Best 5 Beef Filets With Portobello Sauce Recipes

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Indulge in a culinary masterpiece with our carefully crafted guide to preparing beef filets smothered in a rich and flavorful portobello sauce. This delectable dish combines the tender texture of beef filets with the earthy umami of portobello mushrooms, creating a symphony of flavors that will tantalize your taste buds and elevate your dining experience. With step-by-step instructions and expert tips, this article will empower you to recreate this restaurant-quality meal in the comfort of your own kitchen, impressing your family and friends with your culinary prowess.

Here are our top 5 tried and tested recipes!

BEEF FILLETS WITH STILTON PORTABELLA SAUCE



Beef Fillets With Stilton Portabella Sauce image

This is truly a special entree for a truly special occasion...Serve with roasted potatoes and steamed haricots vert. Celebrate!

Provided by MarieRynr

Categories     Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

6 (6 ounce) beef tenderloin fillets
2 teaspoons chopped fresh tarragon
1/2 teaspoon fresh ground pepper
5 tablespoons butter
8 ounces portabella mushroom caps, sliced
1/3 cup dry red wine
1/2 cup sour cream
3 ounces Stilton cheese or 3 ounces blue cheese, crumbled
1 sprig fresh tarragon

Steps:

  • Rub the fillets with the chopped tarragon and pepper. Melt 2 TBS of the butter in a large skillet over medium high heat. Add the fillets and cook for 4 to 5 minutes on each side or to the desired degree of doneness. Remove from the skillet and keep warm.
  • Melt the remaining 3 TBS butter in the skillet. Add the mushrooms. Saute for 3 to 4 minutes or until tender. Add the wine. Cook for 1 to 2 minutes, stirring to deglaze the skillet. Stir in the sour cream. Add 1/4 cup of the cheese. Cook until melted, stirring constantly.
  • To serve, drizzle the sauce over the fillets. Sprinkle with the remaining cheese. Garnish with sprigs of tarragon.

Nutrition Facts : Calories 680.4, Fat 57, SaturatedFat 27.1, Cholesterol 165.3, Sodium 360.9, Carbohydrate 3.8, Fiber 0.7, Sugar 0.9, Protein 35.1

BEEF FILETS WITH PORTOBELLO SAUCE



Beef Filets with Portobello Sauce image

These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. -Christel Stein, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

2 beef tenderloin steaks (4 ounces each)
1-3/4 cups sliced baby portobello mushrooms (about 4 ounces)
1/2 cup dry red wine or reduced-sodium beef broth
1 teaspoon all-purpose flour
1/2 cup reduced-sodium beef broth
1 teaspoon ketchup
1 teaspoon steak sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon minced fresh chives, optional

Steps:

  • Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan., Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil., Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.

Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 369mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges

BEEF FILLETS WITH STILTON-PORTOBELLO SAUCE



Beef Fillets With Stilton-Portobello Sauce image

Note: Beef broth may be substituted for wine.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 9

6 (6 ounce) fillets beef tenderloin
2 teaspoons chopped fresh tarragon
½ teaspoon freshly ground pepper
5 tablespoons butter or margarine, divided
8 ounces portobello mushroom caps, sliced
⅓ cup dry red wine
½ cup sour cream
3 ounces Stilton or blue cheese, crumbled and divided
Garnish: fresh tarragon sprigs

Steps:

  • RUB fillets with tarragon and pepper.
  • MELT 2 tablespoons butter in a large skillet over medium-high heat. Cook fillets 4 to 5 minutes on each side, or to desired degree of doneness. Remove from skillet, and keep warm.
  • MELT remaining 3 tablespoons butter in skillet. Add mushrooms, and saute 3 to 4 minutes, or until tender. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sour cream. Sprinkle 1/4 cup cheese into sauce, stirring until melted.
  • ARRANGE fillets on a serving platter, and drizzle with sauce. Sprinkle with remaining cheese, and garnish, if desired.

Nutrition Facts : Calories 672.3 calories, Carbohydrate 3.6 g, Cholesterol 163.6 mg, Fat 56.4 g, Fiber 0.6 g, Protein 34.5 g, SaturatedFat 26.8 g, Sodium 357.1 mg, Sugar 0.9 g

FILETS MIGNONS WITH CREAMY PAPRIKA SAUCE



Filets Mignons with Creamy Paprika Sauce image

Categories     Dairy     Pasta     Sauté     Quick & Easy     Steak     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

4 (1 1/2-inch-thick) filets mignons (beef tenderloin steaks; each about 6 oz)
1 teaspoon salt
3/4 teaspoon black pepper
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup thinly sliced onion (1 large)
1/2 teaspoon finely chopped garlic
10 oz mushrooms, sliced
1 tablespoon paprika (not hot)
2/3 cup sour cream
1 tablespoon Dijon mutard
2 teaspoons Worcestershire sauce
Accompaniment: buttered egg noodles

Steps:

  • Pat beef dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté beef, turning over once, about 10 minutes total for medium-rare. Transfer beef to a plate and let stand, loosely covered with foil, 10 minutes.
  • While steaks are standing, heat butter in same skillet over moderate heat until foam subsides, then cook onion, stirring occasionally, until softened, 3 to 5 minutes. Add garlic, mushrooms, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring constantly, until liquid mushrooms give off is evaporated, 3 to 5 minutes. Add paprika and cook, stirring constantly, 1 to 2 minutes. Stir in sour cream, mustard, and Worcestershire sauce and bring just to a simmer (do not let boil). Stir in any beef juices accumulated on plate and thin sauce with up to 1/4 cup water if necessary.
  • Spoon sauce over steaks and noodles.

BEEF FILLETS WITH STILTON-PORTOBELLO SAUCE



Beef Fillets With Stilton-Portobello Sauce image

Note: Beef broth may be substituted for wine.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 9

6 (6 ounce) fillets beef tenderloin
2 teaspoons chopped fresh tarragon
½ teaspoon freshly ground pepper
5 tablespoons butter or margarine, divided
8 ounces portobello mushroom caps, sliced
⅓ cup dry red wine
½ cup sour cream
3 ounces Stilton or blue cheese, crumbled and divided
Garnish: fresh tarragon sprigs

Steps:

  • RUB fillets with tarragon and pepper.
  • MELT 2 tablespoons butter in a large skillet over medium-high heat. Cook fillets 4 to 5 minutes on each side, or to desired degree of doneness. Remove from skillet, and keep warm.
  • MELT remaining 3 tablespoons butter in skillet. Add mushrooms, and saute 3 to 4 minutes, or until tender. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sour cream. Sprinkle 1/4 cup cheese into sauce, stirring until melted.
  • ARRANGE fillets on a serving platter, and drizzle with sauce. Sprinkle with remaining cheese, and garnish, if desired.

Nutrition Facts : Calories 672.3 calories, Carbohydrate 3.6 g, Cholesterol 163.6 mg, Fat 56.4 g, Fiber 0.6 g, Protein 34.5 g, SaturatedFat 26.8 g, Sodium 357.1 mg, Sugar 0.9 g

Tips:

  • For the best results, use high-quality beef filets that are at least 1 inch thick.
  • Season the beef filets generously with salt and pepper before cooking.
  • Sear the beef filets in a hot skillet until they are browned on all sides.
  • Transfer the beef filets to a baking dish and roast them in the oven until they are cooked to your desired doneness.
  • While the beef filets are cooking, make the portobello sauce.
  • To make the portobello sauce, sauté the shallots and garlic in a saucepan until they are softened.
  • Add the portobello mushrooms to the saucepan and cook them until they are softened and browned.
  • Add the red wine, beef broth, and Worcestershire sauce to the saucepan and bring to a simmer.
  • Simmer the sauce for 15 minutes, or until it has thickened.
  • Season the sauce with salt and pepper to taste.
  • Serve the beef filets with the portobello sauce.

Conclusion:

Beef filets with portobello sauce is a delicious and elegant dish that is perfect for a special occasion. The beef filets are tender and juicy, and the portobello sauce is rich and flavorful. This dish is sure to impress your guests.

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