Beef Tenderloin with Mushroom Gravy

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

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Nutritional Information

Amount per serving
  • 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

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

  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.
Note:

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

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