- 4 (4-ounce) lean beef tenderloin steaks
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 (8-ounce) package presliced fresh mushrooms
- 1 1/2 teaspoons minced garlic (about 3 cloves)
- 1/2 cup canned no-salt-added beef broth
- 1/4 cup dry red wine
- 2 teaspoons cornstarch
- 4 slices sourdough bread, toasted
- calories 260
- caloriesfromfat 30 %
- fat 8.6 g
- satfat 3.1 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 27.7 g
- carbohydrate 16.9 g
- fiber 1.2 g
- cholesterol 71 mg
- iron 0.0 mg
- sodium 341 mg
- calcium 0.0 mg
How to Make It
Sprinkle steaks with garlic powder, salt, and pepper. Place a large nonstick skillet over medium-high heat until hot. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from skillet, and keep warm.
Increase heat to medium-high; add mushrooms and garlic. Cook, stirring constantly, 5 minutes or until tender. Combine broth, wine, and cornstarch, stirring until smooth. Add to skillet; cook, stirring constantly, 2 minutes or until thickened and bubbly. Return steaks and any steak juices to skillet; cook 2 additional minutes or to desired degree of doneness.
Place 1 slice sourdough toast on each of 4 individual serving plates. Place 1 steak on each piece of toast, and spoon mushroom sauce over steaks.
Use Marsala wine instead of dry red wine for a deliciously distinctive flavor.