Beef Tenderloin with Mushroom-Red Wine Sauce

Beef Tenderloin with Mushroom-Red Wine Sauce Recipe
Photo: David Prince; Styling: Leslie Siegel

Yield:

2 servings (serving size: 1 steak and about 1/3 cup sauce)

Recipe from

Cooking Light

Recipe Time

Total: 19 Minutes

Nutritional 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

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

Preparation

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.

Note:

Cynthia Nims,

January 2011
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