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Mushroom Beef Tenderloin

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 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)

Directions

  • 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
Nutrition Facts: 1 serving equals 271 calories, 26 g fat (16 g saturated fat), 92 mg cholesterol, 516 mg sodium, 4 g carbohydrate, 1 g fiber, 7 g protein.

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