Beef Tenderloins with Mushroom-Garlic Sauce Recipe - Allrecipes.com
Beef Tenderloins with Mushroom-Garlic Sauce Recipe
  • READY IN 40 mins

Beef Tenderloins with Mushroom-Garlic Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    40 mins

Directions

  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.
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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.
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Reviews More Reviews

Sep 22, 2012

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 than that it was perfect.

 
Dec 10, 2013

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 homemade cream of mushroom and it turned out awesome! (To make your own cream of mushroom you just need 8 oz evaporated milk, 2 tablespoons cornstarch, 1 tablespoon vegetable oil, 1/8 tsp white pepper, 1/4 tsp salt and 1 or 2 handfuls of sliced fresh mushrooms. Blend and then microwave for 3 mins.) My young kids and parents loved it!

 
Jun 27, 2014

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. It still turned out incredible! I think my daughter added a little more wine to help thin the sauce a little (yes, my 16 yo made this).

 

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Nutrition

  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 6.7 g
  • 2%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 35.2 g
  • 70%
  • Sodium
  • 359 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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