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Beef Tenderloin Steaks with Red Wine-Mushroom Sauce

Photo: Oxmoor House
Prep time 1 min
Cook time 10 mins
Yield 4 servings (serving size: 1 steak and 1/4 cup sauce)
Srring the mushrooms constantly helps release their juices, allowing them to caramelize quickly in this beef tenderloin steak recipe with a red wine-mushroom sauce. Complete the meal with Wedge Salad with Sour Cream-Mustard Seed Dressing or roasted potatoes

Ingredients

  • 4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Butter-flavored cooking spray
  • 1 (8-ounce) package presliced baby portobello mushrooms
  • 1 cup dry red wine
  • 2 tablespoons butter
  • 1 teaspoon minced fresh rosemary

Nutrition Information

  • calories 244
  • caloriesfromfat 46 %
  • fat 13 g
  • satfat 6 g
  • monofat 4 g
  • polyfat 0.9 g
  • protein 23.3 g
  • carbohydrate 3.8 g
  • fiber 0.9 g
  • cholesterol 74 mg
  • iron 1.9 mg
  • sodium 235 mg
  • calcium 24 mg

How to Make It

  1. 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.

  2. 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 rosemary, stirring until butter melts. Pour sauce over steaks.

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