Sandra This Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce Recipe is a juicy and rich recipe, which is made with beef fillet steaks and shiitake mushrooms. It’s a restaurant-quality dish, ready in about 30 minutes.
Bobby Flay Tenderloin of Beef Recipe Ingredients
- 1 tablespoon canola oil
- 2 beef fillet steaks (about 6 ounces each)
- Salt and coarsely ground black pepper
- 8 ounces of 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
How To Make Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce
- Sear the Steaks: Heat the canola oil in a large skillet over high heat until it begins to shimmer. Season the steaks generously on both sides with salt and pepper. Place the steaks in the hot pan and sear for 4-5 minutes per side for medium-rare, until a deep golden-brown crust forms.
- Rest the Steaks: Remove the steaks from the pan, transfer them to a cutting board, and let them rest while you make the sauce.
- Cook the Mushrooms and Shallots: Pour off all but about 1 1/2 tablespoons of fat from the skillet. Return it to medium-high heat. Add the sliced mushrooms and diced shallot, season with salt and pepper, and cook, stirring occasionally, until they are golden brown and soft.
- Make the Pan Sauce: Pour the red wine into the pan to deglaze, scraping up any browned bits from the bottom. Let it bubble and cook until the wine has reduced by about half. Add the beef stock and continue to cook until it has also reduced by half and the sauce has started to thicken.
- Finish the Sauce: Remove the pan from the heat and whisk in the cold butter and the Dijon mustard until the sauce is smooth and glossy.
- Serve: Slice the rested steaks against the grain. Spoon the warm mushroom and red wine sauce over the steaks and sprinkle with fresh parsley to serve.
Recipe Tips
- How do I get the most tender steak? For the best results, use a high-quality cut like fillet. Let the steak sit at room temperature for about 30 minutes before cooking. This helps it cook more evenly and stay tender.
- How do I get a perfect crust on the steak? The key is a very hot pan and a dry surface. Pat your steak dry with paper towels before seasoning. Don’t move the steaks at all for the first few minutes of searing; this allows them to develop a deep, golden-brown crust.
- How do I keep the sauce from getting bitter? Don’t over-reduce the wine or the stock. Cooking the sauce for too long can make the flavors overly concentrated and bitter. Reduce each liquid by about half, or until the sauce is thick enough to lightly coat the back of a spoon.
- Why is it important to rest the steak? Letting the steak rest for at least 5 minutes before slicing is crucial. This allows the juices, which have moved to the center during cooking, to redistribute throughout the meat, ensuring every bite is tender and juicy.
What To Serve With Tenderloin of Beef
This elegant dish pairs perfectly with classic steakhouse sides.
- Creamy mashed potatoes or a potato gratin
- Roasted asparagus or steamed green beans
- Sautéed spinach with garlic
- A glass of the same red wine used in the sauce
How To Store & Reheat Leftovers
Refrigerate: Let the beef cool completely. Store it in a sealed container in the fridge for up to 3 days. It’s best to store the sauce separately to maintain the best flavor. Reheat: Warm the steak gently in a skillet over low heat with a little butter or beef stock until heated through. Reheat the sauce separately in a small saucepan over low heat, stirring until warm.
Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce Nutrition Facts
- Serving: 1 steak with sauce
- Calories: 450 kcal
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 110mg
- Sodium: 320mg
- Protein: 40g
- Total Carbohydrate: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. While fillet or tenderloin is exceptionally tender, a well-marbled New York strip or ribeye steak would also be delicious with this sauce. Adjust cooking time based on the thickness of the steak.
Absolutely. Cremini (baby bella) or wild mushrooms like chanterelle or porcini would be excellent substitutes for the shiitake mushrooms.
For a non-alcoholic version, you can substitute the red wine with an equal amount of extra beef stock and a tablespoon of balsamic vinegar to add the acidity and depth that the wine provides.
Try More Recipes:
- Bobby Flay Roasted Leg of Lamb Recipe
- Bobby Flay Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette Recipe
- Bobby Flay Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce Recipe
Bobby Flay Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce Recipe
Description
An elegant and impressive restaurant-quality dish featuring perfectly pan-seared, juicy beef tenderloin steaks served with a rich and savory mushroom, mustard, and red wine pan sauce.
Ingredients
Instructions
- Heat oil in a skillet over high heat. Season steaks with salt and pepper and sear for 4-5 minutes per side for medium-rare.
- Remove the steaks from the pan and let them rest.
- In the same pan, cook the mushrooms and shallots until golden.
- Deglaze the pan with red wine and reduce by half. Add the beef stock and reduce by half again.
- Remove the pan from the heat and whisk in the cold butter and Dijon mustard until the sauce is smooth.
- Slice the rested steak and serve immediately with the warm sauce spooned over the top, garnished with fresh parsley.
Notes
- Let the steaks sit at room temperature for 20-30 minutes before cooking for a more even result.
- A very hot pan is essential for getting a good sear and crust on the steak.
- Resting the steak after cooking is a non-negotiable step for a juicy, tender result.
- Whisking in the butter off the heat at the end (mounting with butter) is what gives the sauce its professional, glossy finish.
