{"id":220713,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/beef-fillets-with-portobello-sauce\/"},"modified":"2024-09-08T11:32:01","modified_gmt":"2024-09-08T16:32:01","slug":"beef-filets-with-portobello-sauce","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/beef-filets-with-portobello-sauce\/","title":{"rendered":"Steak and Portobello Mushrooms"},"content":{"rendered":"<p>Steak and portobello mushrooms are great <a href=\"https:\/\/www.tasteofhome.com\/collection\/food-and-wine-pairing\/\" data-name=\"www.tasteofhome.com\/collection\/food-and-wine-pairing\/\" data-module=\"content engagement\" data-position=\"embedded links\">paired with red wine<\/a> and a tender, leafy salad. While this dish doesn&#8217;t take long to make, it&#8217;s still important to avoid rushing things. For example, the red wine sauce needs to boil long enough to thicken and reach the right consistency. The same applies to the steak\u2014once you brown it, it needs to rest before you finish cooking it.<\/p>\n<p>This dish is just one of our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/favorite-french-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/favorite-french-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">French-inspired recipes<\/a>. Sure, it may not be part of your weekly meal rotation, but it\u2019s nonetheless a great one to have in your arsenal.<\/p>\n<h2>Ingredients for Steak and Portobello Mushrooms<\/h2>\n<ul>\n<li><strong>Steak:<\/strong> This recipe calls for beef tenderloin steak, which is a super tender cut. In fact, the tenderloin region contains one of the most prized <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/\" data-name=\"www.tasteofhome.com\/collection\/best-cuts-of-meat\/\" data-module=\"content engagement\" data-position=\"embedded links\">cuts of steak<\/a>, filet mignon.<\/li>\n<li><strong>Baby portobello mushrooms:<\/strong> Due to their earthy flavor and meaty texture, portobellos pair wonderfully with red meat.<\/li>\n<li><strong>Red wine:<\/strong> While white wine is great with seafood or poultry, red wine is best for red meat. When it comes to choosing between the <a href=\"https:\/\/www.tasteofhome.com\/collection\/red-wine-types\/\" data-name=\"www.tasteofhome.com\/collection\/red-wine-types\/\" data-module=\"content engagement\" data-position=\"embedded links\">types of red wine<\/a>, ask yourself which kind you normally like to drink and go from there. If you&#8217;d prefer not to use wine, you can swap in beef broth here.<\/li>\n<li><strong>All-purpose flour:<\/strong> This ingredient serves to thicken the sauce and mellow out the other ingredients.<\/li>\n<li><strong>Beef broth:<\/strong> The reduced-sodium beef broth in this dish is used to add extra flavor and volume to the sauce.<\/li>\n<li><strong>Ketchup:<\/strong> The main purpose of the ketchup here is to add a little sweetness.<\/li>\n<li><strong>Steak sauce:<\/strong> Made from a blend of ingredients like vinegar and anchovies, steak sauce adds great depth of flavor.<\/li>\n<li><strong>Worcestershire sauce:<\/strong> While similar to steak sauce, <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-worcestershire-sauce\/\" data-name=\"www.tasteofhome.com\/article\/what-is-worcestershire-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">Worcestershire sauce<\/a> is fermented. Needless to say, a little goes a long way.<\/li>\n<li><strong>Ground mustard:<\/strong> We recommend using dried mustard, but you can use Dijon or German mustard, if you prefer.<\/li>\n<li><strong>Pepper:<\/strong> At the mention of pepper, you most likely think of black pepper. But did you know there are <a href=\"https:\/\/www.tasteofhome.com\/article\/guide-to-peppercorns\/\" data-name=\"www.tasteofhome.com\/article\/guide-to-peppercorns\/\" data-module=\"content engagement\" data-position=\"embedded links\">different types of peppercorns<\/a>? You may have fun mixing and matching them for this dish.<\/li>\n<li><strong>Chives (optional):<\/strong> One of the most fine, subtle varieties of onion, chives make for a lovely garnish.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Brown the steaks<\/h3>\n<p>Place a large skillet coated with cooking spray over medium-high heat. When the pan is nice and hot, add the steaks and brown them on both sides. Once they&#8217;re cooked, remove them from the pan.<\/p>\n<h3>Step 2: Simmer in the mushrooms and wine<\/h3>\n<p>Add the mushrooms and wine (or broth) to the pan, then bring the pan to a boil over medium heat, stirring to loosen any browned bits from the pan. Cook until the liquid is reduced by half, two to three minutes.<\/p>\n<h3>Step 3: Add the flour and broth<\/h3>\n<p>In a bowl, whisk the flour and broth until smooth. Pour the mixture into the skillet and stir. Stir in the ketchup, steak sauce, Worcestershire sauce, mustard, pepper and salt, and bring the mix to a boil.<\/p>\n<h3>Step 4: Finish cooking the steaks and serve<\/h3>\n<p>Return the steaks to the skillet, and cook them, uncovered, until the meat reaches your desired doneness, one to two minutes per side. Plate the steaks, mushrooms and sauce, and if desired, sprinkle chives over the top before serving.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> For medium-rare, a thermometer should read 135\u00b0F. For medium, it should read 140\u00b0.<\/p>\n<h2>Steak and Portobello Mushroom Variations<\/h2>\n<ul>\n<li><strong>Try a different wine sauce:<\/strong> While the wine sauce for this steak and portobello mushrooms recipe is similar to the classic French sauce <em>jus<\/em>, there are other ways to prepare it. For example, Bordelaise pairs bone marrow with shallots and red wine, while <a href=\"https:\/\/www.tasteofhome.com\/recipes\/beef-bourguignon\/\" data-name=\"www.tasteofhome.com\/recipes\/beef-bourguignon\/\" data-module=\"content engagement\" data-position=\"embedded links\">beef Bourguignon<\/a> specifically uses Burgundy wine.<\/li>\n<li><strong>Switch up the mushrooms:<\/strong> Apart from portobello, you can rock this dish with another <a href=\"https:\/\/www.tasteofhome.com\/collection\/mushroom-type-guide\/\" data-name=\"www.tasteofhome.com\/collection\/mushroom-type-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\">variety of mushroom<\/a>. We suggest cremini or button mushrooms for something simple, and oyster, chestnut or trumpet mushrooms for something gourmet.<\/li>\n<\/ul>\n<h2>How to Store Steak and Portobello Mushrooms<\/h2>\n<p>Once cooled to room temperature, transfer any leftover steak and portobello mushrooms to an airtight container and store it in the fridge for up to four days. To reheat, add the leftovers to a pan over medium-low heat. If you notice the wine sauce has become too concentrated, add a touch of beef broth to it and stir.<\/p>\n<h3>Can you make steak and portobello mushrooms ahead of time?<\/h3>\n<p>To make this dish ahead of time, we recommend completing Steps 1 through 3 up to two hours before you\u2019re ready to eat. Finish off the dish by completing Step 4 and plating immediately. This way, the dish will taste fresh and warm, while giving you some breathing room between steps.<\/p>\n<h2>Steak and Portobello Mushroom Tips<\/h2>\n<h3>What cooking method is best for tenderloin steak?<\/h3>\n<p>As a tender cut of meat, tenderloin is best cooked on high heat for just a few minutes. Follow this up with resting the steak for at least 10 minutes per pound. This preserves the flavor of your steak by allowing its muscle fibers to relax and its juices to settle.<\/p>\n<h3>How do you thicken a red wine sauce?<\/h3>\n<p>Apart from adding flour to the sauce, as this recipe does, you can always melt a knob of butter. However, before you take any additional steps, make sure the sauce is at a steady boil in your skillet. This serves to evaporate the liquids necessary to thicken your red wine sauce.<\/p>\n<h3>What wine is good for steak sauce?<\/h3>\n<p>Like nearly everything with food, your choice of wine comes down to personal preference. That said, varieties like cabernet sauvignon, merlot and pinot noir are all popular choices. If you\u2019re new to cooking with wine or just want to check out a few tips, read our guide on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-with-wine-according-to-the-experts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cook-with-wine-according-to-the-experts\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to cook with wine<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Steak and portobello mushrooms is a dish inspired by French cuisine, which is known for its rich, yet simple flavors. While this dish looks and tastes gourmet, it takes just 20 minutes to prepare.<\/p>\n","protected":false},"author":7061,"featured_media":220717,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,307308,307315,304333,304328,304998,304292,304338,303966,304988,305004,304408,304368,303887,306848,304268,307307,307688,304350,324623,304020,307325,304005,303883,304473,307614,304353],"categories-v2":[308623,310347,310354,308319,308991,308984,308481,308945,308305,308992,308495,308935,308951,308813,308745,308478,309603,259483,310342,310663,309001,309177,308594,310364,308549,308476,308876,310591,309005],"coauthors":[343537],"recommended_recipes":[{"post_title":"Beef Tenderloin and Mushroom Sauce","post_link":"\/recipes\/beef-tenderloin-in-mushroom-sauce\/","post_image":"\/wp-content\/uploads\/2025\/03\/Beef-Tenderloin-and-Mushroom-Sauce_EXPS_TOHD25_8073_JonathanMelendez_01.jpg"},{"post_title":"Beef & Mushroom Braised 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Mushrooms","post_link":"\/recipes\/braised-beef-with-mushrooms\/","post_image":"\/wp-content\/uploads\/2017\/09\/Braised-Beef-with-Mushrooms_exps50192_RX1999312D06_10_1bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Beef-Fillets-with-Portobello-Sauce_EXPS_SDDJ18_23338_D08_09_6b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/beef-filets-with-portobello-sauce\/","name":"Steak and Portobello Mushrooms","datePublished":"2018-01-01","dateModified":"2024-09-08","prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Beef-Fillets-with-Portobello-Sauce_EXPS_SDDJ18_23338_D08_09_6b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Steak and portobello mushrooms is a dish inspired by French cuisine, which is known for its rich, yet simple flavors. While this dish looks and tastes gourmet, it takes just 20 minutes to prepare.","recipeIngredient":["2 beef tenderloin steaks (4 ounces each)","1-3\/4 cups sliced baby portobello mushrooms (about 4 ounces)","1\/2 cup dry red wine or reduced-sodium beef broth","1 teaspoon all-purpose flour","1\/2 cup reduced-sodium beef broth","1 teaspoon ketchup","1 teaspoon steak sauce","1 teaspoon Worcestershire sauce","1\/2 teaspoon ground mustard","1\/4 teaspoon pepper","1\/8 teaspoon salt","1 tablespoon minced fresh chives, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Brown the steaks","text":"Place a large skillet coated with cooking spray over medium-high heat. When the pan is nice and hot, add the steaks and brown them on both sides. Once they're cooked, remove them from the pan."},{"@type":"HowToStep","name":"Simmer in the mushrooms and wine","text":"Add the mushrooms and wine (or broth) to the pan, then bring the pan to a boil over medium heat, stirring to loosen any browned bits from the pan. Cook until the liquid is reduced by half, two to three minutes."},{"@type":"HowToStep","name":"Add the flour and broth","text":"In a bowl, whisk the flour and broth until smooth. Pour the mixture into the skillet and stir. Stir in the ketchup, steak sauce, Worcestershire sauce, mustard, pepper and salt, and bring the mix to a boil."},{"@type":"HowToStep","name":"Finish cooking the steaks and serve","text":"Return the steaks to the skillet, and cook them, uncovered, until the meat reaches your desired doneness, one to two minutes per side. Plate the steaks, mushrooms and sauce, and if desired, sprinkle chives over the top before serving. Editor\u2019s Tip: For medium-rare, a thermometer should read 135\u00b0F. For medium, it should read 140\u00b0."}],"recipeYield":"2 servings","author":[{"@type":"Person","name":"Mackenzie Stratton"}],"nutrition":{"@type":"NutritionInformation","calories":" 247 calories","fatContent":"7g fat (3g saturated fat)","cholesterolContent":"51mg cholesterol","sodiumContent":"369mg sodium","carbohydrateContent":"7g carbohydrate (3g sugars","fiberContent":"1g fiber)","proteinContent":"27g protein. <B>Diabetic exchanges: <\/B> 3 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8,"reviewCount":15,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Diane468"},"reviewBody":"<p>Absolutely delicious, restaurant quality at home! And so easy Didn't change a thing, loved the sauce. Thank you Cristel<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cynandtom"},"reviewBody":"Great recipe! The sauce is absolutely divine; deliciously rich and flavorful. A definite keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lisa4894"},"reviewBody":"<p>A very good recipe with a great baseline to follow.  However, it didn't have enough seasoning for my personal taste, as we in the South like our seasonings.  I will cook this again because the steps are simple to follow.  The steaks were very tender. Next time, though, I'll ramp up the seasoning on my steaks and use my own mushroom-wine sauce, which is more flavorful.    <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-08-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lisa4894"},"reviewBody":"<p>I decided to cook this again, nearly a year later.  I used the overall recipe but seasoned the steaks with McCormick Garlic-Herb with Salt & Black Pepper seasoning.  Also, I let the steaks rest for 40 minutes to get to room temp. & then pat them dry before adding them to the ultra hot cast iron skillet with a tiny bit of olive oil in it.  Seared them well on both sides; removed and followed the recipe from there.  I did add 2 TBSP butter also.  I doubled the beef broth gravy.  I cooked my steaks to 160 degrees for a perfect Medium-Well pink center.  DELICIOUS!  This is a GREAT recipe!  I highly recommend it!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePretzel"},"reviewBody":"I just made this for our Valentine's Day dinner - delicious and easy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveChefHat"},"reviewBody":"This recipe is delicious and especially great for guests!  I have prepared it a number of times.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanSushi"},"reviewBody":"So easy to make and so delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeGrapes"},"reviewBody":"I made this for our Valentines dinner tonight. Very very good. So easy too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFries"},"reviewBody":"Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Orange8Ball"},"reviewBody":"I wanted to start cooking more beef recipies,and I loved this one! I have made it several times!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-07-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldFlower"},"reviewBody":"Full of flavor. I tripled the recipe to feed the whole family and it turned out great.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldGoggles"},"reviewBody":"This recipe is definitely a keeper.  Very easy and tasty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCoathanger"},"reviewBody":"It was delicious!  I loved the addition of mushrooms.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleTeepee"},"reviewBody":"The sauce is really good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveWeights"},"reviewBody":"Good recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"23338","romance_copy_dek":"Steak and portobello mushrooms is a dish inspired by French cuisine, which is known for its rich, yet simple flavors. 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