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Tenderloin Steaks with Royal Mushroom Sauce

– 6 portions bacon wrapped tenderloin steaks
– 2 tablespoons butter
– salt
– pepper
– 1/2 cup fresh mushrooms, chopped
– 1/4 cup green onion, chopped
– 4 teaspoons cornstarch
– 1 cup red wine
– 1/2 cup water
– 2 tablespoons parsley, chopped
– 1 teaspoon salt
– dash of pepper


In a skillet, cook steaks in butter over medium-high heat to desired doneness, turning occasionally. Allow 9-10 minutes total cooking time for rare; or 11-12 minutes for medium. Season with a little salt and pepper. Transfer steaks to serving platter; keep hot.

In the same skillet, cook mushrooms and green onions until tender but not brown. Blend in cornstarch. Stir in red wine, water, parsley, 1 teaspoon salt and a dash of pepper; cook and stir till thickened and bubbly. Cook and stir 1 minute more. Serve sauce over steaks.

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