This steakhouse beef tenderloin with creamy mushroom is the perfect dish for date nights at home. Tender, juice and rich, it’s the type of indulgent dish that you are willing to pay a lot for in a steak restaurant, but can make at home for a fraction of the cost.
Since I’ve slashed going out as frequently to eat, I’ve resorted to making some of my favorite dishes at home.
I love a good steak, so this week, I made this Steakhouse Beef Tenderloin in Creamy Mushroom Sauce which replaced our usual date night dinner out.
It was so easy to make and only took 30 minutes. It was rich, flavorful and because it is beef tenderloin, it was super tender!
I even cooked it with some Irish Whiskey for an early St. Patrick’s celebration!
Steakhouse Beef Tenderloin in Creamy Mushroom Sauce
- 1 lb steak tenderloin
- 3-4 garlic gloves minced
- 2 tbsp butter
- 2 tbsp olive oil
- 12 oz sliced portabella mushroom
- 1 cup heavy cream
- 1 tsp dijon mustard
- 1 sprig fresh thyme
- 2 tbsp whiskey optional
- salt and pepper to taste
- Season the steak with salt and pepper on both sides.
- Heat the olive oil and butter in a pan over medium high heat.
- Add steaks and let it sear until brown (3-4) minutes. Turn it and sear the other side.
- Remove steaks from pan and set aside.
- To the same pan, add garlic, mushrooms and thyme. Cook for 2-5 minutes until the mushroom juices have mostly evaporated.
- Add whiskey and stir. Let the alcohol evaporate.
- Add heavy cream and mustard. Cook it until it is reduced by 1/3. Add steaks back into sauce and let it reduce further while cooking the steaks.
- Once the steak is cooked to your liking, remove it from the pan and let it rest.
- If the sauce it is still runny, let it reduce it a while longer. You should end up with a thick sauce that is 1/3 or less of what you started with.
- Remove the sprig of thyme. Pour the sauce on top of steaks and serve.
Frequently Asked Questions
Can you use any cut of beef?
You can use different steaks for this dish, but the cooking time and method will be different. I like the beef tenderloin because of its tenderness and the fact that it doesn’t toughen up on the stove top.
If you use another cut of meat, I’d suggest cooking the meat and sauce separate and just topping the steak off with the sauce. I have a great recipe for a slow cooked Steak Diane that uses stew meat that is both affordable and a great substitute for this dish.
Isn’t Beef Tenderloin expensive?
Relative to other cuts of steak, yes. It cost U$21 per pound for this dish. However when compared to a steakhouse steak, it came out extremely cheap at U$5.25 a portion.
What can I serve it with?
My usual would be a baked potato with a vegetable, but since I am trying to loose weight, I stuck with green beans and a side salad. Because the sauce is rich already, simple side dishes pair well with it.
If you make this recipe, be sure tag me on Instagram and share your photo with hashtag #GLXrecipes. I’d love to see what you create!
What recipe should I make next?
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