Beef Tenderloin Portobello Recipe

Name: Beef Tenderloin Portobello
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 portabella mushroom caps (stemmed and cleaned, gill if you want); 48 ounces beef tenderloin, cut into strips or 48 ounces sirloin or 48 ounces flank steaks, would work as well; 1 onion, thinly sliced; 24 ounces blue cheese; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon garlic; 1 teaspoon McCormick's Montreal Brand steak seasoning; 1 teaspoon basil; 2 teaspoons olive oil

Servings: persons

1
Heat griddle or skillet to hot.
2
add onions and cook till caramelized.
3
add beef and sear.
4
In another bowl add all spices and olive oil, stilr well.
5
Add seared beef to spice mixture and toss to coat.
6
Arrange portobellos on an oiled sheetpan.
7
Place 4 oz beef on top of each mushroom and bake in 325 Degree oven for 15 minutes.
8
Remove from oven, top beef with 2 oz onions and 2 oz bleu cheese.
9
Turn oven to low and place back in oven for 5 minutes to allow cheese to begin to melt.
10
Plate and Serve.

1710

kcal

Calories

120

Fat

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 portabella mushroom caps (stemmed and cleaned, gill if you want), 48 ounces beef tenderloin, cut into strips or 48 ounces sirloin or 48 ounces flank steaks, would work as well, 1 onion, thinly sliced, 24 ounces blue cheese, and more.

Yes, Beef Tenderloin Portobello falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Tenderloin Portobello

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions