Beef Tenderloin With Mushrooms And Thyme Recipes

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BEEF TENDERLOIN WITH MUSHROOMS



Beef Tenderloin with Mushrooms image

Beef and mushrooms are a delicious combination in this quick dish. Red wine adds an elegant touch.

Provided by BHG Test Kitchen

Time 20m

Number Of Ingredients 7

4 beef tenderloin steaks, cut 3/4 inch thick (1 pound)
1 tablespoon Dijon-style mustard or coarse-grain brown mustard
2 tablespoon olive oil or roasted garlic olive oil
2 4 ounce package sliced crimini, shiitake, or portobello mushrooms or one 8-ounce package sliced button mushrooms (about 3 cups)
0.333 cup dry red wine or sherry
1 tablespoon white wine Worcestershire sauce
2 teaspoon snipped fresh thyme

Steps:

  • Trim fat from steaks. Spread mustard evenly over both sides of steaks. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once. Allow 7 to 9 minutes for medium-rare (145 degrees F) to medium (160 degrees F). Transfer steaks to a serving platter; keep warm.
  • Add remaining 1 tablespoon oil to drippings in skillet. Add mushrooms; cook and stir for 4 minutes. Stir in wine, Worcestershire sauce, and thyme. Simmer, uncovered, for 3 minutes. Spoon over steaks.
  • Makes 4 servings

Nutrition Facts : Calories 231 kcal, Carbohydrate 3 g, Cholesterol 52 mg, Protein 21 g, SaturatedFat 3 g, Sodium 115 mg, Fat 13 g, UnsaturatedFat 9 g

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.

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 WITH ROASTED WILD MUSHROOMS



Beef Tenderloin with Roasted Wild Mushrooms image

Beef tenderloin is what I make most holidays. It's a beautiful cut of meat, and the mushrooms are so perfect for the colder months. It's simple and comforting.

Provided by Antonia Lofaso

Categories     main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 31

1 whole beef tenderloin, trimmed and tied
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
Kosher salt and freshly ground black pepper
Neutral cooking oil, for cooking
6 tablespoons unsalted butter
1/2 pound beef fat
1 pound high-marrow beef bones
1 carrot, chopped rough
1 celery stalk, chopped rough
1 yellow onion, chopped rough
3 cloves garlic, chopped rough
1/3 cup dried porcini mushrooms
2 sprigs fresh rosemary
2 sprigs fresh sage
4 cups Armagnac
1 cup veal demi-glace
3 cups chicken stock
3 tablespoons green peppercorns
5 tablespoons unsalted butter, cold
3 pounds assorted wild mushrooms, trimmed
3 tablespoons unsalted butter
3 sprigs fresh parsley, leaves finely chopped
1 sprig fresh rosemary, leaves finely chopped
Kosher salt and freshly ground black pepper
2 cups panko breadcrumbs
8 ounces unsalted butter
4 cloves garlic, chopped
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives

Steps:

  • For the beef: Preheat a pizza oven or regular oven to 400 degrees F.
  • Sprinkle the tenderloin with all the herbs and salt and pepper. Heat a 14-inch cast-iron pan over medium-high heat and add 1/4 cup cooking oil, heating until hot. Add the tenderloin and sear until golden brown, about 5 minutes on each side. Once almost browned on the second side, add the butter and let melt. Transfer the pan to the oven to continue cooking until your desired doneness, or 12 minutes for medium-rare. Allow to rest for 10 minutes, then slice into 1- to 1 1/2-inch-thick slices.
  • For the Armagnac sauce: Add the beef fat to a large Dutch oven over medium-high heat and let melt. Add the bones and sear just until some of the bone marrow has begun to melt, about 5 minutes. Transfer to the oven and roast until dark and golden, about 15 minutes. Add the carrots, celery, onion, garlic and porcinis. Put back into the oven and allow to brown another 10 minutes.
  • Transfer the pot to the stovetop. Add the rosemary, sage and Armagnac. Allow the alcohol to ignite and immediately cover with the lid. Place over medium heat and bring to a simmer. Add the veal demi, chicken stock and green peppercorns, stirring to combine. Simmer, covered, for 30 minutes over medium heat.
  • Carefully strain the Armagnac sauce directly into a medium saucepan and whisk in the cold butter until thoroughly combined.
  • For the wild mushrooms: Turn the heat on under a 12-inch cast-iron pan to medium-high until hot. Add the mushrooms and allow to get hot again, then add the butter and allow the mushrooms to brown all over, about 10 minutes. Add the parsley and rosemary and stir to combine. Taste and adjust seasoning as needed with salt and pepper. Keep warm until ready to serve.
  • For the gremolata: Add the panko to a large cast-iron pan and allow to toast over medium-high heat, about 2 minutes. Add the butter and allow to brown, another 2 minutes. Add the garlic and bloom for 2 minutes. Add the parsley and chives to finish. Taste and adjust seasoning as needed.
  • Add the mushrooms to the bottom of a large platter. Top with the sliced tenderloin, then spoon the sauce around the outside of the mushrooms. Top the tenderloin with the gremolata and serve.

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 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.

BEEF TENDERLOIN WITH MUSHROOM-WINE SAUCE



Beef Tenderloin with Mushroom-Wine Sauce image

This succulent roast takes a little extra time to prepare than a usual weeknight meal, but it's worth it for a special occasion. It's one of my top dinner requests from friends.-Tonya Burkhard, Davis, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings (about 3-1/2 cups sauce).

Number Of Ingredients 14

2 teaspoons dried thyme
2 teaspoons seasoned salt
1 beef tenderloin roast (5 pounds)
9 bacon strips, finely chopped
3 cups sliced fresh mushrooms
4 tablespoons butter, divided
4 medium onions, chopped (about 3 cups)
9 garlic cloves, minced
1/3 cup tomato paste
6 cups beef stock
2-1/4 cups dry red wine
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. Rub thyme and seasoned salt onto all sides of roast. Place tenderloin on a rack in a shallow roasting pan. Roast 50-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms to drippings; cook and stir 4-5 minutes or until tender. Remove from pan., Place 1 tablespoon butter in pan. Add onions; cook and stir over medium heat 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer. Add tomato paste, stock and wine, stirring to loosen browned bits from pan. Bring to a boil; cook 20-25 minutes or until liquid is reduced almost by half., In a microwave, melt remaining butter. Mix flour with butter until smooth; gradually whisk into sauce. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in bacon, mushrooms, salt and pepper; heat through., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve with sauce.

Nutrition Facts :

BEEF TENDERLOIN STEAK WITH MUSHROOMS AND MADEIRA



Beef Tenderloin Steak With Mushrooms and Madeira image

Beef tenderloin is also called Filet Mignon or Porterhouse, this is an amazing steak recipe that can be doubled if desired. Next to grilled steak this is my favorite recipe to use for a top quality cut of beef steak, just try this, and it will become your favorite! I have also used dry sherry in place of the Madeira wine, and it worked fine, but Madeira is better.

Provided by Kittencalrecipezazz

Categories     Steak

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

4 tablespoons butter
2 tablespoons olive oil
14 ounces white button mushrooms, sliced (can use more)
2 -3 tablespoons shallots, finely chopped (or to taste)
1 tablespoon minced fresh garlic
1 tablespoon finely chopped fresh thyme or 1 -2 teaspoon dried thyme
4 (5 ounce) beef tenderloin steaks (about 1-inch thick)
1/2 cup madeira wine
1 1/2 cups beef broth
1/2 cup whipping cream
1 tablespoon flour, mixed with
1 tablespoon melted butter, to create a roux
salt and pepper

Steps:

  • Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
  • Add in the mushrooms; saute until tender (about 10 minutes).
  • Add in shallots with HALF the minced garlic; saute for about 3 minutes.
  • Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
  • Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
  • Season steaks with salt and pepper, and add to skillet.
  • Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
  • Transfer the steaks to a plate.
  • Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
  • Add in Madeira and boil until reduced by half (this should take about 3 minutes).
  • Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
  • Add in cream and boil for about 2 minutes.
  • This is optional, do this only for a thicker sauce: in a small cup using a small whisk, mix together melted butter with 1 tablespoon flour; add to the simmering cream sauce; stir until thickened.
  • Stir in the mushroom mixture, and then season the sauce with salt and pepper.
  • Return the steaks to skillet and cook until heated through (about 1 minute).
  • Transfer to plates and spoon the sauce over.

Nutrition Facts : Calories 764.1, Fat 66.2, SaturatedFat 30.4, Cholesterol 179.8, Sodium 404.1, Carbohydrate 8.1, Fiber 1.2, Sugar 1.9, Protein 30.2

ROASTED BEEF TENDERLOIN WITH BOURBON SHIITAKE MUSHROOMS



Roasted Beef Tenderloin With Bourbon Shiitake Mushrooms image

Tenderloin of beef, seasoned with thyme and garlic, pan-seared, then oven roasted; sliced & served with sautéed shitake mushrooms in a bourbon sauce. From the Atrium Restaurant in the Snow King Resort. Goes great with a side of potatoes. The bourbon shitake sauce is also delicious over pan fried chicken breasts.

Provided by littleturtle

Categories     Sauces

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 (2 1/2 lb) center-cut beef tenderloin
1 tablespoon garlic, minced
2 tablespoons fresh thyme, chopped (leaves only)
3 tablespoons olive oil or 3 tablespoons vegetable oil
2 tablespoons butter
2 red onions, julienned
1 tablespoon roasted garlic, minced
1 tablespoon fresh thyme, chopped
1 lb shiitake mushroom, sliced
1/4 cup Bourbon (sour mash whiskey)
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat oven to 350°F.
  • Trim tenderloin of fat and remove silverskin.
  • Rub beef all over with garlic and coat with thyme.
  • In a hot skillet, sear tenderloin on all sides in oil.
  • Remove from skillet and place in a large roasting pan in the oven to roast until done (internal temp of 115°-120°F for rare to med-rare; 25-30 minutes).
  • In skillet, over med-high heat, sauté onions, garlic, and thyme in butter for 2-3 minutes (onions should still be firm).
  • Add mushrooms, bourbon, salt and pepper, and sauté until mushrooms are tender (do not overcook).
  • Let tenderloin rest for several minutes before slicing.
  • Slice and serve with mushroom sauce.

Nutrition Facts : Calories 475.9, Fat 34, SaturatedFat 12.9, Cholesterol 128.1, Sodium 393.8, Carbohydrate 7.5, Fiber 2.1, Sugar 2.5, Protein 29.6

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From fifteenspatulas.com


WHAT TO SERVE WITH BEEF TENDERLOIN? - DE KOOKTIPS - HOMEPAGE
2022-03-27 To summarize: A filet mignon is a cut of beef tenderloin, but a beef tenderloin is not a filet mignon, and vice versa. As an alternative, it contains the filet mignon, which is derived from the terminal piece of the tenderloin. The remaining tenderloin may be used to make various steak cuts or a magnificent tenderloin roast to feed a large group of people.
From bolety.us.to


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


ROASTED HERB BEEF TENDERLOIN WITH MUSHROOM RAGOUT | CORI'S …
Directions: Preheat oven to 400F. Heat a large oven proof sauté pan over medium high heat. Add oil to the pan and heat then add the butter and swirl the pan until melted. Season beef with salt and pepper and add to the pan, searing on all sides until brown, about 6-8 minutes. Transfer pan to the oven and roast for about 20-25 minutes for ...
From stongs.com


BEEF TENDERLOIN WITH A MUSHROOM AND PARMESAN-CRUST.ABOUT THIS …
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From pinterest.ca


BEEF TENDERLOIN WITH MUSHROOMS AND THYME RECIPE - FOOD NEWS
1 pound Beef Tenderloin Tips 2 cloves of Garlic, crushed 1 small shallot, thinly sliced 2 large Yellow Onions, thinly sliced into rings a sprinkle of Sugar 8 ounces Mushrooms 3 tablespoons Bourbon, or Whiskey a pinch of Thyme a pinch of Tarragon 1/2 cup Heavy Cream Salt and Pepper. Step 1: Generously sprinkle salt and pepper over the beef.
From foodnewsnews.com


BEEF TENDERLOIN AND SHALLOTS - THERESCIPES.INFO
Roast Beef Tenderloin With Red Wine & Shallot Sauce new www.food.com. Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes. Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups.
From therecipes.info


SLOW-ROASTED BEEF TENDERLOIN | BETTER HOMES & GARDENS
Roasting beef over a bed of herbs infuses the meat with fragrance and flavor. Serve with mushroom tumble and spicy horseradish cream sauce. Serve with mushroom tumble and spicy horseradish cream sauce.
From basketbo.bozeman.com


BEEF TENDERLOIN TIPS IN MUSHROOM GRAVY - DISHES WITH DAD
These tender beef tenderloin tips covered in a savory mushroom gravy make an easy, yet delicious weeknight meal in under 30 minutes! Beef Tenderloin Tips. with Mushroom Gravy. Prep Time: 5 Min. Beef Tips 1 pound beef tenderloin tips 1 teaspoon Kosher salt ½ teaspoon ground black pepper 1 Tablespoon olive oil Mushroom Gravy 2 Tablespoons butter ½ cup …
From disheswithdad.com


BEEF TENDERLOIN TIPS IN MUSHROOM GRAVY - DISHES WITH DAD
2021-10-22 Add the onion and mushroom. Cook for 6-7 minutes, stirring occasionally. When all of the liquids from the mushrooms have cooked off and the onions are beginning to caramelize add the garlic and cook for 30 to 45 seconds until fragrant. Add the beef stock, Worcestershire sauce, and dried thyme.
From disheswithdad.com


SHIITAKE MUSHROOM STUFFED BEEF TENDERLOIN - RECIPE DETAILS
3 lbs beef tenderloin; Directions. Soak mushrooms in water until soft then squeeze excess water out. Sauté mushrooms in butter and olive oil until browned. Sprinkle mushroom with balsamic vinegar, such as a balsamic vinaigrette. Using beef tenderloin or individual filet mignon, cut a slit in each steak or butterfly the tenderloin and stuff ...
From chuse.firesidegrillandbar.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


BEEF TENDERLOIN STEAKS WITH MUSHROOM SAUCE AND LENTILS
Combine cornstarch and Worcestershire sauce in small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired. Step 4 Divide lentils among 4 serving plates. Top with steaks and mushroom sauce.
From beeflovingtexans.com


BEEF TENDERLOIN WITH MUSHROOMS AND THYME - FOODLION.COM
2018-11-01 The mushrooms and thyme transform this special dish into something extra special! Skip to main content Skip to Chatbot ... Recipes ; Blogs ; Food Lion Feeds ; Printed on:October 23, 2021 at 2:53 AM. Weekly Specials Savings Recipes. x Close. Save more -- more easily with the Food Lion app. DOWNLOAD THE APP FOOD LION RESPONSE TO COVID …
From foodlion.com


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