Beef Tenderloin Steaks with Red Wine-Mushroom Sauce |
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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Srring the mushrooms constantly helps release their juices, allowing them to caramelize quickly in this beef tenderloin steak recipe with a red wine-mushroom sauce. Complete the meal with Wedge Salad with Sour Cream-Mustard Seed Dressing or roasted potatoes. Ingredients:
4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick) |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
butter-flavored cooking spray |
1 (8-ounce) package presliced baby portobello mushrooms |
1 cup dry red wine |
2 tablespoons butter |
1 teaspoon minced fresh rosemary |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper; coat with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter; keep warm.
2. Add mushrooms to pan. Coat mushrooms with cooking spray; sauté 3 minutes or until browned. Stir in wine, scraping pan to loosen browned bits. Cook until liquid almost evaporates. Remove pan from heat; add butter and rosemary, stirring until butter melts. Pour sauce over steaks.
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