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Beef Tenderloin with Mushroom-Red Wine Sauce

Photo: David Prince; Styling: Leslie Siegel
Total time 19 mins
Yield 2 servings (serving size: 1 steak and about 1/3 cup sauce)

Ingredients

  • Cooking spray
  • 2 (4-ounce) beef tenderloin steaks, trimmed
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 1/4 cups sliced mushrooms
  • 1/4 cup minced shallots
  • 1/2 cup dry red wine
  • 2 tablespoons Chicken Glace

Nutrition Information

  • calories 222
  • fat 8.1 g
  • satfat 2.9 g
  • monofat 3.2 g
  • polyfat 0.6 g
  • protein 29.1 g
  • carbohydrate 6.7 g
  • fiber 0.4 g
  • cholesterol 79 mg
  • iron 2.4 mg
  • sodium 665 mg
  • calcium 34 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.

  2. Add mushrooms and shallots to pan; sauté for 3 minutes. Add wine, scraping pan to loosen browned bits; bring to a boil. Reduce heat, and simmer 4 minutes. Stir in Chicken Glace and the remaining salt and pepper; cook for 1 minute or until Glace is blended into sauce.