Beef Filets with Portobello Sauce |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
2 beef tenderloin steaks (4 ounces each) |
1/2 cup(s) dry red wine or reduced-sodium beef broth |
1 teaspoon(s) all-purpose flour |
1/2 cup(s) reduced-sodium beef broth |
1 teaspoon(s) each steak sauce, worcestershire sauce and ketchup |
1/2 teaspoon(s) ground mustard |
4 ounce(s) fresh baby portobello mushrooms, sliced |
1/4 teaspoon(s) pepper |
1/8 teaspoon(s) salt |
1 tablespoon(s) minced chives, optional |
Directions:
1. • In a large nonstick skillet coated with cooking spray, brown steaks on both sides over medium-high heat. Remove and keep warm.
2. • Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Combine flour and broth until smooth; whisk into the pan juices. Add steak sauce, Worcestershire sauce, ketchup and mustard. Bring to a boil.
3. • Return steaks to the skillet; add mushrooms. Cook for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Sprinkle with pepper, salt and chives if desired.
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