Beef Tenderloin in Creamy Porcini Sauce

Beef Tenderloin in Creamy Porcini Sauce

Cynthia Russell 1

"This is a very hearty dish, ideal for a winter dinner. Serve with just the potatoes, or add your favorite veggies: they will taste great with the dried mushroom sauce!"

Ingredients 45 m {{adjustedServings}} servings 560 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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  1. In a small bowl, soak dried mushrooms in hot water.
  2. Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
  3. Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
  6. Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.
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Reviews 24

  1. 28 Ratings

Allison Howe-DiGrezia

I made this dish for Christmas Eve last year. The flavor was spectacular, but I will include some type of thickening agent next time as the sauce is on the thin side.


An excellent dish! It proved convenient as well for dinner with friends. I made it in the morning till the point before you put it in the oven. I kept it in the fridge and then, while we were having a drink with appetizers at dinner, I put it in the oven for 20 minutes! If you like your meat well done though, you should leave it longer, maybe 30. The porcinis are delicious and the sauce didn't come out thin at all and I used light cream, not the thick kind. However, next time I think I will omit the stock cube as it takes away the totally 'home made' feel from the dish. Thanks for a great recipe!


This was good. We used an obscene amount of garlic (that's how things are done in my house) and also alot of pepper. I also went overboard with the mushrooms, which may have given it a stronger flavor than it needed. The sauce did thin out a bit once it was in the oven with the tenderloins-I'm positive it will thicken with the leftovers. My picky seven year old who doesn't even like steak devoured it- and my husband loved it.We'll be making it again.