Recipe: Delicious Beef tenderloin in mushroom sauce

Beef tenderloin in mushroom sauce. Rub pepper onto both sides of steaks. Today we are making a beautiful center-cut beef tenderloin roast, served with a simple baby bella mushroom pan sauce that you make while the beef roasts in the oven. It's really easy, the beef is luxuriously rich and tender, and the sauce adds an earthiness and saltiness to the dish.

Plus it is one of those recipes that can easily be adjusted to feed more people just by purchasing a larger piece of meat. To make sauce, heat oil in a dutch oven or heavy skillet over medium-high heat. Once roasted nicely, golden brown, remove the beef tenderloin and keep warm off to one side. You can cook Beef tenderloin in mushroom sauce using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Beef tenderloin in mushroom sauce

1. Prepare 4 tablespoons of butter divided.
2. Prepare 1 teaspoon of canola oil.
3. You need 2 of beef tenderloin steaks 1 inch thick and 4 oz each.
4. You need 1 cup of sliced fresh mushrooms.
5. Prepare 1 tablespoon of chopped green onion.
6. Prepare 1 tablespoon of all purpose flour.
7. It's 1/8 teaspoon of salt.
8. Prepare Dash of pepper.
9. It's 2/3 cups of chicken broth.
10. Prepare 1/8 teaspoon of browning sauce optional.

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. Pat the meat dry and place it on a rack in a baking pan. The mushroom sauce is a great low-carb sauce because it's not thickened with flour or cornstarch. This is a wine- and broth-based sauce, and the flavors are concentrated as the mixture is reduced.

Beef tenderloin in mushroom sauce instructions

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

Roll up the beef in a jelly-roll fashion. Rub the beef with mustard and season generously with peppercorns and salt. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper.