Fresh Herb-Coated Beef Tenderloin Steaks with Mushroom Gravy

Fresh Herb-Coated Beef Tenderloin Steaks with Mushroom Gravy Recipe

Photo: Lee Harrelson

A lean cut of beef and cornstarch-thickened gravy keep this dinner deliciously low in calories.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 202
Caloriesfromfat 29 %
Fat 6.5 g
Satfat 2.2 g
Monofat 2.9 g
Polyfat 0.4 g
Protein 24.5 g
Carbohydrate 6.3 g
Fiber 0.7 g
Cholesterol 52 mg
Iron 2 mg
Sodium 692 mg
Calcium 44 mg

Ingredients

Beef:
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
Cooking spray
Gravy:
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

Preparation

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.

Bruce Aidells,

Cooking Light

March 2005
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