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Beef Tenderloin with Portabella Sauce


The sauce is great and adds an earthy flavor to the pan seared tenderloin.

Rate this recipe 5/5 (4 Votes)


  • 2 beef tenderloin steaks
  • 1/2 c dry red wine
  • 1 teas flour
  • 1/2 c beef broth
  • 1 teas each steak sauce, Worcestershire sauce, and ketchup
  • 1/2 teas ground mustard
  • 4 oz fresh baby portabella mushrooms, sliced
  • 1/4 teas pepper
  • 1/8 teas salt



Step 1

In a large nonstick skillet with 1 T olive oil, brown steaks on both sides over medium-high heat. Remove from pan and keep warm.
Reduce heat to medium, add wine to pan to loosen browned bits, cook 2 to 3 minutes until liquid is reduced by half. Combine flour and broth until smooth, whisk into pan juices. Add steak sauce, Worcestershire sauce, ketchup and mustard. Bring to a boil. Return the steaks to the skillet, add the mushrooms and bring to a boil. Cook for 4 to 5 minutes on each side or until a meat thermometer reads 160. Sprinkle fillets with salt and pepper and serve sauce over the top.


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