Beef Filets with Portobello Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped fillets with crusty French bread, mixed salad and a light lemon dessert. Ingredients:
2 beef tenderloin steaks (4 ounces each) |
1/2 cup dry red wine or reduced-sodium beef broth |
1 teaspoon king arthur unbleached all-purpose flour |
1/2 cup reduced-sodium beef broth |
1 teaspoon each steak sauce, worcestershire sauce and ketchup |
1/2 teaspoon ground mustard |
4 ounces fresh baby portobello mushrooms, sliced |
1/4 teaspoon pepper |
1/8 teaspoon salt |
1 tablespoon 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. Yield: 2 servings.
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