Beef Tenderloin with Shiitake-Red Wine Sauce

This easy entrée tastes like a chef-inspired dish. Round out the meal with roasted potatoes and steamed vegetables.


4 servings (serving size: 1 steak and about 1/3 cup sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 236
Caloriesfromfat 40 %
Fat 10.6 g
Satfat 3.7 g
Protein 25.4 g
Carbohydrate 7.5 g
Fiber 0.8 g
Cholesterol 71 mg
Iron 2.7 mg
Sodium 464 mg
Calcium 29 mg


4 (4-ounce) beef tenderloin steaks (about 1 1/2 inches thick), trimmed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon canola oil
1/4 cup minced shallots
2 garlic cloves, minced
3 1/4 cups thinly sliced shiitake mushroom caps (7 ounces)
1/2 cup dry red wine or less-sodium beef broth
1 cup less-sodium beef broth, divided
2 thyme sprigs
1 tablespoon cornstarch
2 tablespoons chopped fresh parsley


1. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

2. Heat oil in a large nonstick skillet over medium-high heat. Add steaks; cook 3 to 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.

3. Reduce heat to medium; add shallots, garlic, and mushrooms. Sauté 2 minutes. Add wine, 1/2 cup beef broth, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Increase heat to medium-high, and cook 7 minutes, stirring occasionally and scraping pan to loosen browned bits.

4. Combine cornstarch and remaining 1/2 cup beef broth in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Return steaks to pan, and cook 1 minute or until thoroughly heated. Remove and discard thyme. Sprinkle with parsley.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

September 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note