Beef Tenderloins with Mushroom Garlic Sauce

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  • 10 min prep time
  • 25 min total time
  • 5 ingredients
  • 4 servings


tablespoons butter
beef tenderloin steaks, 1 1/2 inches thick (about 1 3/4 lb)
cups sliced baby portabella mushrooms
tablespoons dry white wine or beef broth
pouch (9 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce


  1. 1 In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook steaks 4 to 6 minutes, turning once, until deep brown. Reduce heat to low. Cover; cook 6 to 8 minutes for medium-rare to medium doneness (don't overcook; beef will continue to cook while standing). Remove beef to platter; cover to keep warm.
  2. 2 Increase heat to medium. Add remaining 2 tablespoons butter to skillet. Add mushrooms. Cook 3 to 4 minutes, stirring once or twice and scraping up any browned bits, until tender. Add wine and cooking sauce; heat to boiling. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until sauce is hot.
  3. 3 Serve mushroom sauce over steaks.




Nutrition Information

Recipe Step Photos

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