Beef Tenderloin Steaks with Red Wine-Mushroom Sauce

Photo: Oxmoor House
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.

 

Yield:

4 servings (serving size: 1 steak and 1/4 cup sauce)

Recipe from

Recipe Time

Prep: 1 Minute
Cook: 10 Minutes

Nutritional 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

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

Preparation

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.

Note:

Cooking Light Fresh Food Fast

April 2009