Beef Tenderloin with Mushrooms

Beef and mushrooms are a delicious combination in this quick dish. Red wine adds an elegant touch.

Beef Tenderloin with Mushrooms
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7 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
20 mins
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Beef Tenderloin with Mushrooms

Ingredients
4
beef tenderloin steaks, cut 3/4 inch thick (1 pound)
1
tablespoon Dijon-style mustard or coarse-grain brown mustard
2
tablespoons olive oil or roasted garlic olive oil
2
4 ounce package sliced crimini, shiitake, or portobello mushrooms or one 8-ounce package sliced button mushrooms (about 3 cups)
1/3
cup dry red wine or sherry
1
tablespoon white wine Worcestershire sauce
2
teaspoons snipped fresh thyme

Directions

  1. Trim fat from steaks. Spread mustard evenly over both sides of steaks. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once. Allow 7 to 9 minutes for medium-rare (145 degrees F) to medium (160 degrees F). Transfer steaks to a serving platter; keep warm.
  2. Add remaining 1 tablespoon oil to drippings in skillet. Add mushrooms; cook and stir for 4 minutes. Stir in wine, Worcestershire sauce, and thyme. Simmer, uncovered, for 3 minutes. Spoon over steaks.
  3. Makes 4 servings

Nutrition Facts

(Beef Tenderloin with Mushrooms)
    Per serving:
  • 231 kcal cal.,
  • 13 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 52 mg chol.,
  • 115 mg sodium,
  • 3 g carb.,
  • 1 g fiber,
  • 0 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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