Beef Tenderloin with Mushroom Sauce
Pan-seared beef tenderloin topped with a creamy mushroom sauce, finished with a drizzle of balsamic reduction and a sprinkle of red pepper flakes. A quick yet elegant weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 40g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pat the 2 beef tenderloin filets dry and season both sides with salt and pepper. Heat 1 tbsp olive oil in a skillet over high heat until shimmering.
Step 2
Sear the steaks for 3-4 minutes per side for medium-rare, until a brown crust forms. Transfer to a plate and let rest while you make the sauce.
Step 3
Reduce heat to medium and add the remaining 1 tbsp olive oil. Add the 8 oz sliced mushrooms and cook, stirring occasionally, until they release their liquid and turn golden, about 5-7 minutes.
Step 4
Pour in the 1/2 cup heavy cream and stir, scraping up any browned bits. Simmer until the sauce thickens slightly, about 2-3 minutes. Season with salt and pepper.
Step 5
Spoon the mushroom sauce over the rested steaks and drizzle with the 2 tbsp balsamic reduction. Sprinkle with red pepper flakes if desired.
Tools you’ll need
- skillet
- spatula
- cutting board
- knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
