Do not be afraid of beef tenderloin. Yes, it is a pricier cut, but it is not tricky to cook, and the flavor is genuinely worth it. Keto beef tenderloin steaks with mushrooms are impressive enough for company.

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A digital thermometer is not optional here. It is the difference between a steak cooked exactly how you want it and an overcooked one, and overcooked tenderloin is a real letdown.

Chef Jenn’s Take on Beef Tenderloin Steaks with Mushrooms

Always add the oil to the pan before the butter, it keeps the butter from burning. Be careful, it can get splattery.

Let the steaks come to room temperature, about an hour out of the fridge before cooking. Sautee the mushrooms and garlic first in half the oil and butter, then set aside. Season the steaks, and sear them in the remaining oil and butter, hot but not smoking, about 2 minutes per side for a good, dark sear, without burning. Add the mushrooms back to the skillet and transfer the whole thing to a 425 degree oven to finish. Use a real thermometer: rare is about 120 degrees and 4 minutes, medium-rare about 125 degrees and 5 to 6 minutes, medium about 130 degrees and 6 to 7 minutes, though times vary with thickness and starting temperature. Rest about 5 minutes before serving.

Never cover these while cooking, they overcook fast and turn gray. To save money on this pricier cut, buy it whole and butcher it yourself, or buy pre-cut steaks on sale. Cut the mushrooms chunky so they stay firm, and add a shallot and fresh rosemary before the oven for more flavor.

What You’ll Love About Beef Tenderloin Steaks with Mushrooms

• Rich, tender, and a real treat for a special dinner at home.
• Genuinely impressive for company, but not tricky to pull off at home.
• A real chef method that gives you a foolproof, dark sear every time.

Ingredients

• Beef tenderloin steaks – 4 steaks, brought to room temperature before cooking.
• Mushrooms – Fresh, cut chunky so they stay firm while cooking.
• Garlic – Minced.
• Olive oil – Or your favorite cooking oil, added to the pan before the butter.
• Salted butter – Added after the oil, to prevent burning.

How To Make Beef Tenderloin Steaks With Mushrooms

Scroll down for the full recipe card with exact measurements and printable instructions.

Let your beef tenderloin steaks come to room temperature. Remove them from the fridge about an hour before cooking.

Preheat the oven to 425-F.

Heat the pan over medium-high heat and add half of the olive oil and butter. Add the mushrooms and garlic and sautee for a few minutes. Set the mushroom mixture aside.

Heat the remaining oil and butter in the skillet until super hot but not smoking.

Season the steaks with salt and pepper and pop them into the pan. Sear them on both sides for about 2 minutes or until there’s good caramelization on both sides. Remove them from the pan.

Add the mushrooms back to the skillet and pop the whole skillet into the oven to finish cooking. Follow the chart below for optimal cooking time, but please use a thermometer to get an accurate read on the temperature.

When done, remove the steaks from the pan and let them rest for about 5 minutes before serving.

Doneness	Internal Temperature	Approx. Cooking Time
Rare	120-F ish	4 minutes
Medium rare	125-F ish	5-6 minutes
Medium	130-F ish	6-7 minutes

Make It A Meal

You want a bright, leafy green with this, like Skillet Braised Kale with Garlic, or go full steakhouse with Steakhouse Creamed Spinach.

For more special-occasion beef and pork dinners, Bacon-Wrapped Pork Tenderloin and Kefta Beef Kabobs are both worth adding to the rotation.

Storage

This is best enjoyed fresh. Reheating a cooked tenderloin steak without overcooking it is genuinely tricky, since any direct heat tends to push it past your original doneness. A sous vide water bath at 125°F can work if you have the time, but eating it fresh is the simpler choice.

Frequently Asked Questions

Yield: 4 servings

Beef Tenderloin Steaks with Mushrooms

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Melt in your mouth tender beef tenderloin steaks pair perfectly with mushrooms in this easy but really impressive dish.

Print

4.8 Stars (4 Reviews)

Ingredients

• 1 pound beef tenderloin - 4 steaks
• 1 pound mushrooms, washed and chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil, divided
• 2 tbsp butter, divided
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. Let the beef tenderloin steaks come to room temperature before cooking. Take them out of the fridge about an hour before starting this dish.
2. Preheat the oven to 425-F.
3. Add 1 tbsp oil and 1 tbsp butter to the oven-safe skillet and sautee the garlic and mushrooms for two minutes. Remove mushrooms and garlic.
4. Season the steaks well with salt and pepper. Add the remaining oil and butter to the skillet and heat until very hot but not smoking.
5. Add the steaks and sear about 2 minutes per side. You're looking for a good, dark sear, but don't burn them!
6. Add the mushrooms to the skillet and pop the whole skillet into the heated oven. Cook for about 4 minutes at 425-F for medium-rare. Use a digital meat thermometer to get an accurate internal temperature.
7. Remove the steaks and let rest for about five minutes before serving.
8. Enjoy!

Notes

Cooking times are approximate, but use this guide to help you cook your steaks:

rare, 120F internal temperature, 4 minutes in the oven

medium rare, 125F internal temperature, 5-6 minute in the oven

medium, 130F internal temperature, 6-7 minutes in the oven

Nutrition Information:

Yield:

4

Serving Size:

1 steak and 1/4 cup mushrooms
Amount Per Serving: Calories: 513Total Fat: 41gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 112mgSodium: 404mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 3gProtein: 30g

All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.

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