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Recipe

Beef Tenderloin with Mushroom-Dill Sauce

Scott Phillips

Servings: 4

Topping succulent beef tenderloin steaks with sour-cream-and-Cognac-infused mushrooms turns a weeknight meal into a special occasion.  

Ingredients

  • 3 Tbs. unsalted butter
  • 12 oz. assorted fresh mushrooms, cleaned, trimmed, and sliced 1/4 inch thick
  • Kosher salt
  • 1/2 cup minced shallot (about 1 large)
  • 2 Tbs. Cognac
  • 3/4 cup lower-salt beef broth
  • 1 Tbs. vegetable oil
  • 4 6-oz. beef tenderloin steaks (about 1 inch thick), preferably at room temperature
  • Freshly ground black pepper
  • 3 Tbs. sour cream
  • 1 tsp. Dijon mustard
  • 1/2 Tbs. minced fresh dill

Nutritional Information

      Calories (kcal) : 410
      Fat Calories (kcal): 210
      Fat (g): 24
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 120
      Sodium (mg): 410
      Carbohydrates (g): 7
      Fiber (g): 1
      Protein (g): 37

Preparation

  • Melt the butter in a 12-inch heavy-duty skillet over medium-high heat. Add the mushrooms, season generously with salt, and cook, stirring occasionally, until golden, about 8 minutes. Reduce the heat to medium, add the shallot, and cook until softened, about 3 minutes more. Remove the skillet from the heat and carefully add the Cognac, stirring to deglaze the pan. Add the broth, bring to a boil over medium heat, reduce the heat to low, and simmer for 3 minutes. Cover the skillet, and set aside.
  • Meanwhile, heat the oil in a 12-inch cast-iron skillet over medium-high heat. Pat the steaks dry and season generously on both sides with salt and pepper. When the pan is very hot, add the steaks. Sear until a dark crust forms, 4 to 5 minutes. Turn the steaks, and cook to desired doneness, about 5 minutes more for medium rare. Remove the skillet from the heat, transfer the steaks to a platter, tent with foil, and let rest for 5 minutes.
  • With a rubber spatula, scrape the mushroom mixture into the cast-iron skillet. Add the sour cream and mustard, stirring until heated through and well mixed. If necessary, return the skillet to the stovetop to heat the sauce. Stir in the dill.
  • Transfer the steaks to plates, spoon the sauce over, and serve.

Serve with roasted fingerling potatoes (or Roasted Fingerling Potato Crisps) and a light, lemony Boston lettuce salad.
 

Button and cremini mushrooms, shown in photo, are delicious in this dish, but so are other varieties. Trumpet-shaped chanterelles have an oaky flavor while maitakes, also called hen of the woods, are rich and earthy.

Reviews

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Reviews

  • Megann | 02/02/2017

    This was so yummy. The sauce is amazing. I will be making this again

  • DJ | 03/05/2014

    The husband said this was a five star dinner. Served with suggested menu of roasted fingerling potatoes and a butter lettuce salad with lemon dressing, it was so good. Directions for cooking the tenderloin are spot-on.

  • clk65 | 12/24/2011

    Fantastic! This was so delicious it received rave reviews from all and my husband declared it the best steak he had ever had. I was amazed at how good it was, especially because, due to a dairy allergy, I had to substitute soy/tofu products for the butter and sour cream. Nobody knew the difference. I did use beef tenderloin and a combo of button and cremini mushrooms. Definitely goes into the favorites file.

  • Zintastic | 10/08/2011

    Ridiculously rich and delicious! Sadly, however, I made this with a lesser cut of meat, but the mushroom-dill sauce still made it a hit with the family. EASY five stars for this one and I definitely recommend others spend the coin to procure a tenderloin for the base. Well done Laraine, well done!

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