|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 47g||60%|
|Saturated Fat 20g||102%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 9g||32%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When you want to enjoy a tender steak, beef tenderloin is an excellent choice but can be lacking in depth of flavor. This recipe calls for grilling a tenderloin steak hot and fast, then serving it with a fantastic creamy mushroom sauce using cream cheese and half-and-half.
A great tenderloin with mushroom sauce makes an elegant dinner, especially when served with grilled asparagus, baked potato, and a lovely glass of red wine. It's perfect for entertaining.
- 4 (6-8 ounces) beef tenderloin steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- For the Sauce:
- 1/2 medium onion (finely chopped)
- 1 tablespoon olive oil
- 8 cremini mushrooms (cleaned and sliced)
- 2 cloves garlic (sliced)
- 7 ounces cream cheese
- 2 tablespoons half-and-half
- 2 teaspoons black pepper
- Garnish: 2 tablespoons parsley (flat leaf, roughly chopped)
Preheat the grill for medium-high heat.
In a medium skillet, heat the oil and add the chopped onions. Cook for 1 minute.
Add mushrooms to the skillet and saute for 3 to 4 minutes.
Add the garlic to the skillet and cook for 1 minute. Remove from heat.
In a medium saucepan combine the cream cheese, half-and-half, and pepper. Blend well. Cook over medium heat until the mixture is smooth.
Add the cooked mushroom, onion, and garlic to the saucepan mixture. Keep warm.
Place the steaks on the grill and cook them until done to your liking, about 5 minutes per side.
Remove the steaks from the grill and let them rest for 5 minutes.
Place the steaks on individual serving plates. Pour the cream cheese and mushroom sauce over the steaks, top with chopped parsley, and serve.
How Do You Want Your Steak?
If you are a skilled griller, you may be able to gauge when the steak is done to your liking. But if not, using a meat thermometer is a great way to tell when to take the steak off the grill. Use these temperatures:
Rare: 120 to 130 F (50 to 55 C)
Medium Rare: 130 to 135 F (55 to 57 C)
Medium: 140 to 150 F (60 to 65 C)
Medium Well: 155 to 165 F (68 to 74 C)
Well: 170 F or higher (77 C or higher)
While it is optional, you will get more flavor in your steak if you sear it before completing cooking on the grill. If you are using a gas grill, you can set the temperature to high and give the steaks a sear for 1 minute per side before turning the flame down to medium-high to finish cooking to your desired doneness. You could instead sear it in a cast iron skillet on the stovetop before placing the steak on the grill.