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

Top juicy, pan-seared beef tenderloin steaks with homemade mushroom gravy for an elegant and easy meal.  Serve with classic mashed potatoes.

Recipe by Cooking Light November 2002


Credit: Randy Mayor; Jan Gautro

Recipe Summary test

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


Ingredient Checklist


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

  • Add mushrooms, onion, and garlic to pan; sauté 5 minutes. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 3 minutes.

  • Place sour cream in a medium bowl. Gradually add mushroom mixture to sour cream, stirring constantly with a whisk. Stir in minced parsley. Serve gravy with steak.

Chef's Notes

Gradually add the hot mushroom mixture to the cold sour cream to keep the two from separating.

Nutrition Facts

210 calories; calories from fat 33%; fat 7.8g; saturated fat 2.9g; mono fat 2.9g; poly fat 0.4g; protein 26.2g; carbohydrates 6.7g; fiber 0.7g; cholesterol 75mg; iron 3.6mg; sodium 237mg; calcium 45mg.