Beef Tenderloin with a Mushroom Wine Reduction

Written by Diana - February 22, 2013 1 Comment


Beef Tenderloin Over Creamed Kale

Beef Tenderloin Over Creamed Kale

My husband picked up a Dry Aged Beef Tenderloin from Bluescreek Farm Meats this week and I knew it was the beef we could use for a special dinner.  I was looking forward to trying out the tenderloin – which I’ve never cooked before. I love an opportunity to try out something new, but it can be a little scary trying out something new when you know if you mess up. That’s it, we’re eating it anyway because we spent the money already. This one though, this was a big winner.

I researched the best cooking methods, and there was a consensus that high heat quickly was the way to go.  I couldn’t use salt, because my husband is on a low sodium diet and meat carries its own sodium, so I wanted a way to keep it moist and flavorful but without added sodium.  I decided to try out my dehydrated mushroom powder on the tenderloin.  Last year I took mushrooms, dehydrated them, and then pulverized them to make it into a powder.  I think mushrooms in gravy compliment steak. I mixed up some garlic powder, paprika and the mushroom powder, and then smooshed it up with some softened butter.  My steak had been sitting out coming to room temperature, which helps it to become soft and pliable.  I took the butter paste and rubbed it all over the steak.

The biggest hurdle to this perfect meal – was my husband didn’t know exactly what time he would be leaving work since he had to work on a project later than usual.  His task was to call when he was leaving work.  In the mean time, I put my cast iron grill pan into the oven and let it heat up at 450 degrees.  As soon as he called, I put a few pats of butter in the pan and placed the tenderloin on top  and put it into the oven.  I set the timer for 17 minutes because I was going to check the internal temperature at that time to see what the internal temperature was. My creamed kale was ready in a glass dish so that it would be tossed into the oven while the beef was resting.  I sliced shallots,  mushrooms and a couple of green onions and set it aside.

When the timer dinged, I checked the beef tenderloin and it was 135 degrees.  I have seen suggestions for 120, but my husband won’t eat rare meat or medium rare, medium is the lowest he would be happy with.  I took the tenderloin out and stuck it on a separate plate with an aluminum tent over top.  Then I added the chopped mushrooms and shallots and a couple of tablespoons of butter into the pan the beef was cooked in, on top of the stove over a low temp.  The mushrooms and shallots were sauteed until soft, removed from pan and set aside.  A cup of wine was added to the pan and simmered until reduced by half.  When it was reduced by half, the mushrooms and shallots were added back in and sauteed for about a minute.

Place the Creamed Kale on the plate, slice the beef tenderloin on an angle, place on top, and spoon the mushroom wine reduction over top.  My goodness this is good stuff.  The beef was pink, soft, tender and delicious.  Wow, that was good.

Beef Tenderloin with a Mushroom Wine Reduction
Prep time
Cook time
Total time
Beef Tenderloin cooked uncovered in a cast iron pan in high heat. Pan sauce with mushrooms, shallots and red wine reduction. Serve over creamed kale, creamed spinach, polenta or mashed potatoes.
Recipe type: Beef
Serves: 3 - 4
  • 2 to 3 lb beef tenderloin
  • butter
  • 2 tsp dehydrated mushroom powder
  • ½ tsp paprika
  • ½ tsp garlic powder
  • shallots
  • mushrooms
  1. Pre-heat oven to 400.
  2. Let Beef tenderloin sit out to come to room temperature.
  3. A couple of softened pats of butter should be mixed in a small bowl with mushroom powder, paprika and garlic powder.
  4. Smoosh and mix the butter with the mushroom powder and spices until it is all mixed in as well as it can be.
  5. Take cast iron pan and melt 1 tsp butter and 1 tsp olive oil in the bottom of the pan.
  6. Rub the smooshed butter all over the tenderloin - massaging it well.
  7. Grind fresh black powder over top.
  8. Place the tenderloin in the cast iron pan and place into the oven uncovered.
  9. Set the timer for 15 minutes and use a meat thermometer to check the temperature. If you like your beef rare - take it out when the internal temperature reaches 125.
  10. My husband likes it medium so, I took it out at 135.
  11. Remove the tenderloin to a plate and tent with foil.
  12. Slice mushrooms and shallots.
  13. Place the cast iron pan back on the stovetop and melt 2 tsp butter in the pan.
  14. Saute the mushrooms and shallots in the pan until soft and remove them from pan and set aside.
  15. Add 1 cup red wine, scrape the bits off the bottom and reduce the wine by half.
  16. Add the mushrooms and shallots to the wine and saute for a minute.
  17. Place the tenderloin over top of the creamed kale (or spinach, or polenta, or mashed potatoes) spoon the mushrooms, shallots and sauce over top.
  18. Grind a little more pepper over top.


Read the Comments

One Outstanding Responses to "Beef Tenderloin with a Mushroom Wine Reduction"

    zerrin on February 23, 2013 at 4:10 pm

    Beef tenderloin cooked in cast iron pan sounds definitely great, my husband’s style of cooking beef! Love the combination with mushroom and shallots, perfect for tenderloin! Also serving it with creamed kale is a great idea! This makes a scrumptious dinner! It would go great with red wine!

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