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READY IN 30 mins

Mushroom Crusted Beef Tenderloin

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"An easy way to make a delicious restaurant quality filet mignon steak with just a few simple make-ahead ingredients. No grill required! The butter can made several days ahead with the excess kept for future recipes." — MYSTICL

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Original recipe makes 4 servings Change Servings

1/2 cup butter, softened
2 tablespoons dried chives
1 tablespoon dried tarragon
1/2 teaspoon pureed garlic

4 (6 ounce) beef tenderloin steaks, about 1 1/2-inch thick
salt and ground black pepper to taste
1 (.5 ounce) package dried mushrooms, or more if needed

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Directions

Mix the butter, chives, tarragon, and garlic together in a bowl until well-blended. Place the butter mixture on a large piece of plastic wrap. Wrap the butter with the plastic and shape it into a log about 1-inch thick. Place the log in the refrigerator to chill.
Season the beef tenderloin steaks with salt and black pepper. Place the dried mushrooms in a spice grinder or food processor. Process until the mushrooms are finely ground. Spread some of the ground mushroom on a plate. Press each steak into the mushroom powder until well coated, adding more mushroom to the plate as necessary.
Melt about 2 tablespoons herb butter in a large skillet over medium heat. Arrange the steaks in the skillet and cook until they start to firm, and are reddish-pink and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium. Top each steak with 1 teaspoon herb butter before serving.

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PREP 15 mins
COOK 15 mins
READY IN 30 mins

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Reviews More Reviews

Sep 12, 2011

Over all this is a pretty good steak. If you can't possibly use an outdoor grill this is will do as second best. Based on experience - I do disagree with the method. I used a cast iron skillet - didn't use medium heat - I pre-heated the oven to 425 and started roasted potatoes - I got the cast iron skillet hot - hot on the stove top and added Olive Oil and about 1 Tablespoon herb butter. Seared steak on one side until it released from the pan - the first side was well caramelized - flipped and seared for another 2 minutes and then into the hot oven for 10 minutes. The steaks were rare 130 degrees and tender. Let steaks rest for 5 minutes before serving. I served this with sauteed mushrooms - green beans and oven roasted potatoes.

—Baking Nana

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Nutrition

Calories
546 kcal
27%

Carbohydrates
2.6 g
< 1%

Cholesterol
195 mg
65%

Fat
36.6 g
56%

Fiber
0.4 g
2%

Protein
49.7 g
99%

Sodium
367 mg
15%

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

Nutritional Information

Mushroom Crusted Beef Tenderloin

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 546
Calories from Fat: 329

% Daily Value *
Total Fat 36.6g 56 %
** Saturated Fat 19.7g 98 %
** Cholesterol 195mg 65 %
Sodium 367mg 15 %
** Potassium 818mg 23 %
Total Carbohydrates 2.6g < 1 %
Dietary Fiber 0.4g 2 %
Protein 49.7g 99 %
** Sugars 0g
** Vitamin A 17 %
** Vitamin C 2 %
Calcium 7 %
Iron 37 %
** Thiamin 22 %
** Niacin 157 %
** Vitamin B6 65 %
** Magnesium 15 %
** Folate 10 %

* 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.