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An incredible Grilled Beef Tenderloin Steak recipe from GrillJunkie, topped with sautéed mushrooms and wine vinaigrette is a must for any grilling addict! Check out the #recipe & a few #Grilling tips.

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from Little Dairy On the Prairie

Herbed Butter Tenderloin Steak

Herbed Butter Tenderloin Steak--Very easy! Extremely tasty way to cook steak at home! Far better than eating out!

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from Little Dairy On the Prairie

Herbed Butter Tenderloin Steak

Very easy! Extremely tasty way to cook steak at home! Far better than eating out! - Little Dairy on the Prairie

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from Taste of Home

Tenderloin Steak Diane

Tenderloin Steak Diane4 beef tenderloin steaks (6 ounces each) 1 teaspoon steak seasoning 2 tablespoons butter 1 cup sliced fresh mushrooms 1/2 cup reduced-sodium beef broth 1/4 cup heavy whipping cream 1 tablespoon steak sauce 1 teaspoon garlic salt with parsley 1 teaspoon minced chives

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from LIVESTRONG.COM

How to Cook Tenderloin Steak on the Stove

Tenderloin steak, also known as filet or filet mignon, cooks up quickly and easily on the stove. Lean, yet tender and succulent, this buttery-flavored beef should be cooked using dry methods, such as broiling, grilling or frying. It turns out particularly well when seared and then finished on the stove top. Its subtle flavor complements many...

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from Food & Wine

Beef Tenderloin Steaks with Mushroom Sauce

Beef Tenderloin Steaks with Mushroom Sauce - Store-bought demiglace, a concentrated stock, is the base for this recipe's silky mushroom sauce. A go-to in traditional French kitchens, it adds instant richness to a sauce that will taste like it's been simmering for hours. http://www.foodandwine.com/recipes/beef-tenderloin-steaks-mushroom-sauce

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from The Taste of Aussie

Roast Beef Tenderloin with Red Wine Sauce

This roast beef tenderloin looks glamorous and tastes amazing, yet it's practically foolproof. The meat gets its deeply browned exterior in the oven at a single temperature; no pre-searing or fussing with different temperatures necessary. Even better: The deeply flavoured, thyme-infused red wine sauce can be made days ahead, so there's no last-minute panic when it comes time to serve.

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