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Recipe: Mushroom Crusted Beef Tenderloin

An easy way to make a delicious restaurant quality filet mignon steak with just a few simple make-ahead ingredients. No grill required The butter can made several days ahead with the excess kept for future recipes.

Mushroom Crusted Beef Tenderloin Ingredients

  • cup butter, softened

  • 2 tablespoons dried chives

  • 1 tablespoon dried tarragon

  • teaspoon pureed garlic

  • 4 (6 ounce) 1 1/2 inch thick filet mignon steaks

  • salt and ground black pepper to taste

  • 1 (.5 ounce) package dried mushrooms, or more if needed

How to Make Mushroom Crusted Beef Tenderloin

  1. Mix the butter, chives, tarragon, and garlic together in a bowl until well-blended. Place the butter mixture on a large piece of plastic wrap. Wrap the butter with the plastic and shape it into a log about 1-inch thick. Place the log in the refrigerator to chill.

  2. Season the beef tenderloin steaks with salt and black pepper. Place the dried mushrooms in a spice grinder or food processor. Process until the mushrooms are finely ground. Spread some of the ground mushroom on a plate. Press each steak into the mushroom powder until well coated, adding more mushroom to the plate as necessary.

  3. Melt about 2 tablespoons herb butter in a large skillet over medium heat. Arrange the steaks in the skillet and cook until they start to firm, and are reddish-pink and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium. Top each steak with 1 teaspoon herb butter before serving.

Mushroom Crusted Beef Tenderloin Nutritions

  • Calories: 546.1 calories

  • Carbohydrate: 2.6 g

  • Cholesterol: 195.3 mg

  • Fat: 36.6 g

  • Fiber: 0.4 g

  • Protein: 49.7 g

  • SaturatedFat: 19.7 g

  • ServingSize:

  • Sodium: 308.9 mg

  • Sugar:

  • TransFat:

  • UnsaturatedFat:

Mushroom Crusted Beef Tenderloin Reviews

  • Over all this is a pretty good steak. If you cant possibly use an outdoor grill this is will do as second best. Based on experience - I do disagree with the method. I used a cast iron skillet - didnt use medium heat - I pre-heated the oven to 425 and started roasted potatoes - I got the cast iron skillet hot - hot on the stove top and added Olive Oil and about 1 Tablespoon herb butter. Seared steak on one side until it released from the pan - the first side was well caramelized - flipped and seared for another 2 minutes and then into the hot oven for 10 minutes. The steaks were rare 130 degrees and tender. Let steaks rest for 5 minutes before serving. I served this with sauteed mushrooms - green beans and oven roasted potatoes.

  • The recipe above is mine but I wanted to update the recipe a bit since I have modified it quite a bit since it was first posted. Basically I agree with the first reviewer definitely use a cast iron skillet, that is what I use as well and it should be quite hot but not so hot that the butter burns on contact ... its a bit of a juggling act as every stove is different, as a guide the butter should sizzle vigorously but not burn before you add the steak ... once the meat is in the pan you can increase temp to where it is sizzling nicely to get a nice sear. Also to make things simple for the herb butter I just stir it in a bowl these days and omit the wrapping and chilling ... plus I increase the tarragon significantly to taste ... 1 Tbsp is just not enough to get a good flavour imo ... how much more I add depends on my mood but I often double it to 2 Tbsp ... personal preference ... and I did not specify but the garlic I use is usually roasted tho I have been known to cheat and add some powdered garlic as well. We love our garlic. I also do my steaks for about 7 minutes a side on my stove for medium rare (not 6 as the recipe suggests) but then again I always make sure my steaks are at LEAST 1.25 inches thick these days (thinner steaks than that are much harder to cook correctly to medium rare), but if your steaks are thinner that that (most grocery store cuts are) use the 6 minute time as a gauge for medium rare ... for medium I add another minute per side.

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