How to Cook Tasty Beef tenderloin in mushroom sauce

Beef tenderloin in mushroom sauce. This Beef Tenderloin with Mushroom Pan Sauce is the perfect entree for a special meal. Today we are making a beautiful center-cut beef tenderloin roast, served with a simple baby bella mushroom pan sauce that you make while the beef roasts in the oven. Transfer the mushroom sauce to a medium bowl or saucepan and keep warm.

The mushrooms and port wine make an incredibly rich and flavorful sauce for the tenderloin roast. Top slices of beef tenderloin with a rich sauce of cremini mushrooms and sweet red wine. This elegant beef recipe is an ideal choice for entertaining. You can cook Beef tenderloin in mushroom sauce using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Beef tenderloin in mushroom sauce

1. It's 4 tablespoons of butter divided.
2. Prepare 1 teaspoon of canola oil.
3. You need 2 of beef tenderloin steaks 1 inch thick and 4 oz each.
4. Prepare 1 cup of sliced fresh mushrooms.
5. You need 1 tablespoon of chopped green onion.
6. You need 1 tablespoon of all purpose flour.
7. Prepare 1/8 teaspoon of salt.
8. Prepare Dash of pepper.
9. Prepare 2/3 cups of chicken broth.
10. It's 1/8 teaspoon of browning sauce optional.

Heat a large ovenproof skillet with cooking spray. For this classic roast beef recipe, cremini or white mushrooms are delicious in the sauce. But if you want to get fancy, mix in some wild mushrooms, such as oyster, maitake or porcini. The mushrooms and port wine make an incredibly rich and flavorful sauce for the tenderloin roast.

Beef tenderloin in mushroom sauce instructions

1. In a skillet heat 2 tablespoons butter and oil over medium heat cook the steaks to desired doneness for medium rare a thermometer should read 135 medium 140 5-6 minutes per side.
2. Remove from pan reserving drippings keep warm.
3. In same pan heat drippings and remaining butter over medium high heat sauté mushrooms and green onion until tender.
4. Stir in flour salt and pepper until blended gradually stir in chicken broth and if desired browning sauce.
5. Bring to a boil stirring constantly cook and stir until thickened about 1 to 2 minutes serve with steaks.

Brown beef evenly on all sides to sear. Transfer to rack in shallow roasting pan. Insert meat thermometer so tip is centered in thickest part of roast, not resting in fat. Today we will prepare some amazing aged tenderloins from Argentina and a delicious creamy mushroom sauce which complements this meat perfectly. - Topping succulent beef tenderloin steaks with sour-cream-and-Cognac-infused mushrooms turns a weeknight meal into a special occasion. With a rubber spatula, scrape the mushroom mixture into the cast-iron skillet.