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
Total Time:
20 mins


  • 4 beef tenderloin steaks, cut 3/4 inch thick (1 pound)

  • 1 tablespoon Dijon-style mustard or coarse-grain brown mustard

  • 2 tablespoon 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)

  • cup dry red wine or sherry

  • 1 tablespoon white wine Worcestershire sauce

  • 2 teaspoon snipped fresh thyme


  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 (per serving)

231 Calories
13g Fat
3g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 231
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 15%
Cholesterol 52mg 17%
Sodium 115mg 5%
Total Carbohydrate 3g 1%
Protein 21g
Vitamin C 1.2mg 6%
Calcium 20.2mg 2%
Iron 3.1mg 17%
Potassium 306mg 7%
Folate, total 4mcg
Vitamin B-12 2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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