Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce Recipe

Name: Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 2 beef fillet steaks (about 6 ounces each); Salt and coarsely ground black pepper; 8 ounces shiitake mushrooms, cleaned, stemmed and thinly sliced; 1/2 shallot, finely diced; 1/2 cup red wine; 1/2 cup beef stock; 1 tablespoon cold unsalted butter; 1 tablespoon Dijon mustard; 1 tablespoon chopped fresh flat-leaf parsley

Servings: persons

1 tablespoon canola oil
2 beef fillet steaks (about 6 ounces each)
Salt and coarsely ground black pepper
8 ounces shiitake mushrooms, cleaned, stemmed and thinly sliced
1/2 shallot, finely diced
1/2 cup red wine
1/2 cup beef stock
1 tablespoon cold unsalted butter
1 tablespoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley

1
Heat the oil in a skillet over high heat.
2
Sprinkle the fillets with salt and pepper on both sides.
3
Place the fillets into the skillet and sear until golden brown.
4
Turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness.
5
Remove the fillets to a plate.
6
Remove all but 1 1/2 tablespoons of the fat in the skillet and return to high heat.
7
Add the mushrooms and shallots, and season with salt and pepper.
8
Cook until golden brown and their liquid has evaporated.
9
Add the red wine and cook until reduced by half.
10
Add the stock and cook until reduced by half.
11
Whisk in the butter and mustard and cook for 30 seconds.
12
Taste and season with salt and pepper if needed.
13
Garnish with the parsley.
14
Top the now-rested fillets with the sauce and taste.

212

kcal

Calories

Fat

Carbs

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 10 ingredients. The key ingredients include: 1 tablespoon canola oil, 2 beef fillet steaks (about 6 ounces each), Salt and coarsely ground black pepper, 8 ounces shiitake mushrooms, cleaned, stemmed and thinly sliced, and more.

Yes, Tenderloin of Beef in Mushroom, Mustard and Red Wine 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.

Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce

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