Beef Tenderloin and Mushroom Sauce

Suppose you plan on hosting a celebratory dinner or a special gathering. In that case, this beef tenderloin and mushroom sauce will satisfy that occasion. We sear this tender cut in a butter bath and use the flavorful drippings to create a creamy and savory gravy to pour on top. It’ll plate deliciously with creamy mashed potatoes and garlicky Brussels sprouts. The nice part? It takes less than 30 minutes to pull together.   

Beef Tenderloin and Mushroom Sauce Ingredients

• Beef tenderloins: We use beef tenderloins for this recipe because they are decadent and will melt in your mouth once seared in butter.
• Mushroom gravy: To create the creamy gravy, we saute mushrooms and green onions in the drippings with flour, salt and pepper. Then, we gradually pour broth and browning sauce to bring it together. 

Directions   

Step 1: Sear the beef tenderloins

Heat 2 tablespoons of butter and oil over medium-high heat in a large skillet. Next, cook the steaks to the desired doneness, about five to six minutes per side. Remove the steaks from the pan, reserving the drippings for the gravy. 

Editor’s Tip: For a medium-rare steak, the thermometer should read 135°F; for medium, 140°; for well-done, 160°. 

Step 2: Create the mushroom gravy.

Heat the drippings and the remaining butter in the same pan over medium-high heat. Saute the mushrooms and green onions until tender. Next, stir in the flour, salt and pepper until blended. Then, gradually stir in the broth and, if desired, the browning sauce. Bring everything to a boil and stir constantly until thickened, about one to two minutes. Serve the steaks with the gravy poured on top.

Beef Tenderloin and Mushroom Sauce Recipe Variations

• Make a steak crust: Pat a blend of spices on your steak before searing to create a delicious crust. You can add freshly cracked pepper and granulated garlic.

• Marinate the tenderloins: Let your steak soak in a delicious marinade before searing to enhance its flavor. (Here is a list of delicious marinades to try.)

• Create a compound butter: Whip up a compound butter filled with herbs or spices to finish your steak with a pop of flavor.

How to Store This Beef Tenderloin and Mushroom Sauce

First, allow the tenderloins to cool completely before transferring them to an airtight container in the refrigerator. They can be kept for to three to four days.

Can you make beef tenderloins and mushroom sauce ahead of time? 

If you’re hosting a special dinner and want to get ahead on prep, you can sear these tenderloins a few days in advance and store them in the fridge. Reheat and enjoy a stress-free dinner with your guests when you’re ready to serve. We recommend saving the dripping and making the mushroom gravy the day of so that it’s fresh.  

How do you reheat beef tenderloins?

Reheat your steaks in the oven or microwave until they reach at least 140°; once they reach that temperature they’re ready to eat.

How long do beef tenderloins last?

Stored in an airtight container, beef tenderloins can last for three to four days in the refrigerator or up to two months in the freezer.

Beef Tenderloin and Mushroom Sauce Tips

Can you use a different cut of meat in this recipe?

We suggest using beef tenderloin, but you can also opt for a New York strip, ribeye or filet mignon. Be mindful that each cut has a different cooking time. Monitor them closely to prevent overcooking.

What type of pan should I use when searing my steak?

We recommend using a carbon steel skillet or cast iron pan to cook your steak because they are built with a material that can withstand high temperatures, which is ideal for searing meat. 

What can I serve with beef tenderloins and mushroom sauce?

Serve this ultra-tender steak with comforting sides like fluffy mashed potatoes, creamy polenta or a hearty pasta. ( If you need inspiration, here’s a list of dishes that can accompany your tenderloins.)