Beef Tenderloins with Mushroom-Garlic Sauce

Beef Tenderloins with Mushroom-Garlic Sauce

"Enjoy these hearty beef tenderloin steaks with Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce--perfect for dinner."
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Ingredients

40 m servings 394 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 35.2 g
  • 70%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook steaks 4 to 6 minutes, turning once, until deep brown. Reduce heat to low. Cover; cook 6 to 8 minutes for medium-rare to medium doneness (don't overcook; beef will continue to cook while standing). Remove beef to platter; cover to keep warm.
  2. Increase heat to medium. Add remaining 2 tablespoons butter to skillet. Add mushrooms. Cook 3 to 4 minutes, stirring once or twice and scraping up any browned bits, until tender. Add wine and cooking sauce; heat to boiling. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until sauce is hot.
  3. Serve mushroom sauce over steaks.

Footnotes

  • Make the mushroom sauce beforehand, and refrigerate. That way all you have to do is reheat the sauce and cook the steaks.
  • Add a great salad and some crunchy garlic bread to make this meal a winner.

Reviews

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Made this tonight for dinner. It was great! Everyone loved it, Even my kids who are very,very picky. It was easy to cook and delicious, I did however only use 2 tablespoons of butter, But other ...

We had to substitute a few things for budget reasons. We found a less expensive steak, used regular mushrooms instead of portobellas, and used cream of mushroom soup instead of the package sauce...

The recipe was good and i will make again, but for anyone trying to make this, Progresso has discontinued the whole line of recipe starters so i used campbells slow cooker tavern pot roast sauce...

This was simple and great tasting! I didn't have any white wine on hand so I used chicken stock. I also in the middle of cooking realized I ran out of creamy mushroom cooking sauce so I made hom...

I couldn't find the Progresso recipe starter so I used Swanson cream starter traditional, 1 T. worcestershire, 1 teaspoon each of garlic,onion and paprika powders and beef broth to taste (1/2 a ...

This was really great ...

Very delicious! Used a can of mushroom soup and white wine. Poured the sauce over only 2 ribeye steaks. Also doubled the mushrooms. Husband loved it!

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