Savory Steaks with Mushroom Sauce

Oxmoor House
Make a nonalcoholic version of this recipe by substituting no-salt-added beef broth or water for the red wine.
4 servings


+ Add To Shopping List
4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
1/2 teaspoon freshly ground black pepper
Cooking spray
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup minced onion
1 (8-ounce) package sliced fresh mushrooms
1 teaspoon dried thyme
1 teaspoon minced garlic
1/4 cup dry red wine


1. Sprinkle steaks with black pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steaks; cook 2 minutes on each side. Reduce heat to medium; cook 3 additional minutes, turning once.

2. Remove steaks from skillet; spread mustard over steaks, and top with Worcestershire sauce. Set aside, and keep warm.

3. Coat skillet with cooking spray; add onion, and cook, stirring constantly, 2 minutes. Add mushrooms and remaining 3 ingredients; cook, stirring constantly, 5 minutes.

4. Return steaks to skillet. Cook 4 to 5 minutes or to desired degree of doneness. Transfer steaks to 4 individual serving plates; spoon mushroom mixture over steaks.

Created date

April 2008

Nutritional Information

Calories 211
Caloriesfromfat 35 %
Fat 8.1 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 25.2 g
Carbohydrate 6 g
Fiber 1.3 g
Cholesterol 70 mg
Iron 0.0 mg
Sodium 214 mg
Calcium 0.0 mg