Bistro Beef Tenderloin with Mushroom Sauce

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 20 mins

If you're going to splurge on filet mignon, treat it well. This recipe does.

Bistro Beef Tenerloin with Mushroom Sauce
Mark Boughton Photography / styling: Teresa Blackburn

Ingredients

1 cup low sodium beef stock
1/2 cup red wine
4 teaspoons all-purpose flour
4 (4-ounce) steaks of beef tenderloin
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil, divided
4 tablespoons minced shallot
8 small mushrooms, quartered
1/8 to 1/4 teaspoon thyme

Instructions

  1. Combine first 3 ingredients in a bowl and set aside.
  2. Season steaks with salt and pepper. Heat 1 teaspoon oil in heavy skillet. Cook steaks over medium-high heat to desired doneness. Remove steaks and set aside.
  3. Add remaining oil and shallots and cook, scraping to loosen crusted meat particles. Add mushrooms.
  4. Whisk stock mixture and thyme into skillet. Cook, stirring, until slightly thickened. Add accumulated juices from standing steaks.
  5. Serve steaks on warm plates with sauce and roasted potatoes or pomme frites.

Recipe by Terry Conlan

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