Fresh Herb-Coated Beef Tenderloin Steaks with Mushroom Gravy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A lean cut of beef and cornstarch-thickened gravy keep this dinner deliciously low in calories. Ingredients:
1 teaspoon salt |
1 teaspoon chopped fresh thyme |
1 teaspoon chopped fresh rosemary |
1/2 teaspoon freshly ground black pepper |
4 garlic cloves, minced |
4 (4-ounce) beef tenderloin steaks |
cooking spray |
1 teaspoon olive oil |
1/2 teaspoon fresh thyme |
1 (8-ounce) package presliced cremini mushrooms |
4 garlic cloves, minced |
1/2 cup fat-free, less-sodium chicken broth |
1/2 cup white wine |
1 tablespoon water |
1 teaspoon cornstarch |
Directions:
1. Preheat oven to 450°.
2. Combine first 5 ingredients. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture. Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450° for 8 minutes on each side or until desired degree of doneness. Remove from oven; keep warm.
3. To prepare gravy, heat oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender. Add broth and wine; bring to a boil. Cook until reduced by half (about 4 minutes).
4. Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Serve with steaks.
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