Tenderloin Deluxe With Mushroom Sauce Recipes

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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.

PORK TENDERLOIN WITH MUSHROOM PAN SAUCE



Pork Tenderloin With Mushroom Pan Sauce image

This dish comes together very quickly. The sauce is so scrumptious! Serve it with something like rice or mashed potatoes so as not to leave a drop behind.

Provided by Irmgard

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb pork tenderloin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 large shallots, finely chopped
8 ounces cremini mushrooms, sliced
1/4 teaspoon dried thyme
1 pinch salt
1 pinch ground black pepper
1/4 cup white wine
1 cup chicken broth
1 tablespoon butter, softened
1 tablespoon all-purpose flour
3 tablespoons fresh parsley, chopped

Steps:

  • Sprinkle the pork with salt and pepper.
  • In a skillet, heat 1 tablespoons of the oil over medium-high heat; brown the pork all over.
  • Transfer to a foil-lined baking sheet; roast in a 400 degree F oven until the juices run clear when the pork is pierced, about 18 minutes.
  • Transfer to a cutting board and tent with foil; let stand for 5 minutes before slicing.
  • Meanwhile, in the same skillet, heat the remaining oil over medium-high heat.
  • Saute the shallots until softened, about 3 minutes.
  • Add the mushrooms, thyme, salt and pepper; saute until the mushrooms are golden, about 6 minutes.
  • Add the wine and cook until evaporated, stirring and scraping up any brown bits.
  • Add the broth and cook for 5 minutes.
  • Mix the butter with the flour and add to the sauce along with the parsley.
  • Simmer, stirring, until thickened.
  • Stir any juices from the pork into the sauce.
  • Serve with the pork.

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.

ROASTED BEEF TENDERLOIN DELUXE



Roasted Beef Tenderloin Deluxe image

This roasted beef tenderloin recipe is the best! It's served with a butter and wine sauce and perfect for a crowd at Christmas time or a special occasion. Read this recipe to learn tips on how to cook a whole beef tenderloin in the oven and how to serve it as an appetizer or a sandwich with leftovers.

Provided by Molly Thompson

Categories     Dinner

Time 45m

Number Of Ingredients 11

1 (about 2 lbs) whole beef tenderloin
4 tablespoons grass fed butter (divided)
1/4 cup chopped scallions
2 tablespoons soy sauce ((or coconut aminos for soy free))
1 teaspoon dijon mustard
1/4 teaspoon fresh cracked pepper
3/4 cup dry sherry
1/2 cup real mayonnaise
1/2 cup sour cream
1 tablespoon prepared horseradish
1 tabelspoon lemon juice

Steps:

  • Preheat oven to 400°F. Tie the beef tenderloin with butcher's twine and place the whole beef tenderloin in a low baking dish or cast iron skillet. Spread 2 tablespoons of butter on top. Place in preheated oven and roast for 20 minutes. Do not open oven.
  • Meanwhile, in a small saucepan, cook the scallions in the remaining 2 tablespoons of butter. Add the soy sauce (or coconut aminos), dijon mustard and pepper and stir to combine. Add the sherry and heat until just boiling for 3-5 minutes.
  • After roasting for 20 minutes, open the oven and baste the beef tenderloin with the prepared sauce. Baste every 5 minutes for 20 more minutes, for a total cook time of 40 minutes.
  • Check internal temperature of the beef tenderloin before 40 minutes and remove from the oven when it reaches an internal temperature of 125°F. Transfer to a cutting board and create a tent with foil over top and let it rest for 15-20 minutes. The beef tenderloin temperature should rise to about 135°.
  • While it's resting, make the horseradish cream sauce. Whisk all the ingredients together until well combined. Refrigerate until ready to serve.
  • Cut into slices and serve with horseradish cream sauce.

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.

MUSHROOM BEEF TENDERLOIN



Mushroom Beef Tenderloin image

This dinner is a quick fix but seems special. A delightful mushroom sauce nicely complements the juicy beef. I like to serve it with toasted French bread.-Blanche Stevens, Anderson, Indiana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

3/4 pound fresh mushrooms, sliced
5 tablespoons butter, divided
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup heavy whipping cream
1 tablespoon minced fresh parsley
6 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each)

Steps:

  • In a large skillet, saute mushrooms in 3 tablespoons butter for 6-8 minutes or until tender. Stir in the flour, salt and pepper until blended. Gradually add the cream. Bring to a gentle boil; cook and stir for 1-2 minutes or until thickened. Stir in parsley; set aside and keep warm., Meanwhile, in another large skillet, heat the remaining butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with the mushroom sauce.

Nutrition Facts : Fat 26 g fat (16 g saturated fat), Cholesterol 92 mg cholesterol, Sodium 516 mg sodium, Carbohydrate 4 g carbohydrate, Fiber 1 g fiber, Protein 7 g protein.

TENDERLOIN DELUXE WITH MUSHROOM SAUCE



Tenderloin Deluxe with Mushroom Sauce image

Tenderloin Deluxe with Mushroom Sauce

Provided by @MakeItYours

Number Of Ingredients 11

4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
1/4 cup chopped green onions
1 Tbsp. Dijon mustard
1 tsp. soy sauce
2 1/2 lbs. beef tenderloin
8 ounces mushrooms, sliced
2 medium onions, finely chopped
2 cloves garlic, finely chopped
1/3 cup dry sherry
4 drops hot pepper sauce
1 cup beef broth

Steps:

  • Preheat oven to 425°.
  • Combine 2 tablespoons I Can't Believe It's Not Butter!® Spread, green onions, mustard and soy sauce in small bowl. Arrange beef and evenly spread with mustard mixture in 13 x 9-inch baking or roasting pan.
  • Bake uncovered 15 minutes. Reduce heat to 400° and bake 45 minutes or until desired doneness. Let stand 10 minutes before slicing.
  • Meanwhile, melt remaining 2 tablespoons Spread in 12-inch skillet over medium-high heat and cook mushrooms, stirring occasionally, 3 minutes or until tender. Stir in onions and cook, stirring occasionally, 12 minutes or until golden brown. Add garlic and cook 30 seconds. Stir in sherry and hot pepper sauce and cook 2 minutes. Stir in broth and simmer 5 minutes or until sauce is slightly thickened. Serve sauce over sliced beef.

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