Beef Tenderloin with Mushroom-Red Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
cooking spray |
2 (4-ounce) beef tenderloin steaks, trimmed |
1/2 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
1 1/4 cups sliced mushrooms |
1/4 cup minced shallots |
1/2 cup dry red wine |
2 tablespoons chicken glace |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
2. Add mushrooms and shallots to pan; sauté for 3 minutes. Add wine, scraping pan to loosen browned bits; bring to a boil. Reduce heat, and simmer 4 minutes. Stir in Chicken Glace and the remaining salt and pepper; cook for 1 minute or until Glace is blended into sauce.
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