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Mushroom Crusted Beef Tenderloin

Mushroom Crusted Beef Tenderloin

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MYSTICL

An easy way to make a delicious restaurant quality filet mignon steak with just a few simple make-ahead ingredients. No grill required! The butter can made several days ahead with the excess kept for future recipes.

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Nutrition

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  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 36.6 g
  • 56%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 49.7 g
  • 99%
  • Cholesterol:
  • 195 mg
  • 65%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Mix the butter, chives, tarragon, and garlic together in a bowl until well-blended. Place the butter mixture on a large piece of plastic wrap. Wrap the butter with the plastic and shape it into a log about 1-inch thick. Place the log in the refrigerator to chill.
  2. Season the beef tenderloin steaks with salt and black pepper. Place the dried mushrooms in a spice grinder or food processor. Process until the mushrooms are finely ground. Spread some of the ground mushroom on a plate. Press each steak into the mushroom powder until well coated, adding more mushroom to the plate as necessary.
  3. Melt about 2 tablespoons herb butter in a large skillet over medium heat. Arrange the steaks in the skillet and cook until they start to firm, and are reddish-pink and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium. Top each steak with 1 teaspoon herb butter before serving.
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Reviews

Baking Nana
18
9/12/2011

Over all this is a pretty good steak. If you can't possibly use an outdoor grill this is will do as second best. Based on experience - I do disagree with the method. I used a cast iron skillet - didn't use medium heat - I pre-heated the oven to 425 and started roasted potatoes - I got the cast iron skillet hot - hot on the stove top and added Olive Oil and about 1 Tablespoon herb butter. Seared steak on one side until it released from the pan - the first side was well caramelized - flipped and seared for another 2 minutes and then into the hot oven for 10 minutes. The steaks were rare 130 degrees and tender. Let steaks rest for 5 minutes before serving. I served this with sauteed mushrooms - green beans and oven roasted potatoes.