Beef Tenderloin in Mushroom Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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When our kids are visiting Grandma, I make this recipe for just my husband, Derek, and me. It's a recipe my mother-in-law has been using for more than 30 years. I especially look forward to preparing it as part of a special Valentine's Day menu.Denise McNab, Warrington, Pennsylvania Ingredients:
1 teaspoon canola oil |
4 tablespoons butter, divided |
2 beef tenderloin steaks (8 ounces each) |
1/2 cup chopped fresh mushrooms |
1 tablespoon chopped green onion |
1 tablespoon king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
dash pepper |
2/3 cup chicken or beef broth |
1/8 teaspoon browning sauce, optional |
Directions:
1. In a large skillet, heat oil and 2 tablespoons of butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove to a serving platter; keep warm.
2. To pan juices, add the mushrooms, onions and remaining butter; saute until vegetables are tender. Add the flour, salt and pepper; gradually stir in broth until smooth. Add browning sauce if desired. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks. Yield: 2 servings.
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