Beef Tenderloin With Mushroom Sauce Recipes

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BEEF TENDERLOIN WITH MUSHROOM SAUCE



Beef Tenderloin with Mushroom Sauce image

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

4 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each)
1 tablespoon coarsely ground pepper
1/2 pound sliced fresh mushrooms
1/3 cup butter, cubed
1/2 teaspoon minced garlic
2 tablespoons all-purpose flour
1 cup beef broth
3/4 cup dry red wine or additional beef broth
1/8 teaspoon salt

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 :

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

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.

BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE



Beef Tenderloin Filet with Mushroom Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 18

2 beef tenderloin filets, 6 ounces each
Olive oil
1/2 shallot, finely chopped
Kosher salt
1 clove garlic, minced
3 cremini mushrooms, thinly sliced
3 oyster mushrooms, thinly sliced
3 shiitake mushrooms, thinly sliced
1/4 cup veal demi-glace
3 sprigs thyme
2 Idaho potatoes, peeled and large-diced
Kosher salt
1/4 cup sour cream
Splash heavy cream
1/2 cup broccoli florets, blanched, shocked and rough chopped
1/2 cup shredded Cheddar
2 cups green beans
2 tablespoons olive oil

Steps:

  • For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
  • For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
  • Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
  • Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
  • Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
  • For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
  • Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
  • Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.

ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT



Roast Beef Tenderloin with Mushroom Ragout image

This showstopper of a roast is actually very easy to make. Look for a center-cut piece of tenderloin with an even thickness so it cooks properly. Simply sear and roast it to medium-rare, then enjoy the compliments that are guaranteed to follow.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

One 2-pound center-cut beef tenderloin roast
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
3 to 5 tablespoons unsalted butter
1 pound mixed mushrooms, such as shiitake, cremini or white button, trimmed and quartered
1 medium shallot or 1/2 small onion, chopped
3 sprigs fresh thyme, leaves stripped
1/2 cup Madeira, vermouth or white wine
1/3 cup heavy cream
Optional: Dijon or whole-grain mustard, cracked mixed peppercorns, or herbes de Provence

Steps:

  • Preheat the oven to 400 degrees F.
  • 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. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
  • Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium-rare, about 25 minutes.
  • Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook, if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes.
  • Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some ground black pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
  • When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil, and let rest for 10 to 15 minutes.
  • Slice the beef across the grain crosswise, arrange on a platter and serve with the mushroom ragout.

BEEF TENDERLOIN ROAST WITH MUSHROOM SAUCE



Beef Tenderloin Roast With Mushroom Sauce image

From First Impressions: Dining with Distinction, Waterloo-Cedar Falls, IA. Sounds easy. When I make this, I will season the beef with garlic, salt and pepper first.

Provided by Oolala

Categories     Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 (3 lb) beef tenderloin
1 tablespoon onion, minced
3 tablespoons butter
2 cups mushrooms, sliced
2 tablespoons all-purpose flour
1 cup beef broth
2 tablespoons Burgundy wine
1 tablespoon lemon juice
1/2 teaspoon dried tarragon
1 teaspoon parsley, chopped

Steps:

  • Preheat oven to 450 Degrees F.
  • Pat the meat dry and place it on a rack in a baking pan.
  • Roast for 35 minutes or until the meat registers 125 degrees F. to 130 degrees F. on an instant read thermometer.
  • Cook longer if less rare meat is desired.
  • Saute the onion in butter in a small skillet.
  • Add the mushrooms and cook 5 minutes or until browned.
  • Stir in the flour.
  • Add the remaining ingredients; mix well.
  • Cook over medium heat, stirring until thickened.
  • Serve the sauce with the beef.

Nutrition Facts : Calories 733, Fat 51.9, SaturatedFat 21.7, Cholesterol 210.3, Sodium 271.6, Carbohydrate 3.3, Fiber 0.3, Sugar 0.5, Protein 58.7

BEEF TENDERLOIN WITH MUSHROOMS AND THYME



Beef Tenderloin with Mushrooms and Thyme image

Beef tenderloin roasted with shiitake mushrooms and thyme is impressive. Creamy shallot-brandy sauce is for spooning over the beef; sprigs of thyme tucked underneath hint at one of the flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 6

1 beef tenderloin (4 to 5 pounds), tied
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
8 ounces shiitake mushrooms
1 bunch fresh thyme sprigs
Shallot-Brandy Sauce

Steps:

  • Preheat oven to 425 degrees. Season beef with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add beef, and brown on all sides.
  • Toss mushrooms with remaining 2 tablespoons oil in a bowl; season with salt and pepper. Add mushrooms and 3 thyme sprigs to skillet; place in oven. Cook until beef registers 125 degrees for medium-rare, 18 to 20 minutes. Let stand 20 minutes. Serve warm or at room temperature with mushrooms and shallot-brandy sauce. Garnish with thyme.

BEEF TENDERLOIN IN MUSHROOM-WINE SAUCE



Beef Tenderloin in Mushroom-Wine Sauce image

Your guests will rave when they taste this beef tenderloin --- The cooking time stated is for a 3-pound beef tenderloin and cooked to medium-rare but more on the rare side, you might want to cook it a bit longer or use a thermometer for perfect results. This will feed up to 6-8 people if you are planning on serving more then prepare two separate recipes for 2 beef tenderloins and roast in two separate baking dishes. Prep time includes bringing the beef down to almost room temperature, but it is only estimated.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 (3 lb) beef tenderloin (the beef tenderloin can be a bit bigger)
1 tablespoon olive oil (can use a little more)
1/2-1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup butter (no subs!)
1 medium onion, thinly sliced
1 -2 tablespoon fresh minced garlic (or to taste)
1 (8 ounce) package sliced fresh mushrooms
1/2 cup dry red wine
2 teaspoons Worcestershire sauce
1 teaspoon dried Italian seasoning
1 teaspoon louisiana hot sauce
1 pinch black pepper (or use up to 1/4 teaspoon)
1 cup beef broth
1 -2 teaspoon flour

Steps:

  • Line a medium roasting pan with foil.
  • Lightly coat the tenderloin with olive oil; place on a plate and let sit out on the counter until almost room temperature (this might take several hours, this is an important step so do not omit, this will relax the meat fibers and make for a more tender and juicy beef roast!).
  • Season the beef with salt and black pepper (nothing else!).
  • Place in the roasting pan and bake uncovered in a 450 degree oven for 15 minutes.
  • Meanwhile while the roast is cooking; melt the 1/2 cup butter in a medium saucepan over medium heat.
  • Add in onions slices, garlic and mushrooms; cook stirring for about 6-7 minutes.
  • Add/stir in wine, Worcestershire sauce, Italian seasoning and hot sauce and pinch of black pepper.
  • In a small bowl whisk together beef broth and flour until completely blended and smooth; add to the wine mixture.
  • Reduce the heat and simmer stirring occasionally for 10 minutes or until the onion slices are tender.
  • Remove the beef from the oven and reduce heat to 425 degrees, then top with prepared mushroom/wine sauce; return to oven for about 16-18 minutes more or to desired doneness.
  • Transfer the beef to a serving platter and pour the sauce over beef or transfer to a gravy server.
  • Let beef stand for 10-15 minutes before serving.

BEEF TENDERLOIN AND MUSHROOMS IN GARLIC BUTTER SAUCE



Beef Tenderloin and Mushrooms in Garlic Butter Sauce image

Here's a flavorful beef skillet that's ready in 30 minutes! Perfect for a saucy dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

6 tablespoons cold butter
4 beef tenderloin steaks, 1 1/2 inches thick (about 1 3/4 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups sliced baby portabella mushrooms (about 3.5 oz)
2 cloves garlic, finely chopped
3/4 cup dry white wine or nonalcoholic wine

Steps:

  • In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle beef steaks with salt and pepper. Cook beef in butter 6 to 8 minutes, turning once, until deep brown. Reduce heat to low. Cover; cook 6 to 8 minutes (beef will be almost done and continue to cook while standing). Remove beef to platter; cover to keep warm.
  • Increase heat to medium. Add 1 tablespoon of the remaining butter to skillet. Add mushrooms and garlic. Cook 3 to 4 minutes, stirring once or twice, until tender. Add wine. Cook 4 to 5 minutes, stirring occasionally, until reduced to about one-third and mixture is slightly thick. Remove from heat.
  • Beat remaining butter, 1 tablespoon at a time, into sauce with wire whisk just until melted. Serve mushrooms and sauce over beef.

Nutrition Facts : Calories 470, Carbohydrate 1 g, Cholesterol 130 mg, Fat 2, Fiber 0 g, Protein 47 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 0 g, TransFat 1 1/2 g

PEPPERED BEEF TENDERLOIN WITH MUSHROOM SAUCE



Peppered Beef Tenderloin with Mushroom Sauce image

Drape a rich mushroom sauce over slices of perfectly seasoned beef tenderloin for a memorable holiday dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 12

Number Of Ingredients 15

4- to 4 1/2-lb beef tenderloin roast
2 tablespoons olive or vegetable oil
2 teaspoons coarse ground black pepper
1/4 cup butter or margarine
1 medium onion, finely chopped (1/2 cup)
1 clove garlic, finely chopped
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 tablespoons dry sherry, if desired
1 tablespoon cornstarch
1/4 cup cold water
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 can (10 1/2 oz) condensed beef consommé
1 teaspoon Dijon mustard
1 teaspoon tomato paste (from 6-oz can)

Steps:

  • Heat oven to 425°F. Rub beef with oil; sprinkle with pepper. Place beef on rack in shallow roasting pan, or place diagonally in 15x10x1-inch pan. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
  • Bake uncovered 30 to 45 minutes or until thermometer reads 135°F. Cover beef loosely with tent of foil and let stand 15 to 20 minutes until thermometer reads 145°F (medium-rare doneness). (Temperature will continue to rise about 10°F and beef will be easier to carve.)
  • Meanwhile, in 12-inch nonstick skillet, melt butter over medium heat. Cook onion, garlic and mushrooms in butter 8 to 10 minutes, stirring occasionally, until mushrooms are completely tender and beginning to brown. Stir in sherry. In small bowl, mix cornstarch and water; stir cornstarch mixture into mushroom mixture. Stir in thyme, pepper and beef consommé; cook and stir about 2 minutes or until slightly thickened and bubbly. Stir in mustard and tomato paste until well blended. Heat just until hot. Spoon sauce over sliced beef.

Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 1/2 g

BEEF TENDERLOIN WITH MUSHROOMS AND ESPAGNOLE SAUCE



Beef Tenderloin with Mushrooms and Espagnole Sauce image

Categories     Beef     Mushroom     Bake     Roast     Sauté     Christmas     Beef Tenderloin     Sherry     Gourmet

Yield Makes 10 servings

Number Of Ingredients 10

2 (2 1/2-lb) pieces trimmed center-cut beef tenderloin roast
1 tablespoon kosher salt
2 teaspoons black pepper
3 tablespoons vegetable oil
3 tablespoons unsalted butter
1 1/2 lb small fresh cremini mushrooms, cut into 1/2-inch wedges
1/2 cup medium-dry Sherry
2 2/3 cupsespagnole sauce
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 425°F.
  • Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt and pepper. Heat oil in a deep 12-inch heavy skillet over high heat until just smoking, then sear beef 1 piece at a time, turning with tongs, until well browned, about 5 minutes each. (If beef tenderloin pieces are too long to fit into skillet, halve each crosswise, then brown 2 pieces at a time.) Transfer beef to an 18- by 12-inch flameproof roasting pan, reserving skillet.
  • Roast beef in oven until thermometer inserted diagonally 2 inches into center of each piece registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board, reserving roasting pan, and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)
  • While beef roasts, heat butter in skillet over moderately high heat until foam subsides, then reduce heat to moderate and cook mushrooms, stirring, until liquid they give off is evaporated and mushrooms are pale golden, 8 to 10 minutes. Remove from heat.
  • While beef stands, straddle roasting pan across 2 burners, then add Sherry and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Sherry mixture and espagnole sauce to mushrooms and cook over moderate heat, stirring, until warm. Cover skillet and remove from heat.
  • Cut off and discard strings from beef and cut meat crosswise into 10 or 20 slices. Pour any juices on cutting board into sauce and heat over moderate heat, stirring, until hot.
  • Serve beef with sauce.

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From foodland.ca


BEEF TENDERLOIN WITH MUSHROOM SAUCE RECIPE | HELLOFRESH
Add beef and cook to desired doneness, 4-7 minutes per side. • Remove from pan and set aside to rest. • Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms and cook, stirring, until softened and lightly browned, 3-4 minutes. • Add garlic and cook until fragrant, 1 …
From hellofresh.com


BEEF TENDERLOIN RECIPE | HELLOFRESH
Halve, peel, and thinly slice shallot. Trim and thinly slice scallions, separating whites from greens. 2. Heat a drizzle of olive oil in a large pan over medium heat. Add scallion whites and rice. Cook, stirring, until rice is translucent, 1-2 minutes. Add ½ cup stock and bring to a simmer.
From hellofresh.com


ROAST BEEF TENDERLOIN WITH PORT-MUSHROOM SAUCE RECIPE
Add mushrooms and remaining salt; cook 5 minutes, stirring frequently. Add broth and wine; simmer 8 minutes. Combine cornstarch and water; mix well. Stir into sauce; simmer 2 minutes or until slightly thick. Step 5. Cut beef crosswise into 16 slices; transfer to serving plates and top with mushroom sauce. Step 6.
From myrecipes.com


BEEF TENDERLOIN WITH A RED WINE MUSHROOM SAUCE - THEKITTCHEN
2019-11-19 While the beef is cooking, sauté the mushrooms for the red wine sauce. Heat 1 tablespoon of butter in a skillet over medium heat low. Once the butter has melted, added the mushrooms and dust with a bit of salt and pepper. Stir to evenly distribute the butter, and add the red wine. Sauté the mushrooms until half of the liquid has been absorbed.
From thekittchen.com


SLOW ROASTED BEEF TENDERLOIN WITH CREAMY MUSHROOM SAUCE
2021-03-14 Creamy mushroom sauce. In a skillet over medium heat, melt butter. Add sliced mushrooms and cook until lightly browned, about 4-5 minutes. Add garlic and cook an additional 30 seconds. Add beef broth and scrape the bottom of the pan to deglaze, until most of beef broth has evaporated. Add heavy cream, thyme, salt, and pepper.
From thetoastykitchen.com


BEEF TENDERLOIN IN MUSHROOM SAUCE - EASIEREATS.COM
Step 2. Cook the steaks to the desired doneness, reading 135 degrees F for medium-rare or 140 degrees F for medium when checked with a meat thermometer, about 5-6 minutes per side.
From easiereats.com


BEEF TENDERLOIN WITH MUSHROOM-SHALLOT SAUCE RECIPE
Sprinkle each side with pepper; place steaks in pan. 2. Broil 4 to 6 inches from heat 12 to 16 minutes, turning once, until desired doneness. 3. Meanwhile, in 7-inch nonstick skillet, melt butter over medium heat. Add mushrooms and shallots; cook 4 to 6 minutes, stirring frequently, until shallots are tender and mushrooms begin to brown.
From pillsbury.com


BEEF TENDERLOIN WITH TRUFFLED MUSHROOM SAUCE - SIMPLY DELICIOUS
2020-12-06 Cook over medium heat until the mushrooms are golden brown then pour in the cream, lemon juice and truffle oil. Season with salt and pepper. Simmer for a few minutes until the sauce coats the back of a spoon. Add the steaks back into the pan along with any resting juices. Cook for another 2-3 minutes to warm the steaks through then serve.
From simply-delicious-food.com


FILET MIGNON RECIPE IN MUSHROOM SAUCE (VIDEO)
2018-12-05 Place a large heavy-bottomed pan over med/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 6 min or until softened and most of the liquid has evaporated. Add diced onion and cook 3 min, stirring often. Add minced garlic, 1 Tbsp thyme, 1/4 tsp salt and 1/8 tsp black pepper.
From natashaskitchen.com


BEEF TENDERLOIN WITH MUSHROOM RED WINE SAUCE - WILL COOK FOR …
2021-11-19 Let the sauce simmer and thicken for a few minutes and then take off heat. Add butter and stir it in until melted and the sauce is glossy. Spread the sauce in the serving dish. Cut the beef tenderloin against the grain into about 1/2 inch slices and place the sliced steaks over the sauce. Serve right away!
From willcookforsmiles.com


BEEF TENDERLOIN IN MUSHROOM SAUCE | COOKING PROFESSIONALLY
Sauté the mushrooms and green onion until tender, about 5 minutes. Step 6. Stir in the flour, salt, and pepper until blended. Step 7. Gradually stir in the broth and browning sauce. Step 8. Bring the sauce to a boil, stirring constantly until thickened, about 1-2 minutes. Step 9. Serve the steaks with the sauce.
From cookingprofessionally.com


BEEF TENDERLOIN WITH CREAMY MUSHROOM SAUCE | OLIVE & MANGO
2021-12-17 Pat the beef dry and season all over with salt, pepper and garlic powder. Heat a large ovenproof skillet over medium-high heat. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of butter and swirl to melt. Add the beef and sear until golden brown on all sides, about 8 minutes total.
From oliveandmango.com


ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON A CHEF
Step 1: Make the Sauce. Melt 5 tablespoons of the butter in a medium saucepan and add the shallots. Cook over medium-low heat until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil.
From onceuponachef.com


BEEF TENDERLOIN WITH MUSHROOM PAN SAUCE - FIFTEEN SPATULAS
2020-02-11 Remove the beef to a sheet pan, then roast in the oven for 20-25* minutes, for a rare roast, until the meat measures 120F with an instant read thermometer (the temperature will rise about 5 degrees as it rests). In the meantime, melt the butter in the pan you cooked the beef in, and add the mushrooms. Season with a pinch of salt, about ⅛ ...
From fifteenspatulas.com


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