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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.  


  • 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


  • 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.


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Reviews (6 reviews)

  • Bellevue | 12/01/2018

    I cooked prime quality beef tenderloin medallions (from Costco) in my sous vide water circulator (Anova) at 130 degrees for 2 hours (3 hours would not have made any difference) and seared briefly on my grill. It was a perfect pink throughout the steaks. Along with the awesome sauce, this was a very great dinner and I will be making it again, and, again.

  • Krispie | 12/25/2017

    The sauce was delicious. We smoked the tenderloin whole so we didn’t have a pan with beef scrapings to mix in however we did pour some of the juice from when the meat was resting into the sauce and it was fantastic! I will definitely make again.

  • Megann | 02/02/2017

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

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