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Beef Tenderloin with Mushroom Gravy

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 1 steak and 1/4 cup gravy)
Top juicy, pan-seared beef tenderloin steaks with homemade mushroom gravy for an elegant and easy meal.  Serve with classic mashed potatoes.


  • Cooking spray
  • 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

Nutrition Information

  • calories 210
  • caloriesfromfat 33 %
  • fat 7.8 g
  • satfat 2.9 g
  • monofat 2.9 g
  • polyfat 0.4 g
  • protein 26.2 g
  • carbohydrate 6.7 g
  • fiber 0.7 g
  • cholesterol 75 mg
  • iron 3.6 mg
  • sodium 237 mg
  • calcium 45 mg

How to Make It

  1. 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.

  2. Add mushrooms, onion, and garlic to pan; sauté 5 minutes. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 3 minutes.

  3. 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.

Cook's Notes

Gradually add the hot mushroom mixture to the cold sour cream to keep the two from separating.