Beef Tenderloins with Mushroom-Garlic Sauce

Beef Tenderloins with Mushroom-Garlic Sauce

3
Progresso(TM) Recipe Starters(TM) 0

"Enjoy these hearty beef tenderloin steaks with Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce--perfect for dinner."

Ingredients 40 m {{adjustedServings}} servings 394 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 35.2 g
  • 70%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook steaks 4 to 6 minutes, turning once, until deep brown. Reduce heat to low. Cover; cook 6 to 8 minutes for medium-rare to medium doneness (don't overcook; beef will continue to cook while standing). Remove beef to platter; cover to keep warm.
  2. Increase heat to medium. Add remaining 2 tablespoons butter to skillet. Add mushrooms. Cook 3 to 4 minutes, stirring once or twice and scraping up any browned bits, until tender. Add wine and cooking sauce; heat to boiling. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until sauce is hot.
  3. Serve mushroom sauce over steaks.
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Footnotes

  • Make the mushroom sauce beforehand, and refrigerate. That way all you have to do is reheat the sauce and cook the steaks.
  • Add a great salad and some crunchy garlic bread to make this meal a winner.
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Reviews 3

  1. 4 Ratings

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avajenner
9/22/2012

Made this tonight for dinner. It was great! Everyone loved it, Even my kids who are very,very picky. It was easy to cook and delicious, I did however only use 2 tablespoons of butter, But other than that it was perfect.

KCANDROSE
6/27/2014

We had to substitute a few things for budget reasons. We found a less expensive steak, used regular mushrooms instead of portobellas, and used cream of mushroom soup instead of the package sauce. It still turned out incredible! I think my daughter added a little more wine to help thin the sauce a little (yes, my 16 yo made this).

ReneeW
12/10/2013

This was simple and great tasting! I didn't have any white wine on hand so I used chicken stock. I also in the middle of cooking realized I ran out of creamy mushroom cooking sauce so I made homemade cream of mushroom and it turned out awesome! (To make your own cream of mushroom you just need 8 oz evaporated milk, 2 tablespoons cornstarch, 1 tablespoon vegetable oil, 1/8 tsp white pepper, 1/4 tsp salt and 1 or 2 handfuls of sliced fresh mushrooms. Blend and then microwave for 3 mins.) My young kids and parents loved it!