Beef Tenderloin with Mushroom-Red Wine Sauce

Photo: David Prince; Styling: Leslie Siegel

Yield: 2 servings (serving size: 1 steak and about 1/3 cup sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 19 Minutes

Nutritional Information

Amount per serving
  • Calories: 222
  • Fat: 8.1g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 29.1g
  • Carbohydrate: 6.7g
  • Fiber: 0.4g
  • Cholesterol: 79mg
  • Iron: 2.4mg
  • Sodium: 665mg
  • Calcium: 34mg

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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beef Tenderloin with Mushroom-Red Wine Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy