Classic Tenderloin with Balsamic Portabella Sauce
Elevate your dining experience with this Classic Tenderloin with Balsamic Portabella Sauce, a recipe that promises restaurant-quality flavor in the comfort of your kitchen. Perfectly seared beef tenderloin steaks are served with a rich, savory sauce made from golden-brown portabella mushrooms, tangy balsamic vinegar, and a touch of cream for added silkiness. Infused with garlic and fresh thyme, this luxurious sauce complements the tender, juicy steaks beautifully. The recipe is straightforward, taking just 40 minutes from start to finish, and is ideal for a special dinner or date night. Pair it with roasted vegetables or creamy mashed potatoes to complete this elegant and indulgent meal.
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Recipe Information
Ingredients
- 4 6-ounce pieces beef tenderloin steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large portabella mushrooms (sliced)
- 2 garlic cloves (minced)
- 1 tablespoon balsamic vinegar
- 1 cup low-sodium beef broth
- 1 tablespoon heavy cream
- 1 teaspoon fresh thyme leaves
Instructions
Season the beef tenderloin steaks evenly with salt and black pepper on both sides. Set them aside to rest at room temperature for 10 minutes.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until hot and shimmering.
Add the tenderloin steaks to the skillet and sear for 3-4 minutes on each side for medium-rare, or adjust to your preferred doneness. Transfer the steaks to a plate and cover with foil to keep warm.
In the same skillet, add the remaining tablespoon of olive oil and butter. Lower the heat to medium and add the sliced portabella mushrooms. Sauté for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and are golden brown.
Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.
Deglaze the skillet by adding the balsamic vinegar, stirring to scrape up any browned bits from the bottom of the pan.
Pour in the beef broth and simmer the mixture for 5-6 minutes, allowing it to reduce by about half.
Stir in the heavy cream and fresh thyme leaves. Simmer for another 2 minutes until the sauce thickens slightly.
Return the tenderloin steaks to the skillet and spoon the sauce over the top. Cook for 1-2 minutes just to warm the steaks through.
Serve the tenderloin steaks hot, topped with the balsamic portabella sauce. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.9 g | 205% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 2929 mg | 127% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.4 g | ||
| Protein | 181.9 g | 364% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2748 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
