Beef Tenderloin Steaks with Red Wine Mushroom Sauce over Yorkshire Pudding

While this recipe sounds complicated, it’s relatively straight-forward and uses very few ingredients for a dish that is full of intense flavors. This is where good ingredients really make all the difference.

To round out the dish, its base is a yorkshire pudding, also known as popovers in the US. One of the biggest difference between yorkshire pudding and popovers is the former uses beef drippings and the later uses oil. Regardless of how you make them, they are little pillows of deliciousness. And if you eat the whole pan, I won’t tell anyone!

Beef Tenderloin Steaks with Red Wine Mushroom Sauce over Yorkshire Pudding

  • Servings: 4
  • Difficulty: medium
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    Yorkshire Pudding

  • 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
  • 1 1/2 cups flour
  • 3/4 teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1 1/2 cups milk, at room temperature
  • Steaks

  • 4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 3 large portobello mushrooms, cleaned and sliced
  • 1 cup dry red wine
  • 2 tablespoons butter
  • 1 teaspoon minced fresh thyme 


  1. Preheat the oven to 425 degrees.
  2. Generously grease muffin tins with softened butter. You’ll need enough pans to make 12 yorkshire puddings. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the pans less than half full and bake for exactly 30 minutes. Do not peek.
  3. Meanwhile, heat a large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper; coat with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter; keep warm.
  4. Add mushrooms to pan. Coat mushrooms with cooking spray; sauté 3 minutes or until browned. Stir in wine, scraping pan to loosen browned bits. Cook until liquid almost evaporates. Remove pan from heat; add butter and thyme, stirring until butter melts.
  5. To serve, slice steak and layer on top of Yorkshire pudding. Pour mushroom sauce over and enjoy! 
Adapted from: and


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