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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Credit: 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.

Nutrition Facts

241 calories; calories from fat 29%; fat 7.7g; saturated fat 3g; mono fat 2.9g; poly fat 0.4g; protein 27.5g; carbohydrates 9.4g; fiber 1g; cholesterol 70mg; iron 4.6mg; sodium 722mg; calcium 28mg.
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