Beef Tenderloin Fillets with Spinach-Stuffed Portobello Mushrooms and Red Wine Sauce combine a main course and side in one elegant dish—perfect for special occasions or a memorable weeknight dinner.
“I made this for Mother’s Day, and it was a sensation! Easy, super easy, and a flavour that is phenomenal.”
The inspiration behind this recipe:
Even vegetarians sometimes crave a great steak. For those times, beef tenderloin fillets deliver a tender, refined experience. Filet mignon is a mild, delicate cut that benefits from a rich sauce—classic choices include creamy horseradish, cognac cream or a robust red wine reduction. When paired with blue cheese, the combination is especially satisfying.
Creamed spinach is a traditional steakhouse side; here that idea is reimagined by stuffing the spinach mixture into hearty Portobello mushrooms. Topped with the spinach-and-cheese filling and placed over the fillet, you get all the steakhouse elements in one beautiful bite.
How to make Beef Tenderloin Fillets with Spinach-Stuffed Portobello Mushrooms and Red Wine Sauce:
Begin with the sauce so it can simmer while you prepare the mushrooms and steaks.
- Combine red wine, beef broth and dried tarragon in a small saucepan. Bring to a boil, then lower the heat and let it simmer while you work on the rest of the dish.
Prepare the mushrooms:
- Scrape the gills and remove the stems.
- Because mushrooms release a lot of liquid, roast them briefly—about 5–6 minutes—to draw off moisture before stuffing.
- Flip the mushrooms to drain while you cook the spinach.
- Cook the spinach with garlic until wilted, then prop the pan on a towel or potholders so excess liquid drains away; pour off or blot any remaining liquid.
- Fold in Cambozola (a creamy, mild blue-style cheese) with the spinach so it softens and becomes slightly melty. Spoon the mixture into the Portobello caps and set aside. For extra creaminess, place the stuffed mushrooms in the pan with the steaks before finishing in the oven so the cheese melts thoroughly.
Cook the steaks:
- Pat the fillets dry and season generously with salt and freshly cracked black pepper.
- Use a heavy skillet (cast iron recommended) and heat a tablespoon of butter with remaining olive oil until shimmering. Sear the fillets to achieve a deep brown crust—about 2–3 minutes per side—adjusting heat to avoid smoking.
- When the fillets are well-browned, add the stuffed mushrooms to the skillet and transfer everything to a preheated 375°F (190°C) oven to finish cooking. Roast about 5–6 minutes for rare; cook longer to reach your preferred doneness. Remove the meat and mushrooms and tent with foil to rest.
Finish the sauce:
- Whisk cold butter into the warmed red wine reduction to enrich and slightly thicken it. Season to taste with salt and black pepper.
- Serve the sauce alongside the steaks or spoon it over the fillets and mushrooms. The combination of tender beef, earthy mushrooms, creamy Cambozola and the red wine sauce creates an ideal bite.
More quick and delicious beef recipes you’ll love:
- Grilled Marinated Skirt Steak with Peperonata
- Buttery Blackened Steak Bites with Gorgonzola
- Indian-Style Beef Kabobs with Cilantro–Coconut Sauce
- Japanese Beef and Shishito Pepper Skewers
- Thai Beef Lettuce Wraps with Mint Dressing and Vegetable Slaw
- Steak au Poivre and Broiled Lobster Tail with Roasted Asparagus
- Beef Stroganoff
Beef Tenderloin Fillets with Spinach Stuffed Portobello Mushrooms and Red Wine Sauce
Ingredients
Sauce
- 1 cup dry red wine
- 1/2 cup beef broth
- 1 teaspoon dried tarragon
- 4 tablespoons cold unsalted butter, cut into small bits
- Salt and freshly ground black pepper, to taste
Mushrooms and Steak
- 2 Portobello mushrooms, gills scraped
- 5 tablespoons olive oil, divided
- 1 container (5–6 ounce) baby spinach
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 4 ounces Cambozola cheese, torn into small pieces
- 2 (8-ounce) beef tenderloin fillets
- 1 tablespoon unsalted butter
Instructions
Sauce
- Combine red wine, beef broth and tarragon in a small saucepan. Bring to a boil, reduce heat to low and let simmer while making the steaks.
- Whisk cold butter into the warm sauce until incorporated. Season with salt and pepper if desired. Serve with the steaks.
Mushrooms and Steak
- Preheat oven to 375°F (190°C).
- Brush mushrooms with 2 tablespoons olive oil and bake 5–6 minutes to release some liquid. Flip and drain while preparing the spinach.
- Heat 2 tablespoons olive oil over medium-high heat. Add spinach and garlic and cook 3–4 minutes until wilted. Tilt the pan to drain excess liquid, then discard or blot it away.
- Stir in Cambozola, divide the mixture among the Portobello caps and set aside.
- Pat steaks dry and season generously with salt and black pepper.
- Heat the butter and remaining 1 tablespoon oil in a heavy skillet until shimmering. Add steaks and brown about 2–3 minutes per side. Add the stuffed mushrooms to the skillet, then transfer to the oven and cook about 5–6 minutes for rare (about 120°F/49°C center). Remove, tent with foil and rest before serving.
Notes
- Use a heavy skillet, such as cast iron, for the best sear.
- Resist flipping too soon—allow a deep brown crust to form.
MAKE AHEAD:
- The sauce can be prepared up to 2 days in advance and refrigerated.
- The mushrooms can be assembled a day ahead and stored chilled.
Nutrition
Nutritional values are estimates based on typical ingredients and portion sizes. Adjust as needed for dietary restrictions or preferences.
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