Recipe courtesy of Bobby Flay
Save Recipe Print
Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce
Total:
30 min
Active:
30 min
Yield:
2 servings
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Heat the oil in a skillet over high heat. Sprinkle the fillets with salt and pepper on both sides. Place the fillets into the skillet and sear until golden brown. Turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the fillets to a plate. Remove all but 1 1/2 tablespoons of the fat in the skillet and return to high heat. Add the mushrooms and shallots, and season with salt and pepper. Cook until golden brown and their liquid has evaporated. Add the red wine and cook until reduced by half. Add the stock and cook until reduced by half. Whisk in the butter and mustard and cook for 30 seconds. Taste and season with salt and pepper if needed. Garnish with the parsley.

Top the now-rested fillets with the sauce and taste.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce

Recipe courtesy of Rachael Ray

Spiced Red Wine-Poached Pears

Recipe courtesy of Ellie Krieger

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Panettone Bread Pudding with Amaretto Sauce

Recipe courtesy of Giada De Laurentiis

Bacon-Herb Wrapped Pork Tenderloin

Recipe courtesy of Bobby Flay

Balsamic Roast Pork Tenderloins

Recipe courtesy of Rachael Ray

Beef Wellington

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword