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.

Yield: 4 servings (serving size: 1 steak and about 1/3 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 40%
  • Fat: 10.6g
  • Saturated fat: 3.7g
  • Protein: 25.4g
  • Carbohydrate: 7.5g
  • Fiber: 0.8g
  • Cholesterol: 71mg
  • Iron: 2.7mg
  • Sodium: 464mg
  • Calcium: 29mg


  • 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. 1. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
  2. 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. 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. 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.
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