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Beef Tenderloin Steaks with Mushrooms

Serves 4

This recipe for beef tenderloin steaks is a quick and easy main dish for a busy weeknight, but elegant enough for a special occasion or entertaining. Tenderloin steaks are commonly called filet mignons, although the latter comes from the small end of the tenderloin and the steaks from other portions. They are quite pricey, but there is no waste because they are very lean and, therefore, a healthy cut of beef. I usually buy the whole tenderloin when it is on sale and cut it into roasts and steaks, storing them in the freezer for future meals.

Beef Tenderloin Steaks Recipe Photo

Preheat oven to 450° F. Heat a 10-inch ovenproof skillet over medium-high to high heat. Add 1 tablespoon of olive oil. Season the tenderloins with salt and pepper on both sides. Add the meat to the skillet and brown about 2 minutes per side. Place in the oven and roast until desired doneness, about 8 minutes for medium-rare. Remove from skillet and keep warm.

Meanwhile, heat the butter and remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms, salt, pepper and thyme and sauté until golden brown, about 5 minutes. Add the garlic and shallots and sauté another minute. Remove from heat until needed.

Drain excess oil from the steak skillet. Place over high heat. Add wine and reduce for about 8 minutes, scraping up any browned bits. Add the sautéed mushrooms, taste for seasoning and, just before plating, add the parsley. To serve, spoon a little of the sauce on the serving plate, top with the steak and spoon mushrooms and a little more sauce over each. Serve immediately.

Notes: You can use any type mushroom for this recipe, but the cremini are always available and add a richer flavor than white buttons. Make certain your skillet is designed to withstand a high degree oven. If not, place meat on a baking sheet to roast, but keep the skillet for the sauce. If the oven is being used for another preparation, the tenderloins can be fully cooked in the skillet. Lower the burner slightly, and brown longer until cooked through, about 5 minutes per side. You can also use that method if you prefer a thinner cut of steak that does not require finishing time in the oven. If I have some mushroom or beef broth in the fridge or freezer, I use that in place of some of the wine. If you prefer, you can use it instead of the wine.