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 Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 244
  • Calories from fat: 46%
  • Fat: 13g
  • Saturated fat: 6g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.9g
  • Protein: 23.3g
  • Carbohydrate: 3.8g
  • Fiber: 0.9g
  • Cholesterol: 74mg
  • Iron: 1.9mg
  • Sodium: 235mg
  • Calcium: 24mg

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. 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. 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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