Fresh Herb-Coated Beef Tenderloin Steaks with Mushroom Gravy

  • Chicagobsw Posted: 11/16/10
    Worthy of a Special Occasion

    So good!!!! I make the peas with other dishes as well!

  • JIMMIC Posted: 04/24/10
    Worthy of a Special Occasion

    These steaks are fabulous! Lots of wonderful taste and the mushroom gravy is the perfect topper. I deviated from the recipe by using two 8 ounce filet mignon instead of the 4 ounce, and cooked them about 25 minutes at 450° for a rare to medium-rare temperature. I served these with baked potatoes, a garden salad, and red wine with butterscotch cookies for dessert. The fact that CL did not give a temperature of the steaks for the time and cooking temperature was a little disappointing because it made for guess work.

  • KristinNicole Posted: 09/16/10
    Worthy of a Special Occasion

    I did mine a little different. I used a skirt steak and seasoned it just the same, but instead of cooking it in the oven I lightly put some olive oil in the pan and seared both sides on high for about 2 minutes each leaving it a slight pink in the middle. I then followed the directions of the mushroom sauce minus the second part of using corn starch because I didn't have that ingredient in my house. Over all the steak came out really good, tasty with the rosemary and thyme and garlic flavors and the mushrooms came out just perfect. I did this with a side of risotto. It came out really good, I would definitely try this dish again :)

  • 78jessica Posted: 10/25/12
    Worthy of a Special Occasion

    This was just okay for me. I found the flavors on the meat overpowering and the gravy overly bland.

  • daneanp Posted: 05/31/14
    Worthy of a Special Occasion

    Good, solid recipe that I would serve to guests. We grill our steaks on our Traeger. The mushrooms were just ok. They needed a little something, maybe a teaspoon of dijon next time.


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