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Thick and juicy beef tenderloin recipe with meaty portobello mushrooms and fresh herb butter.
I am so lucky to have partnered with the Ohio Beef Council to bring you this original recipe.
I’m so excited about this recipe you guys! You know why? Because I finally cooked a kick-butt, wickedly good steak recipe. This dish has been years in the making. My husband loves a good steak, and since we’ve been together, I’ve tried over and over again to deliver. After all, beef is such a great source of protein for my family. Beef provides essential nutrients in a smaller portions than some other proteins, plus it tastes so darn good!
Occasionally, I’ll produce something amazing like this Grilled Steak with Tomatoes and Blue Cheese or this Cumin Steak with Charred Corn Salsa, but often my steaks are chewy, over-cooked, gray and flavorless. I’ll be so disgusted with these recipes; I’ll vow never to touch steak again.
Then I’ll make a delicious, easy crockpot pot roast or a sweet and savory beef brisket and my desire to create THE perfect steak will be rekindled. And with the holidays just about here, I was more anxious than ever to improve my steak making skills. It was time to go big; I’m talking beef tenderloin big.
This beef tenderloin recipe is so simple but tastes so amazing. The tenderloins are seasoned simply with salt and pepper and placed on a hot skillet where they are cooked until they are browned on the outside but left the perfect shade of pink in the center. These tenderloins are served with an easy, homemade herb butter that melts as soon is it is placed on the beef but under the meaty portobello mushrooms. Each bite is a pure flavor experience!
Notes about the recipe:
- I used a cast iron skillet to cook my tenderloins because I like how the cast iron conducts heat.
- Each side is seared for just 2 -3 minutes. Followed by a browning for another 7 minutes or so depending on the thickness of your tenderloins. Cooking the beef this way allows for a good crust to form on the outside. The outer layer of beef will cook perfectly while the center stays tastefully pink.
- You could use baby Bella mushrooms instead of the thick and meaty portobellos, but I love how the woodsy taste of the portobellos tastes with the tender beef and the herbs in the butter.
- In regards to the butter, I used rosemary, basil, and thyme; I like how these herbs taste with both the beef and the mushrooms, but you could substitute oregano or even parsley for any of the herbs. I would be sure to use fresh herbs if possible.
- Prepare your butter in advance, but let it come to room temperature just before serving.
Beef Tenderloin with Mushrooms and Fresh Herb Butter
Tender beef tenderloins covered in thick portobello mushrooms and herb butter.
Ingredients
- 1/2 cup butter, softened
- 1 clove garlic, minced
- 1/2 teaspoon fresh rosemary
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon fresh basil
- Combine, refrigerate
- 4 4 oz beef tenderloins steaks
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon olive oil
- 8 oz sliced portobello mushrooms
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
Instructions
- To prepare the butter, combine chopped herbs and softened butter in a bowl. Place in plastic wrap, roll in a log and refrigerate.
- Spray a cast iron skillet with cooking spray and heat over medium-high heat. Sprinkle tenderloins with salt and pepper and place in hot skillet. Sear tenderloins for 2-3 minutes per side. Then continue to cook tenderloins for additional 7 minutes per side or until medium rare. This time will vary, depending upon the thickness of your beef.
- Meanwhile, prepare the mushrooms by heating oil in a skillet over medium heat. Stir in garlic and cook mushrooms just until they begin to soften, about 5 minutes. Stir in garlic, Worcestershire sauce and balsamic vinegar. Stir.
- Serve tenderloins with butter and softened mushrooms.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 758Total Fat 63gSaturated Fat 30gTrans Fat 1gUnsaturated Fat 25gCholesterol 211mgSodium 562mgCarbohydrates 4gFiber 1gSugar 2gProtein 44g
Beef is often the centerpiece of holiday celebrations. Premium cuts of beef, such as Ribeye, Rib and Tenderloin are very popular this time of year. However, more economical cuts, such as Round Tip, Top Sirloin and Eye Round – are also delicious holiday options.
I am proud to say that there are 17,000 beef farming families right here in Ohio, and 98 percent are family farms. Watch this video series from the Ohio Beef Council to see how Ohio beef farmers change their animal care routines as the weather gets colder.
For more information, connect with Ohio Beef:
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Paula - bellalimento says
Beef and Mushrooms were meant to be together.
Julie @ Willow Bird Baking says
Oh yum! I love steak with mushrooms and steak with herb butter, but combining the two takes it right over the top!
Nutmeg Nanny says
Beef tenderloin is the best! This dish looks perfect for the holidays.
Julie @ Julie's Eats & Treats says
Steak is so tricky to make! I have one way to make it and I just stick with it… until now! I gotta try this!
Medeja says
Mm..this beef looks so good!
Nicole says
Oh this looks so unbelievable! I have been craving steak lately. In fact, I had a steak for breakfast yesterday! Now I’m craving again.
Krista @ Joyful Healthy Eats says
Absolutely gorgeous! I LOVE that fresh herb butter! Need this for dinner asap!
Taylor @ Food Faith Fitness says
I love ANYTHING beef. and you went and added that amazing herb butter and mushrooms! I need this for dinner!
Amanda | The Chunky Chef says
Ooooooh we LOVE steak around here… and actually just had tenderloin steaks the other night 😉 Yours look so flavorful and juicy!
Kimberly @ The Daring Gourmet says
Okay, THIS is what I want for dinner! Do you do home delivery?
Lisa @ Wine & Glue says
Love this!! We love a good steak, but are always so nervous about cooking them because we don’t want to ruin an expensive piece of meat. YAY! I can’t wait to try this!!
Teri Giese says
Agree with y’all!! Love a really good,juicy steak. Being from Wisconsin, and used to “taverns”,and “supper clubs”,where 2 of us could eat a steak dinner for maybe $40,in Arizona, where we live now, good luck!!! Consider myself a seasoned cook, and it is ALWAYS touchy, even grilling a steak! Gotta try it this way! Thanks loads! Hugs and Happy Holidays!!
Tonia from TheGunnySack says
Oh wow! I would love to sink my teeth into one of those!
Lori @ RecipeGirl says
My family would go crazy for this! So gorgeous and totally holiday worthy!
Linda says
I see you sear the meat for 2-3 minutes per side and then continue to cook for 7 minutes per side. Do you turn heat down or leave on med high?? I will try one for me since my husband does not eat pink meat. Sad.
Lemonsforlulu says
I left my heat at medium I wanted to be sure they cooked to my desired temperature.
Cookin Canuck says
You can’t beat beef tenderloin that’s cooked perfectly. It looks as though you nailed this steak recipe!
Liz says
This would be the perfect recipe for Christmas Eve! Easy and exquisitely done!
Susan says
Beef is always my preferred protein at any special meal and your steaks have come out just perfect! The mushroom additions are always a must in my book too.