Low Carb Tender Beef with Rich Mushroom Sauce
Indulge in the luxurious flavors of this Low Carb Tender Beef with Rich Mushroom Sauce, a perfect dish for dinner parties or an elegant weeknight meal. Featuring juicy beef tenderloin steaks perfectly seared to lock in their tenderness, and smothered in a rich mushroom sauce made from cremini mushrooms, garlic, beef broth, and heavy cream, this recipe is a sophisticated yet simple way to satisfy your cravings. Seasoned with fresh thyme and finished with optional parsley garnish, this low-carb creation delivers a beautiful balance of hearty and creamy textures in every bite. Ready in just 45 minutes, it’s an impressive dish that pairs wonderfully with roasted vegetables or a fresh green salad—ideal for keto and low-carb lifestyles. Whether you're entertaining or enjoying a quiet night in, this recipe guarantees restaurant-quality results from the comfort of home!
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Beef tenderloin steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 Garlic cloves, minced
- 12 ounces Cremini mushrooms, sliced
- 1 cup Heavy cream
- 1 cup Beef broth
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season the beef tenderloin steaks on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the steaks for 3-4 minutes per side for medium-rare, or adjust the time to your desired doneness. Remove the steaks from the skillet and set them aside to rest.
In the same skillet, add the remaining olive oil and butter. Lower the heat to medium and sauté the garlic for 30 seconds until fragrant.
Add the sliced cremini mushrooms to the skillet and cook for 5-7 minutes, stirring often, until the mushrooms are tender and browned.
Pour in the beef broth, scraping the bottom of the skillet to deglaze and pick up any browned bits. Bring the broth to a simmer and let it reduce slightly for 3-4 minutes.
Stir in the heavy cream and fresh thyme, simmering for another 3-5 minutes until the sauce thickens.
Return the steaks to the skillet, spoon the mushroom sauce over them, and cook for 2-3 minutes to reheat the meat.
Adjust seasoning with additional salt and pepper if necessary.
Transfer the steaks to serving plates, spoon the rich mushroom sauce over each, and garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.7 g | 192% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3574 mg | 155% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.1 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 86 mg | 7% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1731 mg | 37% | |
*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.
