Rating: 5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 7

Srring the mushrooms constantly helps release their juices, allowing them to caramelize quickly in this beef tenderloin steak recipe with a red wine-mushroom sauce. Complete the meal with Wedge Salad with Sour Cream-Mustard Seed Dressing or roasted potatoes.

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary

prep:
1 min
cook:
10 mins
total:
11 mins
Yield:
4 servings (serving size: 1 steak and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper; coat with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter; keep warm.

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  • Add mushrooms to pan. Coat mushrooms with cooking spray; sauté 3 minutes or until browned. Stir in wine, scraping pan to loosen browned bits. Cook until liquid almost evaporates. Remove pan from heat; add butter and rosemary, stirring until butter melts. Pour sauce over steaks.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

244 calories; calories from fat 46%; fat 13g; saturated fat 6g; mono fat 4g; poly fat 0.9g; protein 23.3g; carbohydrates 3.8g; fiber 0.9g; cholesterol 74mg; iron 1.9mg; sodium 235mg; calcium 24mg.
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