Tuesday, June 16, 2009

Chef Chuck's Beef Tenderloin with Mushrooms

Filetti di Manzo al Funghi

Beef tenderloin is a hearty and satisfying meal, accompanied with rice or potatoes and a salad makes a complete meal. I sear the steak in a heavy pan only turning once, this insures a tender and moist steak.

Beef Tenderloin with Mushrooms
2 beef tenderloins, 1 inch thick
3 tablespoons olive oil
1/2 tablespoon butter
3 large portabella mushrooms, sliced

1/2 cup beef broth
2 garlic cloves, minced
2 tablespoons parsley, chopped
salt and pepper to taste

Wash and pat dry steaks, bring to room temperature. Using a large heavy pan on high heat, add 1 tablespoon of olive oil and 1/2 tablespoon butter, salt and pepper both sides of steaks place in pan and do not move. For a medium rare steak, sear each side for 6 minutes, remove and cover with tin foil allowing to rest for 10 to 15 minutes. In same pan heat 2 tablespoons olive oil add mushrooms and broth, cover and cook for 3 minutes. Then add garlic, parsley, salt and pepper cover and simmer for 2 minutes. Slice steak and pour gravy over top and serve with mushrooms.


  1. MMMM..what a lovely dinner, Chuck!
    I adore portabello mushrooms!