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Discover the culinary delight of Beef Tenderloin with Mushroom Sauce, a dish that effortlessly combines elegance and flavor. This recipe highlights the tender, juicy qualities of beef tenderloin, complemented by a rich and savory mushroom sauce. Perfect for special occasions or a cozy dinner at home, this dish showcases the beauty of simple yet sophisticated cooking. The tenderloin, known for its buttery texture and mild flavor, pairs beautifully with the earthiness of mushrooms, creating a harmony that excites the palate.

Beef Tenderloin with Mushroom Sauce

Elevate your dining experience with Beef Tenderloin with Mushroom Sauce, a dish that blends elegance with exceptional flavor. This tender, juicy beef, enhanced by a rich mushroom sauce, is perfect for any special occasion or cozy dinner at home. Learn how to select quality ingredients, master the cooking techniques, and elevate your plating to impress your guests. Discover the art of preparing this culinary delight today! #BeefTenderloin #MushroomSauce #Cooking #Gourmet #Homemade #Recipe
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Ingredients
  

2 beef tenderloin steaks (approximately 6 oz each)

Salt and pepper, to taste

2 tablespoons olive oil

1 tablespoon butter

1 cup cremini mushrooms, sliced

2 cloves garlic, minced

1 small shallot, finely chopped

1/2 cup beef broth

1/4 cup red wine (such as Cabernet Sauvignon)

1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)

1 teaspoon Dijon mustard

Fresh parsley, chopped (for garnish)

Instructions
 

Preparation of the Tenderloin: Remove the beef tenderloin steaks from the refrigerator and let them come to room temperature (about 30 minutes). Pat them dry with paper towels and season generously with salt and pepper on both sides.

    Searing the Steaks: Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot and shimmering, carefully place the tenderloin steaks in the skillet. Sear them for 3-4 minutes on each side for medium-rare, adjusting the time depending on the desired doneness. Once cooked to your preference, remove the steaks from the pan and cover lightly with foil to keep warm.

      Making the Mushroom Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the sliced mushrooms and sauté for about 5 minutes, or until they are golden brown and have released their moisture. Add in the minced garlic and chopped shallot, cooking for an additional 2-3 minutes until fragrant.

        Deglazing the Pan: Pour in the red wine, scraping the bottom of the skillet with a wooden spoon to release any brown bits. Allow the wine to simmer for 2-3 minutes until it has reduced slightly.

          Finishing the Sauce: Add the beef broth, thyme, and Dijon mustard to the skillet, stirring well to combine. Let the sauce simmer for about 5 minutes, allowing it to thicken slightly. Taste and adjust seasoning with salt and pepper if necessary.

            Serving: To serve, place the warm beef tenderloin steaks on plates and generously spoon the mushroom sauce over them. Garnish with freshly chopped parsley for a pop of color.

              Enjoy your delicious meal!

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 2