Slather pan-seared beef tenderloin fillets with a homemade port-wine mushroom sauce for a easy but elegant entrée.  Serve with steamed asparagus and a buttered roll for a complete meal.

Marge Perry
Recipe by Cooking Light April 2000

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Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 steak and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the Port-Wine Mushroom Sauce, and keep warm.

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  • Sprinkle steaks with peppercorns and salt. Heat a nonstick skillet over medium-high heat. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Serve steaks with Port-Wine Mushroom Sauce.

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