Beef Tenderloin in Mushroom Pan Sauce
  • 1 tablespoon vegetable oil
  • Two 6-ounce beef tenderloin steaks (about 1-inch thick)
  • Salt and ground black pepper
  • For the sauce:
  • 4 tablespoons unsalted butter
  • 1 small shallot, minced
  • ½ - ¾ cup assorted mushrooms, wiped clean, stems removed, sliced
  • ½ cup dry red wine
  • 1 cup beef stock
  • To taste: salt and ground black pepper
  1. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat (a cast iron skillet works best).
  2. Sprinkle steaks with salt and pepper.
  3. Add steaks to skillet once oil is fully heated; cook to desired doneness (about 4 minutes per side for medium rare).
  4. Transfer steak to plate (do not clean skillet) and cover with foil to keep warm.
  5. Return skillet to heat and deglaze the pan with ¼ cup of the red wine.
  6. As the wine reduces, scrape up the brown bits with a wooden spoon.
  7. When the wine has evaporated, add 2 tablespoons of butter to the skillet.
  8. Saute the shallot and mushrooms until softened.
  9. Add the remaining wine and stock to the skillet, bring to a boil and reduce to a simmer until the liquid has been reduced in half.
  10. To serve: spoon sauce over top of the steak and sprinkle with parsley.
Recipe by Wishes and Dishes at