Chateaubriand Steaks with Mushroom Red Wine Sauce Recipe | Yummly
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Chateaubriand Steaks with Mushroom Red Wine Sauce

Sharon: "I used Shitake mushrooms & a nice Merlot. Will ad…" Read More
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Gorgeous rare beef tenderloin portioned into steaks and served with a mushroom red wine cream sauce. A restaurant quality meal made at home!


  • 1 1/2 pounds beef tenderloin
  • salt (to taste, for beef)
  • black pepper (to taste, for beef)
  • 1 1/2 teaspoons extra-virgin olive oil
  • 2 tablespoons butter
  • 8 ounces cremini mushrooms (sliced)
  • 1 shallot (small, minced)
  • 1/4 teaspoon salt (for vegetables)
  • 1/8 teaspoon black pepper (for vegetables)
  • 1 clove garlic (minced)
  • 1/2 cup dry red wine
  • 1/2 cup beef broth
  • 3 sprigs fresh thyme
  • 1/3 cup heavy cream
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories640Calories from Fat420
    Total Fat47g72%
    Saturated Fat21g105%
    Trans Fat
    Calories from Fat420
    Total Carbohydrate11g4%
    Dietary Fiber1g4%
    Vitamin A20%
    Vitamin C8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Sharon a month ago
    I used Shitake mushrooms & a nice Merlot. Will add less heavy cream next time round for the sauce to have a nicer deep red colour. Otherwise, it tasted AMAZING. My hubby & I loved how tender the beef was!
    Major and Sara 4 months ago
    absolutely delicious we substituted flank steak to reduce the calories and it was so tender and that sauce i could literally eat by itself. so good!!!!
    Eileen Pinares 7 months ago
    Perfect the way it is. Would make again!!!
    Scott B. 7 months ago
    red wine and cream were a tasty mix with the mushrooms and garlic. loved it!
    Hume 9 months ago
    This is a great recipe! My husband and I really liked it. Most definitely will make again.
    Colin Phillips a year ago
    Turned out excellent. I loved the meat, which I salted a few hours in advance - very juicy. The sauce was great, and really added the extra bit missing from the meat alone.
    Ellen Johnson a year ago
    I love this recipe!!!!!!
    Christmas a year ago
    It was Awesome, was easy to make will make again, had to use Portobellos and used 5ibs of meat
    Elaine a year ago
    ok so with the coronavirus and the people shopping like they're going into hibernation, I had to improvise. 1st, I used fully cooked beef fajitas in 1.5 lb bag in frig section of Walmart. They didn't have the crimini mushrooms so I just used the ones they carried. I used classic olive oil and followed instructions as far as baking time, making the tent, etc. I made the sauce but instead of placing on a plate and covering with sauce, I moved the meat into the electric skillet I used for the sauce and mixed it all together. It turned out great! oh yea, I only had thyme in a spice jar so I just sprinkled a tad into the sauce bc I wouldn't have been able to remove like the "twigs" from fresh thyme. We had some leftover until my husband got up around midnight and polished it off. He loved it. So did I. So that was my major tweaking on this recipe. And the beef fajita is already seasoned so it makes it that much better.💯
    KK a year ago
    This was so good!!! My husband wasn't a fan of the mushrooms, but I was!
    Richard D. a year ago
    Amazing. Made this for Valentines Day dinner to avoid the restaurant crowds. I have never had a better steak at one of our expensive restaurants. So tender and tasty. Also, it is an easy recipe to make.
    Jeffrey Crouch 2 years ago
    Turned out really well. I used a 2 lb cut and cooked a little longer. the sauce was perfect. Served it with some rosemary garlic potatoes. Delicious.