Enjoy these hearty beef tenderloin steaks with mushroom-shallot sauce over them that are ready in just 20 minutes – perfect for a dinner.
Beef Tenderloin with Mushroom-Shallot Sauce
- Prep Time 20 min
- Total 20 min
- Ingredients 9
- Servings 2
Ingredients
- 2 beef tenderloin steaks (filet mignon) (1/2 lb)
- 1 large clove garlic, peeled, halved
- 1/4 teaspoon coarse ground black pepper
- 1 teaspoon butter or margarine
- 1 cup fresh whole mushrooms, halved
- 2 shallots, thinly sliced
- 1/4 cup Cabernet Sauvignon or other dry red wine
- 1/4 cup beef broth
- 1 teaspoon cornstarch

Make With
Progresso Broth
Instructions
-
Step1Set oven control to broil. Line 15x10-inch pan with sides with foil. Rub both sides of each steak with cut side of garlic. Sprinkle each side with pepper; place steaks in pan.
-
Step2Broil 4 to 6 inches from heat 12 to 16 minutes, turning once, until desired doneness.
-
Step3Meanwhile, in 7-inch nonstick skillet, melt butter over medium heat. Add mushrooms and shallots; cook 4 to 6 minutes, stirring frequently, until shallots are tender and mushrooms begin to brown. Add wine; cook 1 minute, stirring occasionally.
-
Step4In small bowl, mix broth and cornstarch until smooth. Gradually stir into mushroom mixture, cooking and stirring until bubbly and thickened. Serve sauce over steaks.
Nutrition
210
Calories
10g
Total Fat
26g
Protein
5g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 210
- Calories from Fat
- 90
- Total Fat
- 10g
- 16%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 200mg
- 8%
- Potassium
- 570mg
- 16%
- Total Carbohydrate
- 5g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 26g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 2%
- 2%
- Calcium
- 2%
- 2%
- Iron
- 15%
- 15%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1/2Tips from the
Pillsbury Kitchens
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