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Beef Tenderloin in Mushroom Sauce
1 teaspoon vegetable oil 4 tablespoons
butter, divided 2 beef tenderloin steaks
or fillets (1 inch thick) 1/2 cup
chopped fresh mushrooms 1 tablespoon
chopped green onion 1 tablespoon
all-purpose flour 1/8 teaspoon salt Dash
pepper 2/3 cup chicken or beef broth 1/8
teaspoon browning sauce, optional
In a large skillet, heat oil and 2
tablespoons of butter over medium-high
heat. Cook steaks for 6-7 minutes on
each side or until meat is done as
desired (for medium-rare, a meat
thermometer should read 145°; medium,
160°; well-done, 170°) Remove to a
serving platter; keep warm.
To pan juices, add the mushrooms, onions
and remaining butter; saute until
tender. Add flour, salt and pepper;
gradually stir in broth until smooth.
Add browning sauce if desired. Bring to
a boil; boil and stir for 2 minutes.
Spoon over the steaks. Serve
Yield: 2 servings.