Perfect Tenderloin Steak Filets with Mushrooms
Elevate your dinner table with these Perfect Tenderloin Steak Filets with Mushrooms, a restaurant-quality dish made right in your own kitchen. Featuring thick, juicy beef tenderloin steaks seared to perfection and basted with garlic-infused butter, this recipe creates an irresistible golden crust on the outside with tender, flavorful meat inside. The star of the dish is complemented by a savory medley of baby bella mushrooms and shallots simmered in a luscious blend of beef broth and dry white wine. Finished with a sprinkle of fresh parsley, this quick yet elegant meal is perfect for date night, special occasions, or when you simply want to indulge in a rich, gourmet experience at home. Ready in just 40 minutes, this skillet masterpiece pairs beautifully with mashed potatoes or roasted vegetables for a stunning, well-rounded meal.
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Recipe Information
Ingredients
- 4 pieces beef tenderloin filets (2 inches thick)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 4 tablespoons butter, unsalted
- 3 cloves garlic cloves, minced
- 4 sprigs fresh thyme sprigs
- 2 cups baby bella mushrooms, sliced
- 2 pieces shallots, finely chopped
- 0.5 cups beef broth
- 0.25 cups dry white wine
- 2 tablespoons fresh parsley, chopped
Instructions
Season the beef tenderloin filets generously with kosher salt and freshly ground black pepper on both sides. Let them come to room temperature for about 30 minutes.
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large, heavy skillet over medium-high heat until the butter is melted and foamy.
Sear the beef filets for 2-3 minutes on each side until a golden crust forms. Add the minced garlic and thyme sprigs to the pan. Continuously spoon the flavored butter over the steaks for another 1-2 minutes.
Transfer the steaks to a plate and cover loosely with aluminum foil. Let them rest while preparing the mushrooms.
In the same skillet, add the remaining tablespoon of olive oil and butter. Stir in the shallots and cook until softened, about 2 minutes.
Add the sliced baby bella mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and tender.
Deglaze the pan by pouring in the white wine and beef broth. Scrape up any browned bits from the bottom and let the liquid simmer for 2-3 minutes until slightly reduced.
Return the beef filets to the skillet with the mushrooms and cook for an additional 2-4 minutes, depending on your preferred steak doneness (use a meat thermometer to check: 130°F for medium-rare, 140°F for medium).
Sprinkle the dish with fresh parsley before serving. Plate each filet with a spoonful of mushrooms and pan sauce.
Serve immediately and enjoy your perfect tenderloin steak filets with mushrooms!
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1912 mg | 83% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 12.2 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 155 mg | 12% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2874 mg | 61% | |
*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.
