM SAUCE RECIPES
Beef Tenderloin Tips Recipes, Food and Cooking. pepper, water, low fat sour cream, garlic, beef tenderloin, brown rice and 14 more. Berbere Beef Tenderloin Tips with Pap Disney Food Blog. ground nutmeg, coriander seeds, light olive oil, black peppercorns and 21 more. Beef Tenderloin Tips in Mushroom Gravy Diishes With Dad.
From tfrecipes.com


BEEF TIPS WITH MUSHROOM SAUCE RECIPES
Beef Tips With Mushroom Sauce Recipes 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 …
From tfrecipes.com


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