Perfect Tenderloin Steak / Filets With Mushrooms

"This is almost a RELIGIOUS experience to eat. One of the few great things about traveling for a profession, is the ability to pursue the quest for "The Perfect Steak." NY steaks are too complicated and "vertical," Chicago can be bland, California adds overwhelming spices. Best so far has been found at "Marysville House"- the one remaining establishment in a ghost mining town about 30 miles outside of Helena, MT*. Have been trying to recreate it for years. Find an outstanding butcher - NOT at your grocery store. Pick the most marbled, aged filets. *Post-scripts: My friend from Helena just told me that Marysville House sold, and isn't nearly as good any more 8**(. For an extra decadence, top with a compound butter made from butter, Gorgonzola cheese, garlic, and basil. THIS should be illegal 8)."
photo by Pellerin photo by Pellerin
photo by Pellerin
photo by Nimz_ photo by Nimz_
Ready In:
1hr 20mins




  • Preheat oven to 350°F.
  • Roast an entire head of garlic by cutting off top, placing in a small Pyrex baking ramekin. Coat top with EVOO, salt, & pepper.
  • Bake until the cloves are soft and golden, about 1 hour.
  • Remove from the oven and let sit until cool enough to handle.
  • Squeeze each head of garlic to expel the cloves into a bowl.
  • SAVE THE OIL and add ½ tablespoon of butter. Set on counter to hold.
  • Increase oven temperature to 400°F.
  • Meanwhile, bring steaks to room temperature and sauté mushrooms.
  • To sauté mushrooms, melt butter and EVOO in a large conventional (not non-stick) sauté pan over medium to med-high heat. After butter foaming stops, add mushrooms, and cook until they are nicely caramelized on both sides. Do not salt & pepper until they are browned, or they will release too much liquid, and take forever to brown. Once browned, add the salt, pepper, Worcestershire sauce, brandy, beef broth, and roasted garlic. Reduce so that sauce is concentrated, and about ¼ original volume. Reduce to simmer to keep warm. Make an empty space in center of pan, to receive the steaks.
  • Rub steaks with olive oil, and liberally season with salt and freshly ground coarse black pepper.
  • Preheat grill (outdoor or indoor) to med-high for at least 5 minutes, with lid closed.
  • Sear the steaks for 2 minutes on each side, then place them in the pan, surrounded by mushrooms.
  • Pour the garlic-infused oil with butter, from roasting the garlic, over each steak.
  • Immediately place in the oven for 6½ to 7 minutes for medium rare.
  • Remove from oven, cover with foil, and rest for 5 minutes, for juices to settle in meat.
  • Serve steaks, smothered in mushrooms.

Questions & Replies

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  1. Stephanie S.
    This is now my favorite way to do steaks! The beef tenderloin is soooo delicious this way! I've made it three times now for my family. Love love love it!
  2. debdenney
    This recipe is fabulous!! I think the roasted garlic made a big difference, in contrast to an earlier review. I just put it in the oven earlier in the day while I was working, and the flavor was wonderful! This recipe is so rich and so flavorful, I can find no fault. I served with fresh carrots and fresh broccoli to cut the richness of the meat and mushrooms. Will make again and again!!
  3. Donna M.
    This was melt in your mouth fantastic. Changes I made because I had no brandy, I used Marsala wine. The next I cook it, I will add more of the delicious mushrooms
  4. Susan W.
    Only changes I made was I only had portobello mushrooms and no brandy so I used a Norton wine. Turned out delish!!
  5. rosslare
    Seriously good steak, the roasted garlic mushrooms are fab!


  1. Tamma
    The author is seriously not kidding about illegal religious experiences. The only thing I changed when I made this was to replace the brandy with red wine; I had a bottle open for drinking with dinner anyway. Next time I make it, though, I'm going to replace the roasted garlic with the jarred minced sort - not because I thought it was bad or anything, but merely because I felt it didn't make a huge enough difference to warrant the hour it made me wait to snarf this stuff down. NOM NOM NOM!


An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up. I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience. FAVORITE QUOTE: "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers
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