Beef Tenderloin with Mushroom Gravy

Beef Tenderloin with Mushroom Gravy Recipe
Randy Mayor; Jan Gautro
Top juicy, pan-seared beef tenderloin steaks with homemade mushroom gravy for an elegant and easy meal.  Serve with classic mashed potatoes.

Yield:

4 servings (serving size: 1 steak and 1/4 cup gravy)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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.

Note:

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

November 2002
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