Top juicy, pan-seared beef tenderloin steaks with homemade mushroom gravy for an elegant and easy meal. Serve with classic mashed potatoes.
4 (4-ounce) beef tenderloin steaks, trimmed (1/2 inch thick)
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup presliced mushrooms
1/2 cup finely chopped onion
1 teaspoon bottled minced garlic
1/2 cup low-salt beef broth
1/3 cup fat-free sour cream
2 tablespoons minced fresh parsley
How to Make It
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle steaks with pepper and salt. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.
Add mushrooms, onion, and garlic to pan; sauté 5 minutes. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 3 minutes.
Place sour cream in a medium bowl. Gradually add mushroom mixture to sour cream, stirring constantly with a whisk. Stir in minced parsley. Serve gravy with steak.
Gradually add the hot mushroom mixture to the cold sour cream to keep the two from separating.
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Didn't knock my socks off. The gravy was really good but I guess that was the whole recipe since anyone can salt and pepper a piece of beef and cook it. I think there was way too much gravy for 4-1/4cup servings. I'll probably make again cause it was so easy.
A tasty and simple weeknight preparation for beef - loved the gravy, but would definitely increase the amount of sliced mushrooms, and would add a touch more sour cream for a creamier thicker gravy next time! Some herbs such as thyme would be great too. Served with mashed potatoes, which rounded out the meal perfectly.
How wonderful! We used New York strip steaks and the mushroom gravy in this recipe. I cooked the gravy a little longer in the recipe said to get a thicker consistency but that was all to personal opinion. The time stated was fine, but a little thin in my opinion. I served this with mashed potatoes, horseradish, and roasted asparagus. Cheaper than going out for dinner and better than most meals at a restaurant anyway.
I loved this Dish, it was the best tasting and so flavorful, my family loved it and I would most definately make on a regular basis. This was good for the family as well as special occasions. The recipe was easy to follow, and was a quick and easy recipe to make for a week night dinner. I didn't alter the recipe at all, I adjusted to make an appropriate amount for my family and to make more gravy.
I served it with mashed potatoes boiled in low sodium chicken broth, drained and mashed with a little fat free milk, and steamed carrots. All around tasty healthy dinner.
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