Best 9 Beef Tenderloin With Mushrooms And Espagnole Sauce Recipes

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Cooking beef tenderloin with mushrooms and espagnole sauce is a culinary masterpiece that combines the luxurious tenderness of the beef with the earthy flavor of mushrooms and the rich, savory depth of espagnole sauce. This dish is perfect for special occasions or when you want to impress your dinner guests. With the right ingredients and techniques, you can create a meal that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

BEEF TENDERLOIN WITH MUSHROOMS AND ESPAGNOLE SAUCE



Beef Tenderloin with Mushrooms and Espagnole Sauce image

Categories     Beef     Mushroom     Bake     Roast     Sauté     Christmas     Beef Tenderloin     Sherry     Gourmet

Yield Makes 10 servings

Number Of Ingredients 10

2 (2 1/2-lb) pieces trimmed center-cut beef tenderloin roast
1 tablespoon kosher salt
2 teaspoons black pepper
3 tablespoons vegetable oil
3 tablespoons unsalted butter
1 1/2 lb small fresh cremini mushrooms, cut into 1/2-inch wedges
1/2 cup medium-dry Sherry
2 2/3 cupsespagnole sauce
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 425°F.
  • Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt and pepper. Heat oil in a deep 12-inch heavy skillet over high heat until just smoking, then sear beef 1 piece at a time, turning with tongs, until well browned, about 5 minutes each. (If beef tenderloin pieces are too long to fit into skillet, halve each crosswise, then brown 2 pieces at a time.) Transfer beef to an 18- by 12-inch flameproof roasting pan, reserving skillet.
  • Roast beef in oven until thermometer inserted diagonally 2 inches into center of each piece registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board, reserving roasting pan, and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)
  • While beef roasts, heat butter in skillet over moderately high heat until foam subsides, then reduce heat to moderate and cook mushrooms, stirring, until liquid they give off is evaporated and mushrooms are pale golden, 8 to 10 minutes. Remove from heat.
  • While beef stands, straddle roasting pan across 2 burners, then add Sherry and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Sherry mixture and espagnole sauce to mushrooms and cook over moderate heat, stirring, until warm. Cover skillet and remove from heat.
  • Cut off and discard strings from beef and cut meat crosswise into 10 or 20 slices. Pour any juices on cutting board into sauce and heat over moderate heat, stirring, until hot.
  • Serve beef with sauce.

BEEF TENDERLOIN WITH MUSHROOMS AND ESPAGNOLE SAUCE



Beef Tenderloin with Mushrooms and Espagnole Sauce image

Beef Tenderloin with Mushrooms and Espagnole Sauce

Provided by www.epicurious.com

Yield 1

Number Of Ingredients 9

2 (2 1/2-lb) pieces trimmed center-cut beef tenderloin roast
1 tablespoon kosher salt
2 teaspoons black pepper
3 tablespoons vegetable oil
3 tablespoons unsalted butter
1 1/2 lb small fresh cremini mushrooms, cut into 1/2-inch wedges
1/2 cup medium-dry Sherry
2 2/3 cupsespagnole sauce
an instant-read thermometer

Steps:

  • For complete instructions, visit the original site at https://www.epicurious.com/recipes/food/views/beef-tenderloin-with-mushrooms-and-espagnole-sauce-231181

Nutrition Facts : ServingSize serving, Sugar 5 g, Sodium 887 mg, Cholesterol 10 mg, SaturatedFat 3 g, Calories 127 kcal, Carbohydrate 7 g, Protein 3 mg, Fat 9 g

BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE



Beef Tenderloin Filet with Mushroom Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 18

2 beef tenderloin filets, 6 ounces each
Olive oil
1/2 shallot, finely chopped
Kosher salt
1 clove garlic, minced
3 cremini mushrooms, thinly sliced
3 oyster mushrooms, thinly sliced
3 shiitake mushrooms, thinly sliced
1/4 cup veal demi-glace
3 sprigs thyme
2 Idaho potatoes, peeled and large-diced
Kosher salt
1/4 cup sour cream
Splash heavy cream
1/2 cup broccoli florets, blanched, shocked and rough chopped
1/2 cup shredded Cheddar
2 cups green beans
2 tablespoons olive oil

Steps:

  • For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
  • For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
  • Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
  • Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
  • Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
  • For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
  • Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
  • Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.

BEEF TENDERLOIN WITH MUSHROOM SAUCE



Beef Tenderloin with Mushroom Sauce image

Broiled to perfection, these peppered steaks from Teresa Seaman of Pickerington, Ohio are draped with a wine and mushroom sauce for spectacular results.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

4 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each)
1 tablespoon coarsely ground pepper
1/2 pound sliced fresh mushrooms
1/3 cup butter, cubed
1/2 teaspoon minced garlic
2 tablespoons all-purpose flour
1 cup beef broth
3/4 cup dry red wine or additional beef broth
1/8 teaspoon salt

Steps:

  • Rub pepper onto both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in the broth, wine and salt. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with steaks.

Nutrition Facts :

BEEF TENDERLOIN ROAST WITH MUSHROOM SAUCE



Beef Tenderloin Roast With Mushroom Sauce image

From First Impressions: Dining with Distinction, Waterloo-Cedar Falls, IA. Sounds easy. When I make this, I will season the beef with garlic, salt and pepper first.

Provided by Oolala

Categories     Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 (3 lb) beef tenderloin
1 tablespoon onion, minced
3 tablespoons butter
2 cups mushrooms, sliced
2 tablespoons all-purpose flour
1 cup beef broth
2 tablespoons Burgundy wine
1 tablespoon lemon juice
1/2 teaspoon dried tarragon
1 teaspoon parsley, chopped

Steps:

  • Preheat oven to 450 Degrees F.
  • Pat the meat dry and place it on a rack in a baking pan.
  • Roast for 35 minutes or until the meat registers 125 degrees F. to 130 degrees F. on an instant read thermometer.
  • Cook longer if less rare meat is desired.
  • Saute the onion in butter in a small skillet.
  • Add the mushrooms and cook 5 minutes or until browned.
  • Stir in the flour.
  • Add the remaining ingredients; mix well.
  • Cook over medium heat, stirring until thickened.
  • Serve the sauce with the beef.

Nutrition Facts : Calories 733, Fat 51.9, SaturatedFat 21.7, Cholesterol 210.3, Sodium 271.6, Carbohydrate 3.3, Fiber 0.3, Sugar 0.5, Protein 58.7

BEEF TENDERLOIN IN MUSHROOM SAUCE



Beef Tenderloin in Mushroom Sauce image

Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. -Denise McNab, Warminster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

4 tablespoons butter, divided
1 teaspoon canola oil
2 beef tenderloin steaks (1 inch thick and 4 ounces each)
1 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash pepper
2/3 cup chicken or beef broth
1/8 teaspoon browning sauce, optional

Steps:

  • In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

Nutrition Facts : Calories 417 calories, Fat 32g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 659mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.

MUSHROOM BEEF TENDERLOIN



Mushroom Beef Tenderloin image

This dinner is a quick fix but seems special. A delightful mushroom sauce nicely complements the juicy beef. I like to serve it with toasted French bread.-Blanche Stevens, Anderson, Indiana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

3/4 pound fresh mushrooms, sliced
5 tablespoons butter, divided
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup heavy whipping cream
1 tablespoon minced fresh parsley
6 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each)

Steps:

  • In a large skillet, saute mushrooms in 3 tablespoons butter for 6-8 minutes or until tender. Stir in the flour, salt and pepper until blended. Gradually add the cream. Bring to a gentle boil; cook and stir for 1-2 minutes or until thickened. Stir in parsley; set aside and keep warm., Meanwhile, in another large skillet, heat the remaining butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with the mushroom sauce.

Nutrition Facts : Fat 26 g fat (16 g saturated fat), Cholesterol 92 mg cholesterol, Sodium 516 mg sodium, Carbohydrate 4 g carbohydrate, Fiber 1 g fiber, Protein 7 g protein.

BEEF TENDERLOIN IN MUSHROOM-WINE SAUCE



Beef Tenderloin in Mushroom-Wine Sauce image

Your guests will rave when they taste this beef tenderloin --- The cooking time stated is for a 3-pound beef tenderloin and cooked to medium-rare but more on the rare side, you might want to cook it a bit longer or use a thermometer for perfect results. This will feed up to 6-8 people if you are planning on serving more then prepare two separate recipes for 2 beef tenderloins and roast in two separate baking dishes. Prep time includes bringing the beef down to almost room temperature, but it is only estimated.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 (3 lb) beef tenderloin (the beef tenderloin can be a bit bigger)
1 tablespoon olive oil (can use a little more)
1/2-1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup butter (no subs!)
1 medium onion, thinly sliced
1 -2 tablespoon fresh minced garlic (or to taste)
1 (8 ounce) package sliced fresh mushrooms
1/2 cup dry red wine
2 teaspoons Worcestershire sauce
1 teaspoon dried Italian seasoning
1 teaspoon louisiana hot sauce
1 pinch black pepper (or use up to 1/4 teaspoon)
1 cup beef broth
1 -2 teaspoon flour

Steps:

  • Line a medium roasting pan with foil.
  • Lightly coat the tenderloin with olive oil; place on a plate and let sit out on the counter until almost room temperature (this might take several hours, this is an important step so do not omit, this will relax the meat fibers and make for a more tender and juicy beef roast!).
  • Season the beef with salt and black pepper (nothing else!).
  • Place in the roasting pan and bake uncovered in a 450 degree oven for 15 minutes.
  • Meanwhile while the roast is cooking; melt the 1/2 cup butter in a medium saucepan over medium heat.
  • Add in onions slices, garlic and mushrooms; cook stirring for about 6-7 minutes.
  • Add/stir in wine, Worcestershire sauce, Italian seasoning and hot sauce and pinch of black pepper.
  • In a small bowl whisk together beef broth and flour until completely blended and smooth; add to the wine mixture.
  • Reduce the heat and simmer stirring occasionally for 10 minutes or until the onion slices are tender.
  • Remove the beef from the oven and reduce heat to 425 degrees, then top with prepared mushroom/wine sauce; return to oven for about 16-18 minutes more or to desired doneness.
  • Transfer the beef to a serving platter and pour the sauce over beef or transfer to a gravy server.
  • Let beef stand for 10-15 minutes before serving.

BEEF TENDERLOIN WITH MUSHROOM-WINE SAUCE



Beef Tenderloin with Mushroom-Wine Sauce image

This succulent roast takes a little extra time to prepare than a usual weeknight meal, but it's worth it for a special occasion. It's one of my top dinner requests from friends.-Tonya Burkhard, Davis, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings (about 3-1/2 cups sauce).

Number Of Ingredients 14

2 teaspoons dried thyme
2 teaspoons seasoned salt
1 beef tenderloin roast (5 pounds)
9 bacon strips, finely chopped
3 cups sliced fresh mushrooms
4 tablespoons butter, divided
4 medium onions, chopped (about 3 cups)
9 garlic cloves, minced
1/3 cup tomato paste
6 cups beef stock
2-1/4 cups dry red wine
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. Rub thyme and seasoned salt onto all sides of roast. Place tenderloin on a rack in a shallow roasting pan. Roast 50-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms to drippings; cook and stir 4-5 minutes or until tender. Remove from pan., Place 1 tablespoon butter in pan. Add onions; cook and stir over medium heat 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer. Add tomato paste, stock and wine, stirring to loosen browned bits from pan. Bring to a boil; cook 20-25 minutes or until liquid is reduced almost by half., In a microwave, melt remaining butter. Mix flour with butter until smooth; gradually whisk into sauce. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in bacon, mushrooms, salt and pepper; heat through., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve with sauce.

Nutrition Facts :

Tips:

  • To ensure the beef tenderloin is cooked evenly, use a meat thermometer to check the internal temperature. It should reach 135°F for medium-rare or 145°F for medium.
  • If you don't have espagnole sauce on hand, you can make a simple mushroom sauce by sautéing mushrooms in butter, garlic, and shallots, then adding white wine, beef broth, and cream.
  • For a richer flavor, use a combination of wild and cremini mushrooms.
  • To make the dish more elegant, serve it with a side of roasted vegetables or mashed potatoes.

Conclusion:

Beef tenderloin with mushrooms and espagnole sauce is a classic dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. Whether you serve it with roasted vegetables, mashed potatoes, or a simple green salad, this dish is sure to impress your guests.

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