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Photo: David Prince; Styling: Leslie Siegel Photo by: Photo: David Prince; Styling: Leslie Siegel

Beef Tenderloin with Mushroom-Red Wine Sauce

Cooking Light JANUARY 2011

  • Yield: 2 servings (serving size: 1 steak and about 1/3 cup sauce)
  • Total: 19 Minutes


  • Cooking spray
  • 2 (4-ounce) beef tenderloin steaks, trimmed
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 1/4 cups sliced mushrooms
  • 1/4 cup minced shallots
  • 1/2 cup dry red wine
  • 2 tablespoons Chicken Glace


1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.

2. Add mushrooms and shallots to pan; sauté for 3 minutes. Add wine, scraping pan to loosen browned bits; bring to a boil. Reduce heat, and simmer 4 minutes. Stir in Chicken Glace and the remaining salt and pepper; cook for 1 minute or until Glace is blended into sauce.

Nutritional Information

Amount per serving
  • Calories: 222
  • Fat: 8.1g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 29.1g
  • Carbohydrate: 6.7g
  • Fiber: 0.4g
  • Cholesterol: 79mg
  • Iron: 2.4mg
  • Sodium: 665mg
  • Calcium: 34mg

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Beef Tenderloin with Mushroom-Red Wine Sauce Recipe