Weeknight dinners don’t have to be hectic or skimp out on the flavor. 30-Minute Beef Tenderloin in Mushroom Sauce is amazingly decadent and only requires half an hour or less to make. The steaks are tender-cooked and juicy, slathered in an extra savory mushroom sauce, perfect for piling on top of potatoes or rice. You can whip up 30-Minute Beef Tenderloin in Mushroom Sauce with ease before you sit down to relax and enjoy a dinner worthy of your week.
Ingredients• 4 tablespoons butter, divided • 1 teaspoon canola oil • 2 (4 ounce) beef tenderloin steaks, 1-inch thick • 1 cup mushrooms, sliced • 1 tablespoon green onion, chopped • 1 tablespoon all-purpose flour • 1/8 teaspoon salt • pepper, to taste • 2/3 cup chicken or beef broth • 1/8 teaspoon browning sauce, optional
Heat 2 tablespoons of the butter and the oil in a large skillet over medium-high heat.
Cook the steaks to the desired doneness, 135 degrees F for medium-rare, 145 degrees F for medium, and 155 degrees F for medium-well, about 3-6 minutes per side.
Remove the steaks from the pan, reserving the drippings.
In the same pan, reheat the drippings and add the remaining butter over medium-high heat.
Saute the mushrooms, and onions until tender, about 5 minutes.
Stir in the flour, salt, and pepper until combined.
Gradually stir in the broth and the browning sauce.
Bring the sauce to a boil, stirring constantly to avoid scorching.
Allow the mixture to thicken for 1-2 minutes.
Serve the steaks with the sauce!