Recipe Background
Weeknight dinners don't have to be hectic or skimp out on the flavor. 30-Minute Beef Tenderloin in Mushroom Sauce is amazingly decadent and only requires half an hour or less to make. The steaks are tender-cooked and juicy, slathered in an extra savory mushroom sauce, perfect for piling on top of potatoes or rice. You can whip up 30-Minute Beef Tenderloin in Mushroom Sauce with ease before you sit down to relax and enjoy a dinner worthy of your week.
Weeknight dinners don't have to be hectic or skimp out on the flavor. 30-Minute Beef Tenderloin in Mushroom Sauce is amazingly decadent and only requires half an hour or less to make. The steaks are tender-cooked and juicy, slathered in an extra savory mushroom sauce, perfect for piling on top of potatoes or rice. You can whip up 30-Minute Beef Tenderloin in Mushroom Sauce with ease before you sit down to relax and enjoy a dinner worthy of your week.
Ingredients
- 4 tablespoons butter divided
- 1 teaspoon canola oil
- 2 (4-6-ounce) beef tenderloin steaks 1-inch-thick
- 1 cup mushrooms sliced
- 1 tablespoon green onions chopped
- 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
- black pepper to taste
- 2/3 cup chicken or beef broth
- 1/8 teaspoon browning sauce optional
Directions
- Heat 2 tablespoons of the butter and the oil in a large skillet over medium-high heat.
- Cook the steaks to your desired doneness, 135 degrees F for medium-rare, 145 degrees F for medium, and 155 degrees F for medium-well, about 3-6 minutes per side.
- Remove the steaks from the pan, reserving the drippings.
- In the same pan, reheat the drippings and add the remaining butter over medium-high heat.
- Saute the mushrooms and the onions until tender, about 5 minutes.
- Stir in the flour, the salt, and the black pepper until combined.
- Gradually stir in the broth and the browning sauce.
- Bring the sauce to a boil, stirring constantly to avoid scorching.
- Allow the sauce mixture to thicken for 1-2 minutes.
- Serve the steaks topped with the sauce!
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