Beef Tenderloin With Rosemary Mushroom Gravy Recipes

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FILET MIGNON WITH ROSEMARY AND MUSHROOM GRAVY



Filet Mignon with Rosemary and Mushroom Gravy image

Provided by Giada De Laurentiis

Time 47m

Yield 4 servings

Number Of Ingredients 13

Vegetable oil cooking spray
2 (8-ounce) filet mignon steaks
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 tablespoons olive oil
2 large or 4 small shallots, minced
2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake and button, coarsely chopped
Kosher salt and freshly ground black pepper
1/2 cup dry Marsala wine
1 1/2 cups low-sodium beef broth
1 1/2 tablespoons chopped fresh rosemary leaves
1 1/2 tablespoons all-purpose flour
3 tablespoons unsalted butter, at room temperature

Steps:

  • Steak: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board.
  • Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.
  • Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.

BEEF TENDERLOIN WITH MUSHROOM GRAVY



Beef Tenderloin With Mushroom Gravy image

Easy to make but long on flavor, it's the mushroom gravy that shines in this beef tenderloin dish.

Provided by Peggy Trowbridge Filippone

Categories     Dinner     Entree

Time 45m

Yield 12

Number Of Ingredients 12

1 beef tenderloin roast (about 4 pounds, trimmed)
1 tablespoon olive oil
For the Mushroom Gravy:
2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 1/2 cups beef broth
1/2 cup white wine (dry or water)
12 ounces white mushrooms (cleaned and sliced thin)
2 teaspoons rosemary (fresh and chopped or 1 teaspoon dried rosemary leaves, crumbled)
1/2 teaspoon salt
1/2 teaspoon black pepper
Garnish: sprigs of fresh rosemary

Steps:

  • Heat the oven to 500 F. Rub the beef tenderloin with the olive oil and sprinkle with the pepper. Place diagonally on a 15 1/2 x 10 1/2-inch jelly roll pan, tucking the thin end under for even cooking.
  • Roast for 25 to 30 minutes or until a meat thermometer inserted into the center of the thickest part registers 135 F for rare .
  • Meanwhile, make the gravy. In a large skillet, heat the oil over medium-high heat. Add the flour and whisk for 2 to 4 minutes or until a dark golden color.
  • Slowly whisk in the broth and wine, then the mushrooms, rosemary, salt, and pepper. Reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.
  • Remove the beef tenderloin from the oven, cover loosely with foil, and let stand for about 10 minutes or until a meat thermometer registers 140 F. The meat will continue cooking and the slicing will be easier.
  • Slice 1/4-inch thick and arrange on a serving platter. Garnish with rosemary sprigs and serve with the mushroom gravy.

Nutrition Facts : Calories 474 kcal, Carbohydrate 4 g, Cholesterol 106 mg, Fiber 1 g, Protein 29 g, SaturatedFat 14 g, Sodium 349 mg, Sugar 1 g, Fat 37 g, ServingSize 12 servings, UnsaturatedFat 0 g

BEEF TENDERLOIN WITH RICH MUSHROOM GRAVY



Beef Tenderloin With Rich Mushroom Gravy image

Easy to make but long on flavor, it's the mushroom gravy that shines in this dish. Classy enough for guests as well as family, you can make this roast in less than 45 minutes. Do not overcook the roast or it will become tough and chewy. This appeared in the Woman's Day Cookbook.

Provided by Mareesme

Categories     Roast Beef

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 (4 lb) whole beef tenderloin, trimmed
1 tablespoon olive oil
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 1/2 cups beef broth
1/2 cup dry white wine or 1/2 cup water
12 ounces white mushrooms, cleaned and sliced thin
2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary leaves, crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 sprig fresh rosemary (to garnish) (optional)

Steps:

  • Heat the oven to 500 degrees F. Rub the beef tenderloin with the olive oil and sprinkle with the pepper. Place diagonally on a 15-1/2 x 10-1/2-inch jelly roll pan, tucking the thin end under for even cooking.
  • Roast for 25 to 30 minutes, or until a meat thermometer inserted into the center of the thickest part registers 135 degrees F. for rare.
  • Meanwhile, make the gravy: In a large skillet, heat the oil over medium-high heat. Add the flour and whisk for 2 to 4 minutes, or until a dark golden color.
  • Slowly whisk in the broth and wine, then the mushrooms, rosemary, salt, and pepper. Reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.
  • Remove the beef tenderloin from the oven, cover loosely with foil, and let stand for about 10 minutes, or until a meat thermometer registers 140 degrees F. The meat will continue cooking and the slicing will be easier.
  • Slice 1/4-inch thick and arrange on a serving platter. Garnish with rosemary sprigs and serve with the mushroom gravy.

Nutrition Facts : Calories 596.3, Fat 41.1, SaturatedFat 15, Cholesterol 156.1, Sodium 369, Carbohydrate 4, Fiber 0.5, Sugar 0.7, Protein 47.7

BEEF TENDERLOIN WITH ROSEMARY MUSHROOM GRAVY



BEEF TENDERLOIN WITH ROSEMARY MUSHROOM GRAVY image

Categories     Beef     Bake

Yield 12

Number Of Ingredients 13

1 whole beef tenderloin roast (about 4 pounds) trimmed
1 tablespoon olive oil
1/2 teaspoon ground black pepper
Gravy:
2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 1/2 cups beef broth
1/2 cup dry white wine or water
12 ounces white mushrooms, cleaned and sliced thin
2 teaspoons chopped fresh Misty Hills Rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Sprigs of fresh rosemary for misty hills garnish (optional)

Steps:

  • Heat the oven to 500 degrees. Rub the beef tenderloin with olive oil and sprinkle with the pepper. Place diagonally on a 15-/2 10-1/2 inch jelly-roll pan, tucking the thin end under for even cooking. Roast for 25-30 minutes or until a meat thermometer inserted into the cdenter of the thickest part registers 135 degrees for rare. Meanwhile make the gravy. In a large skillet, heat the oil over medium-high heat. Add the flour and whisk for 2-4 minutes or until a dark golden brown color. Slowly whish in the broth and wine, then the mushrooms, rosemary, salt and pepper. Reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened. Remove the beef tenderloin from the oven, cover loosely with foil, and let stand for about 10 minutes or until meat thermometer registers 140 degrees. The meat will continue cooking and the slicing will be easier. Slice 1/4 inch thick slices and arrange on a serving platter. Garnish with rosemary sprigs and serve with the mushroom gravy.

FRESH HERB-COATED BEEF TENDERLOIN STEAKS WITH MUSHROOM GRAVY



Fresh Herb-Coated Beef Tenderloin Steaks With Mushroom Gravy image

A lean cut of beef and cornstarch-thickened gravy keep this dinner deliciously low-calorie. Bruce Aidells , Cooking Light, 03/05.

Provided by Manami

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 teaspoon salt
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon fresh ground black pepper
4 garlic cloves, minced
4 (4 ounce) beef tenderloin steaks (4 oz each)
cooking spray
1 teaspoon olive oil
1/2 teaspoon fresh thyme
8 ounces cremini mushrooms, sliced (without stalks)
4 garlic cloves, minced
1/2 cup reduced-sodium fat-free chicken broth or 1/2 cup fat free low-sodium beef broth
1/2 cup white wine
1 tablespoon water
1 teaspoon cornstarch

Steps:

  • TO PREPARE FILET STEAKS:.
  • Preheat oven to 450°F.
  • Combine first 5 ingredients.
  • Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture.
  • Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450°F for 8 minutes on each side or until desired degree of doneness.
  • Remove from oven; keep warm.
  • TO PREPARE GRAVY:.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender.
  • Add broth and wine; bring to a boil.
  • Cook until reduced by half (about 4 minutes).
  • Combine water and cornstarch in a small bowl, stirring with a whisk.
  • Add cornstarch mixture to pan; bring to a boil.
  • Cook 1 minute or until slightly thickened, stirring constantly.
  • Serve with steaks.

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BEEF TENDERLOIN WITH MUSHROOM GRAVY RECIPE | …
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  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle steaks with pepper and salt. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.
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  • Heat your oven to 350 degrees. Then slice the shallots. Very finely chop 2 tablespoons of the shallot. Combine the finely chopped shallots with 1 tablespoon butter, the mustard, thyme, garlic, salt, and pepper to make the rub for the pork.
  • Getting the rub to stick on the beef might be a little challenging. I think patting the beef dry with a paper towel helps a bit. Evenly spread the rub on top of the beef coating all sides. Set aside.
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Total Time 1 hr 10 mins
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