Beef Tenderloin Steaks with Red Wine-Mushroom Sauce

7 Reviews
ADD YOUR REVIEW
Photo: Oxmoor House
Prep Time
1 Min
Cook Time
10 Mins
Yield
4 servings (serving size: 1 steak and 1/4 cup sauce)
April 2009
RECIPE BY Oxmoor House

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.

 

Ingredients

  • 4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Butter-flavored cooking spray
  • 1 (8-ounce) package presliced baby portobello mushrooms
  • 1 cup dry red wine
  • 2 tablespoons butter
  • 1 teaspoon minced fresh rosemary

Nutritional Information

  • Calories 244
  • Caloriesfromfat 46%
  • Fat 13g
  • Satfat 6g
  • Monofat 4g
  • Polyfat 0.9g
  • Protein 23.3g
  • Carbohydrate 3.8g
  • Fiber 0.9g
  • Cholesterol 74mg
  • Iron 1.9mg
  • Sodium 235mg
  • Calcium 24mg

How to Make It

Step 1

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.

Step 2

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.

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Ratings & Reviews

Be careful

Karyn
June 16, 2017
Don't use one cup of red wine and then drink the rest of the bottle. It doesn't matter how good you follow the directions. You can't make good food when you've had an entire bottle of wine save one measley cup....

BobBeetabega's Review

FatDonnie
January 16, 2011
Great recipe! Very easy and quick! My first shot at cooking with wine, wish I would have started long ago!

LaurenV6's Review

ltandltaz
March 01, 2012
This recipe was delicious! I have never cooked steak before, so I followed the instructions to prepare it following this website: http://www.bigoven.com/recipe/163593/Pan-Seared-Rib-Eye-Steak Overall it turned out great and involved few ingredients to prepare. I agree that the cooking time is longer in order to let the wine reduce but its well worth the wait!

Maky1208's Review

coastalflorida
January 23, 2014
Easy and very simple. I Love It!

ltandltaz's Review

BobBeetabega
September 02, 2009
I had the butcher cut a filet mignon medallion in half horizontally, and it worked very well to get the right size cut of meat. The meat was cooked perfectly to my liking, which is medium rare. I contemplated rating this recipe higher. I used too much rosemary - more than the recipe called for - which was a mistake. My advice is definitely to err on the side of too little rosemary, as mine was overpowering. I might try it again, I haven't decided.

coastalflorida's Review

LaurenV6
October 14, 2010
This was really simple to make and had plenty of flavor. The cooking time actually was about 15-20 minutes due to the waiting for the wine to reduce. I would definetely make it again.

FatDonnie's Review

Jakeabhau
January 09, 2010
I made this per the recipe with slightly larger Filet's. Both my wife and I thought it was wonderful! Make sure the wine is almost a syrup when you take it off the heat. We willmake again.

So Yummy and easy

Maky1208
September 08, 2015
Really enjoyed this. I had no idea a mushroom/wine sauce was so easy. I'll be making this one again. 
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