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.
Beef Tenderloin with Mushroom Gravy
Top juicy, pan-seared beef tenderloin steaks with homemade mushroom gravy for an elegant and easy meal. Serve with classic mashed potatoes.
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- Calories: 210
- Calories from fat: 33%
- Fat: 7.8g
- Saturated fat: 2.9g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.4g
- Protein: 26.2g
- Carbohydrate: 6.7g
- Fiber: 0.7g
- Cholesterol: 75mg
- Iron: 3.6mg
- Sodium: 237mg
- Calcium: 45mg
- 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
- 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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