Fresh Herb-Coated Beef Tenderloin Steaks with Mushroom Gravy
4 servings (serving size: 1 steak and 1/4 cup gravy)
1 teaspoon salt
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
4 (4-ounce) beef tenderloin steaks
1 teaspoon olive oil
1/2 teaspoon fresh thyme
1 (8-ounce) package presliced cremini mushrooms
4 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
1/2 cup white wine
1 tablespoon water
1 teaspoon cornstarch
How to Make It
Preheat oven to 450°.
Combine first 5 ingredients. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture. Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450° for 8 minutes on each side or until desired degree of doneness. Remove from oven; keep warm.
To prepare gravy, heat oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender. Add broth and wine; bring to a boil. Cook until reduced by half (about 4 minutes).
Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Serve with steaks.
I did mine a little different. I used a skirt steak and seasoned it just the same, but instead of cooking it in the oven I lightly put some olive oil in the pan and seared both sides on high for about 2 minutes each leaving it a slight pink in the middle. I then followed the directions of the mushroom sauce minus the second part of using corn starch because I didn't have that ingredient in my house.
Over all the steak came out really good, tasty with the rosemary and thyme and garlic flavors and the mushrooms came out just perfect. I did this with a side of risotto. It came out really good, I would definitely try this dish again :)
These steaks are fabulous! Lots of wonderful taste and the mushroom gravy is the perfect topper. I deviated from the recipe by using two 8 ounce filet mignon instead of the 4 ounce, and cooked them about 25 minutes at 450Â° for a rare to medium-rare temperature. I served these with baked potatoes, a garden salad, and red wine with butterscotch cookies for dessert. The fact that CL did not give a temperature of the steaks for the time and cooking temperature was a little disappointing because it made for guess work.
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