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Main dishes

Beef tenderloin with mushrooms in white wine

Name: Beef tenderloin with mushrooms in white wine
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 700 g Beef tenderloin; 1 Onion; 1 glass White wine; 1 Bell pepper; 4 Pickles (sour gherkins) (plus pickle brine as needed); as needed All-purpose flour; to taste Salt and pepper; 300 g Button mushrooms; 300 ml Broth (beef)

Beef tenderloin pieces braised with button mushrooms, pickles, onion, and bell pepper in white wine and beef broth. Serves 4.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 35 min
Cook time: 1 hr
Total time: 1 hr 35 min
Servings: 4 servings
Difficulty: Medium
Cuisine: Slovak

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This beef tenderloin with mushrooms and pickles in white wine is a braised dish made with pieces of beef first seared in oil and dusted with flour. Onion, bell pepper, button mushrooms, and pickles are added, followed by white wine and beef broth. Once the meat is tender, the cooking liquid is reduced, thickened as needed, and seasoned. Adjust the ingredient amounts to suit your number of guests; this recipe makes four servings.

Ingredients

4 servings

Beef tenderloin 700 g
Onion 1
White wine 1 glass
Bell pepper 1
Pickles (sour gherkins) (plus pickle brine as needed) 4
All-purpose flour as needed
Salt and pepper to taste
Button mushrooms 300 g
Broth (beef) 300 ml

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Instructions

Tip: tap a step to mark it as done.

Cut the beef into pieces. Heat a generous amount of oil in a pot and sear the beef until browned on the outside. Lightly dust it with flour.
Cut the bell pepper, mushrooms, and pickles into small pieces. Add the onion, bell pepper, pickles, and mushrooms to the seared beef, then pour in the white wine.
Pour in the beef broth and braise until the meat is tender, then remove it. Reduce the cooking liquid until only the fat remains. Thicken with flour as needed, season with salt and pepper, and cook thoroughly. Finally, return the meat to the sauce.

Tip: Beef tenderloin is lean and tender, so it softens much sooner than other cuts of beef. Start checking it with a fork after just half an hour of braising, as prolonged cooking would make it dry and stringy.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 556 kcal
Protein: 40 g
Carbohydrates: 15 g
of which sugars: 7.7 g
Fat: 33 g
of which saturates: 15 g
Fiber: 2.2 g
Salt: 1.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Sviečková so šampiňónmi a uhorkami na bielom víne