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Fresh Herb-Coated Beef Tenderloin Steaks with Mushroom Gravy

Fresh Herb-Coated Beef Tenderloin Steaks with Mushroom Gravy

Photo: Lee Harrelson

Yield

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

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

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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).

  4. 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.