Best Beef Tenderloin With Creamy Alouette Mushroom Sauce Recipes

BEEF TENDERLOIN IN MUSHROOM SAUCE

Beef Tenderloin in Mushroom Sauce image

Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. -Denise McNab, Warminster, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

4 tablespoons butter, divided
1 teaspoon canola oil
2 beef tenderloin steaks (1 inch thick and 4 ounces each)
1 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash pepper
2/3 cup chicken or beef broth
1/8 teaspoon browning sauce, optional

Steps:

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

Nutrition Facts : Calories 417 calories, Fat 32g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 659mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.

PAN ROAST BEEF TENDERLOIN WITH A MUSHROOM CREAM SAUCE

Pan Roast Beef Tenderloin with a Mushroom Cream Sauce image

Valentine's Day or any other day, this makes a romantic dinner for two. On Valentine's Day, try cutting some heart-shaped vegetables using a small heart-shaped pastry cutter and your vegetables of choice - butternut squash, carrot, white turnip, are all easy to use for this type of vegetable preparation. Simply slice the vegetable (use a Japanese mandoline if you have one) approximately one-eighth thick. Blanch in boiling, salted water for 60 seconds. Remove; cool down immediately and then cut out the heart shape vegetables. It is far easier to cut the vegetables with a heart-shaped cutter when they have been blanched. Toss them in a little melted butter in a non-stick pan for a couple of minutes. Season with salt and pepper, sprinkle with chopped parsley and arrange on your plate.

Provided by CountryLady

Categories Roast Beef

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 dash olive oil
1 teaspoon butter
2 (6 ounce) beef tenderloin
salt and pepper
1 clove garlic
1 sprig thyme
6 tablespoons cognac (or white wine)
1/4 cup chicken broth
3/4 cup 35% cream
1 cup of assorted mushroom
chopped parsley

Steps:

In a fry pan over medium high heat, add a splash of olive oil and half a teaspoon of butter.
Season the beef tenderloin with salt and pepper and add to pan.
Add the clove of garlic and sprig of fresh thyme.
Slowly roast the beef tenderloin on all sides, turning routinely every 2 to 3 minutes.
To cook the beef tenderloin medium, this should take approximately 10 to 12 minutes.
Once roasted nicely, golden brown, remove the beef tenderloin and keep warm off to one side.
Pick out the garlic and thyme, return the pan to the heat, and add a splash of cognac and flame so as to allow the alcohol to burn off.
Add the chicken stock and reduce by two- thirds, then add the cream and simmer gently to reduce and thicken by half.
Season with salt and pepper and keep sauce warm on one side.
Using a clean fry pan, over high heat, quickly sauté your choice of assorted mushrooms that have been picked over and cut into hazel nut size pieces.
Sauté in a splash of olive oil and butter.
Season with salt and pepper; this should take 3 to 4 minutes for the mushrooms to soften and release some juices.
Arrange beef tenderloin& mushrooms on your plates, then drizzle sauce around the mushrooms and a little over the tenderloin.
Sprinkle with chopped parsley and serve.