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.
- 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
- 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 InformationYield 4 Serving Size 1
Amount 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:
More recipes to love:
Garlic Herb Crusted Roast Beef, Tastes of Lizzy T’s
Beef Tenderloin with Mushrooms and Fresh Herb Butter, Lemons for Lulu
Beef Tenderloin Sliders with Cranberry Orange Relish, A Cedar Spoon
Pepper Crusted Prime Rib Roast, Jelly Toast
Garlic Rosemary Prime Rib Roast with Horseradish, NeighborFood
Beef Wellington Burger, Melanie Makes