Best Spice Crusted Beef Tenderloin With Mushroom Sauce Recipes
BEEF TENDERLOIN IN MUSHROOM SAUCE
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
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.
BEEF TENDERLOIN WITH MUSHROOM SAUCE
Broiled to perfection, these peppered steaks from Teresa Seaman of Pickerington, Ohio are draped with a wine and mushroom sauce for spectacular results.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Rub pepper onto both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in the broth, wine and salt. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with steaks.
Nutrition Facts :
SPICE-CRUSTED BEEF TENDERLOIN WITH MUSHROOM SAUCE
Steps:
- Place shiitake mushrooms in medium bowl. Add 3/4 cup hot water and soak until mushrooms soften, about 20 minutes. Drain, reserving 1/2 cup soaking liquid. Stem mushrooms; thinly slice caps. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add crimini mushrooms, shallots, garlic, and shiitake mushrooms; saute until soft, about 3 minutes. Add wine and reserved 1/2 cup mushroom soaking liquid; simmer until reduced to 1/2 cup, about 4 minutes. Add broth; simmer until reduced to 1 1/2 cups, about 4 minutes. (Sauce can be made 2 hours ahead. Set aside at room temperature.) Toast mustard seeds in heavy small skillet over medium heat until seeds begin to pop, about 3 minutes. Cool slightly. Transfer to spice grinder and blend until coarsely ground. Transfer to shallow bowl. Mix in five-spice powder, salt, and pepper. Preheat oven to 400. Heat remaining 2 1/2 tablespoons oil in another heavy large skillet over medium-high heat. Sprinkle steaks with mustard seed mixture. Cook until browned, about 2 minutes per side. Transfer steaks to baking sheet. Place in oven and cook to desired doneness, about 5 minutes for medium-rare. Meanwhile, add sauce to same skillet and bring to simmer. Add butter; whisk until melted. Season with salt and pepper. Transfer steaks to 4 plates. Serve with sauce. *A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.
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