Beef Tenderloin & Creamy Mushroom Sauce
with Roasted Potato Rounds & Arugula Parmesan Salad
- Milk
- Wheat
Love a perfectly tender piece of beef? The kind where the knife just sinks right through? Us too! Enter: our juicy, succulent beef tenderloin seared to perfection and elevated with a creamy, umami-rich mushroom sauce. Serve it alongside crispy roasted potato rounds and a fresh, peppery arugula salad for the luxe steakhouse-style dinner of your dreams.
Ingredients
12 ounce
Potatoes
1 unit
Tomato
1 unit
Croutons
(Contains: Milk, Wheat)
4 ounce
Button Mushrooms
1 unit
Lemon
2 ounce
Arugula
3 tablespoon
Parmesan Cheese
(Contains: Milk)
10 ounce
Beef Tenderloin Filets
1 tablespoon
Italian Seasoning
2 tablespoon
Cream Cheese
(Contains: Milk)
3 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Worcestershire Sauce
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Drop cream cheese (in packet) into a glass of warm water to soften. Wash and dry produce. • Cut potatoes into ½-inch rounds. • Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, dice tomato into ½-inch pieces. Lightly crush croutons in their bag. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Quarter lemon.
• In a large bowl, combine arugula, tomato, Parmesan, and croutons (you’ll toss salad with dressing in Step 6).
• Pat beef* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer beef to a cutting board to rest for at least 5 minutes. Wipe out pan.
• While beef rests, heat a drizzle of oil in same pan over medium-high heat. Add mushrooms, half the Italian Seasoning (all for 4 servings), salt, and a pinch of pepper. Cook, stirring occasionally, until mushrooms are browned and slightly crispy, 2-4 minutes. • In a small bowl, whisk together cream cheese, sour cream, Worcestershire sauce, and ¼ cup water (1/3 cup for 4) until thoroughly combined. • Add cream cheese mixture and 1 TBSP butter (2 TBSP for 4) to pan with mushrooms. Bring to a simmer; cook, stirring constantly, until slightly thickened, 30-60 seconds. TIP: If sauce is too thick, add a splash of water. • Remove from heat; cover to keep warm until ready to serve.
• To bowl with salad, add a drizzle of olive oil, juice from two lemon wedges, salt, and pepper (large drizzle of olive oil and juice from four lemon wedges for 4 servings). Toss to combine.
• Slice beef against the grain. • Divide beef, roasted potato rounds, and salad between plates in separate sections. Spoon mushroom sauce over beef. Serve with remaining lemon wedges on the side.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the creamy mushroom sauce, calling it "epic" and "delicious," though some found the Worcestershire overpowering.
- Ease of prep: Customers found this recipe straightforward to make, with several mentioning it was easy to prepare.
- Suggestions: Consider reducing Worcestershire sauce for a milder flavor; some preferred adding extra mushrooms or herbs for more depth.
- Portions: Several noted the beef portions were uneven or small; a few wished for more sauce or mushrooms.
- Meat quality: While many praised the tender, juicy beef, others found it tough or chewy — cooking times may need adjusting.
- Sides: The potato rounds were hit-or-miss; some loved the arugula salad, while others preferred different greens or dressing.
Reviews from our home cooks
Delicious. I don't usually order Premium dinners but splurged on this one & it really satisfied my craving for steak. I hate meat with tough fat or "weird stuff" (gristle 😵💫) and this meat was tender. Love the mushroom sauce and the salad was really really good with that simple dressing. Yum!
Incredibly tender filets. The meal was a hit with family. Liked the balance of flavors and outside of having to replace the arugula the salad (recipe) was a new mix of greens and dressing that I liked very much.
The beef was very good quality meat. The mushroom had a wonderful flavor that paired well with the beef. The salad was very simple and I enjoyed the flavor of the lemon juice and the greens.
I was looking forward to this meal. Definitely enjoyed the sauce with mushrooms. The portions for the beef tenderloin was satisfactory. I would like the option to be able to upgrade the portion size of the protein.
I don't like mushrooms so I left them out and it was all delicious! The tenderloin was very tender and I didn't tenderize it before hand, just great! I did add a few seasonings of my own to the potatoes, some garlic powder, paprika and thyme, delicious!
The salad was particularly good and the sauce was wonderful (if you like mushrooms). Delicious all around. Just make sure you know how to cook a steak.
This recipe was measured just right and flavors (and ingredient quality) were lovely. For the extra cost and quality though, we felt instructions were lacking a bit. Specifically, step one could be separated into a couple more bullet points, and (as with many of your steak / meat meals), it would be great if you inserted a boilerplate doneness guide right in the preparation instructions as needed. Oh, and why wipe the beef juice from the skillet before making sauce? That had me wondering...
Delicious meal would have been 4 stars but not enough mushrooms and not enough of the fantastic sauce. Added my own mushrooms and other items to increase the volume of sauce. Subbed butter for sour cream.
Loved this meal and it's Hubby approved! The salad was great, and the sauce was delicious! Beef was so tender! Definitely an elevated meal option! Will get this again!
Another amazing meal! Loved the dressing on the salad. The mushroom sauce was delicious. The steak melted in my mouth.
