Fresh Herb Coated Beef Tenderloin Steaks with Mushroom Gravy
Elevate your dinner table with these tender and flavorful Fresh Herb Coated Beef Tenderloin Steaks with Mushroom Gravy—a luxurious dish that's easier to prepare than it looks! Each perfectly seasoned beef tenderloin steak is coated in a fresh herb blend of parsley, rosemary, and thyme, then seared to perfection, locking in its buttery, melt-in-your-mouth texture. The rich, creamy mushroom gravy, made with golden cremini mushrooms, shallots, garlic, and a touch of Dijon mustard, adds a decadent layer of flavor that complements the herbaceous crust. Ready in just 45 minutes, this impressive yet approachable recipe is perfect for date nights, special occasions, or an indulgent weeknight treat. Garnished with fresh parsley, it’s a feast for both the eyes and the palate. Serve with mashed potatoes or roasted veggies for the ultimate restaurant-quality meal at home!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) beef tenderloin steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley (finely chopped)
- 1 tablespoon fresh rosemary (finely chopped)
- 1 tablespoon fresh thyme (finely chopped)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces cremini mushrooms (sliced)
- 1 small shallots (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 1 cup beef stock
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley (for garnish)
Instructions
Season the beef tenderloin steaks with salt and black pepper on both sides.
Combine the finely chopped parsley, rosemary, and thyme in a shallow dish. Gently press each steak into the herb mixture to evenly coat both sides.
Heat 1 tablespoon of olive oil and the unsalted butter in a heavy skillet or cast iron pan over medium-high heat.
Once the butter is melted and hot, sear the steaks for 3-4 minutes per side for medium-rare (adjust cooking time for desired doneness). Remove the steaks from the skillet and tent with foil to rest.
In the same skillet, add the remaining tablespoon of olive oil. Reduce heat to medium and sauté the sliced mushrooms until golden brown, about 5 minutes.
Add the finely chopped shallots and minced garlic to the mushrooms. Cook for 1-2 minutes until fragrant.
Sprinkle the all-purpose flour over the mushroom mixture and stir to combine. Cook for 1 minute to eliminate the raw flour taste.
Gradually pour in the beef stock, stirring constantly, to create a smooth sauce. Let it simmer for 2-3 minutes until it thickens slightly.
Stir in the heavy cream and Dijon mustard. Cook for another 2-3 minutes until the gravy reaches a creamy consistency. Taste and adjust seasoning with salt and pepper, if necessary.
Serve the steaks on plates, topped generously with the mushroom gravy. Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
2992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.5 g | 288% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 3882 mg | 169% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.4 g | ||
| Protein | 188.6 g | 377% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 138 mg | 11% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3258 mg | 69% | |
*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.
