Fresh Herb-Coated Beef Tenderloin Steaks With Mushroom Gravy |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A lean cut of beef and cornstarch-thickened gravy keep this dinner deliciously low-calorie. Bruce Aidells , Cooking Light, 03/05. Ingredients:
1 teaspoon salt |
1 teaspoon chopped fresh thyme |
1 teaspoon chopped fresh rosemary |
1/2 teaspoon fresh ground black pepper |
4 garlic cloves, minced |
4 (4 ounce) beef tenderloin steaks (4 oz each) |
cooking spray |
1 teaspoon olive oil |
1/2 teaspoon fresh thyme |
8 ounces cremini mushrooms, sliced (without stalks) |
4 garlic cloves, minced |
1/2 cup reduced-sodium fat-free chicken broth or 1/2 cup fat free low-sodium beef broth |
1/2 cup white wine |
1 tablespoon water |
1 teaspoon cornstarch |
Directions:
1. TO PREPARE FILET STEAKS:.
2. Preheat oven to 450°F.
3. Combine first 5 ingredients.
4. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture.
5. Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450°F for 8 minutes on each side or until desired degree of doneness.
6. Remove from oven; keep warm.
7. TO PREPARE GRAVY:.
8. Heat oil in a large nonstick skillet over medium-high heat.
9. Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender.
10. Add broth and wine; bring to a boil.
11. Cook until reduced by half (about 4 minutes).
12. Combine water and cornstarch in a small bowl, stirring with a whisk.
13. Add cornstarch mixture to pan; bring to a boil.
14. Cook 1 minute or until slightly thickened, stirring constantly.
15. Serve with steaks.
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