Beef Tenderloin with Shiitake-Red Wine Sauce

Oxmoor House
This easy entrée tastes like a chef-inspired dish. Round out the meal with roasted potatoes and steamed vegetables.
4 servings (serving size: 1 steak and about 1/3 cup sauce)


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4 (4-ounce) beef tenderloin steaks (about 1 1/2 inches thick), trimmed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon canola oil
1/4 cup minced shallots
2 garlic cloves, minced
3 1/4 cups thinly sliced shiitake mushroom caps (7 ounces)
1/2 cup dry red wine or less-sodium beef broth
1 cup less-sodium beef broth, divided
2 thyme sprigs
1 tablespoon cornstarch
2 tablespoons chopped fresh parsley


Prep: 10 Minutes
Cook: 20 Minutes

1. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

2. Heat oil in a large nonstick skillet over medium-high heat. Add steaks; cook 3 to 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.

3. Reduce heat to medium; add shallots, garlic, and mushrooms. Sauté 2 minutes. Add wine, 1/2 cup beef broth, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Increase heat to medium-high, and cook 7 minutes, stirring occasionally and scraping pan to loosen browned bits.

4. Combine cornstarch and remaining 1/2 cup beef broth in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Return steaks to pan, and cook 1 minute or until thoroughly heated. Remove and discard thyme. Sprinkle with parsley.

Created date

October 2009

Nutritional Information

Calories 236
Caloriesfromfat 40 %
Fat 10.6 g
Satfat 3.7 g
Protein 25.4 g
Carbohydrate 7.5 g
Fiber 0.8 g
Cholesterol 71 mg
Iron 2.7 mg
Sodium 464 mg
Calcium 29 mg