Mohamed Shili This easy beef tenderloin recipe is packed with rich flavors! Juicy, pan-seared fillet steaks are served with a delicious mushroom, mustard, and red wine sauce. It’s a perfect dish for a fancy dinner but simple enough to make at home!
Ingredients Needed:
- 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 oil in a skillet over high heat. Season steaks with salt and black pepper, then sear for 4-5 minutes per side until golden brown for medium-rare. Remove from the pan and let them rest.
- Cook the Mushrooms: Leave 1 1/2 tbsp of fat in the pan, then add mushrooms and shallots. Season with salt and black pepper, cooking until golden and soft.
- Make the Sauce: Pour in the red wine and cook until reduced by half. Add beef stock and cook again until reduced by half. Stir in butter and Dijon mustard, cooking for 30 seconds until smooth.
- Serve: Spoon the sauce over the rested steaks and sprinkle with parsley. Enjoy your delicious meal!
Recipe Tips:
- Use High-Quality Beef: Choose fillet steaks with good marbling for the best flavor and tenderness. Let the steak sit at room temperature for 30 minutes before cooking for even cooking.
- Sear the Steak Properly: Heat the pan until very hot before adding the steaks. Do not move them while searing—this helps create a golden crust that locks in juices.
- Don’t Overcook the Sauce: Reduce the wine and stock until they thicken slightly. Cooking too long can make the sauce too concentrated and bitter. Stop when the sauce lightly coats a spoon.
- Rest the Steak Before Slicing: Let the cooked steak rest for at least 5 minutes before cutting. This keeps the juices inside, making the steak more tender and juicy.
- Adjust the Sauce to Your Taste: If the sauce is too strong, add a little extra butter to mellow the flavor. If it’s too thin, let it simmer a bit longer to thicken.
How To Store & Reheat Leftovers?
- Refrigerate: Let the beef cool completely before storing. Keep it in a sealed container in the fridge for up to 3 days. Store the sauce separately for the best flavor.
- Reheat: Warm the steak in a skillet over low heat with a little butter or beef stock, flipping occasionally, until heated through. Reheat the sauce separately over low heat, stirring until warm.
Nutrition Facts:
- Calories: 450 kcal
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 110mg
- Sodium: 320mg
- Potassium: 600mg
- Total Carbohydrate: 6g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 40g
Try More Bobby Flay Recipes:
Bobby Flay Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce
Description
This easy beef tenderloin recipe is packed with rich flavors! Juicy, pan-seared fillet steaks are served with a delicious mushroom, mustard, and red wine sauce. It’s a perfect dish for a fancy dinner but simple enough to make at home!
Ingredients
Instructions
- Sear the Steaks: Heat oil in a skillet over high heat. Season steaks with salt and black pepper, then sear for 4-5 minutes per side until golden brown for medium-rare. Remove from the pan and let them rest.
- Cook the Mushrooms: Leave 1 1/2 tbsp of fat in the pan, then add mushrooms and shallots. Season with salt and black pepper, cooking until golden and soft.
- Make the Sauce: Pour in the red wine and cook until reduced by half. Add beef stock and cook again until reduced by half. Stir in butter and Dijon mustard, cooking for 30 seconds until smooth.
- Serve: Spoon the sauce over the rested steaks and sprinkle with parsley. Enjoy your delicious meal!
Notes
- Use High-Quality Beef: Choose fillet steaks with good marbling for the best flavor and tenderness. Let the steak sit at room temperature for 30 minutes before cooking for even cooking.
- Sear the Steak Properly: Heat the pan until very hot before adding the steaks. Do not move them while searing—this helps create a golden crust that locks in juices.
- Don’t Overcook the Sauce: Reduce the wine and stock until they thicken slightly. Cooking too long can make the sauce too concentrated and bitter. Stop when the sauce lightly coats a spoon.
- Rest the Steak Before Slicing: Let the cooked steak rest for at least 5 minutes before cutting. This keeps the juices inside, making the steak more tender and juicy.
- Adjust the Sauce to Your Taste: If the sauce is too strong, add a little extra butter to mellow the flavor. If it’s too thin, let it simmer a bit longer to thicken.
Bobby Flay Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce