This recipe for Beef Tenderloin Steaks with Mushrooms is a simple recipe, but it’s going to impress everyone! And, I’ll show you my chef technique and fail-proof method for cooking the steaks perfectly every time.
Don’t be afraid of beef tenderloin!
There! I’ve said it! Sure, it’s an expensive cut of meat, but it’s not tricky to prepare and the flavor, juiciness, and succulentness (is that a word?) is sooo worth it!
The next time you want something truly fancy for dinner or you’re out to wow your guests, pull out this keto beef tenderloin recipe!
Ready to bite into a beefy steak with plump mushrooms? Read on and get started!
What You Need To Make Beef Tenderloin With Mushrooms
- Sharp knife – Henckels are my pick for value, quality, and sharpness
- Cutting board – do yourself a favor and get good quality dishwasher safe ones!
- Oven-safe skillet – dust off your cast iron skillet for this job!
- Digital meat thermometer – essential! To get the perfect temperature, invest in a good digital thermometer!
Ingredients to Make This Keto Steak Recipe
- 4 beef tenderloin steaks
- 1 pound whole mushrooms – use your favorite fresh mushrooms
- 2 cloves garlic
- Olive oil or your favorite cooking oil
- Salted butter
How To Make Beef Tenderloin Steaks With Mushrooms
- 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|
Chef Jenn’s Tips
- I cannot stress enough to use a digital thermometer! Overcooked beef tenderloin just isn’t pretty!
- Make sure you add your oil then your butter to the pan, to keep the butter from burning. Be careful, it could get kind of splattery.
- Letting the steaks rest before serving is really important, so that all the juicy goodness has time to settle back into the meat and doesn’t make a mess on your plate.
- Use your favorite mushrooms in this dish – just cut them nice and chunky so that they stay firm while cooking.
- Add a cut shallot and some fresh rosemary to the pan before popping it in the oven, to add a bit more flavor.
- Beef tenderloin steaks can expensive. To save some dollars, buy it whole and butcher it yourself, or buy the pre-cut steaks when they go on sale.
What To Serve With Beef Tenderloin Steaks with Mushrooms
Is This Keto Steak Recipe Freezer Friendly?
No. Well yes.
Confused? So you can freeze it, but in order to reheat the steak you’d need to hit it with some heat and that’ll probably over cook it, ruining your amazing beef tenderloin. I suppose you could reheat it in a sous vide water bath set to 125-F, but that’d take a while.
You’re better off just enjoying this recipe fresh.
Absolutely, and it’s a lean and flavorful cut of meat with lots of protein.
No! They will overcook so very quickly and you’ll end up with gray meat.
There’s not a lot of fat in this dish, but the meat itself is a great source of nutrition.
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Step By Step Images
Beef Tenderloin Steaks with Mushrooms
- 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
- Let the beef tenderloin steaks come to room temperature before cooking. Take them out of the fridge about an hour before starting this dish.
- Preheat the oven to 425-F.
- 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.
- 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.
- Add the steaks and sear about 2 minutes per side. You're looking for a good, dark sear, but don't burn them!
- 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.
- Remove the steaks and let rest for about five minutes before serving.
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Keto cooking doesn’t have to be hard, not when you’re armed with terrific recipes! Love casseroles? Soups and stews? Or maybe you’re looking for a hearty diner classic for breakfast. Jazz up your favorite roast with a keto cauliflower recipe, or this classic steakhouse spinach dish.