Seared Beef Tenderloin with Rouge Butter & Mushroom Sauce Recipe

Name: Seared Beef Tenderloin with Rouge Butter & Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rouge Butter; 2 cups unsalted butter, room temperature; 1/2 cup GREY POUPON Rouge Dijon Mustard; 4 tsp. fresh chives, finely chopped; 4 tsp. Italian parsley, finely chopped; Beef Tenderloins; 1/4 cup canola oil; 16 pieces beef tenderloins, trimmed, cut into 4-oz. portions; 4 tsp. salt; 1-1/2 qt. button mushrooms, quartered; 2 cups 2% milk

Servings: persons

Rouge Butter
2 cups unsalted butter, room temperature
1/2 cup GREY POUPON Rouge Dijon Mustard
4 tsp. fresh chives, finely chopped
4 tsp. Italian parsley, finely chopped
Beef Tenderloins
1/4 cup canola oil
16 pieces beef tenderloins, trimmed, cut into 4-oz. portions
4 tsp. salt
1-1/2 qt. button mushrooms, quartered
2 cups 2% milk

1
Rouge Butter: Mix ingredients until well blended.
2
Spoon onto plastic wrap and roll into 2-inch-thick cylinder.
3
Refrigerate until firm.
4
Beef Tenderloins: Working in batches, heat oil in large oven-safe saute pan on medium heat.
5
Season steaks with salt.
6
Sear on 1 side until golden brown; turn.
7
Place pan in 400 degrees F standard oven until almost done.
8
Remove steak from pan; let rest.
9
Return pan to low heat; add mushrooms.
10
Cook until softened.
11
Remove from heat; stir in milk.
12
Spoon about 1/4 cup mushroom sauce onto each plate; top with 1 steak.
13
Slice Rouge Butter into 1 oz.
14
rounds.
15
Place 1 round on top of each steak.

2048

kcal

Calories

180

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: Rouge Butter, 2 cups unsalted butter, room temperature, 1/2 cup GREY POUPON Rouge Dijon Mustard, 4 tsp. fresh chives, finely chopped, and more.

Yes, Seared Beef Tenderloin with Rouge Butter & Mushroom Sauce 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.

Seared Beef Tenderloin with Rouge Butter & Mushroom Sauce

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