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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This dinner is a quick fix but seems special. A delightful mushroom sauce nicely complements the juicy beef. I like to serve it with toasted French bread.Blanche Stevens, Anderson, Indiana Ingredients:
3/4 pound fresh mushrooms, sliced |
5 tablespoons butter, divided |
2 teaspoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1 cup heavy whipping cream |
1 tablespoon minced fresh parsley |
6 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each) |
Directions:
1. In a large skillet, saute mushrooms in 3 tablespoons butter for 6-8 minutes or until tender. Stir in the flour, salt and pepper until blended. Gradually add the cream. Bring to a gentle boil; cook and stir for 1-2 minutes or until thickened. Stir in parsley; set aside and keep warm.
2. Meanwhile, in another large skillet, heat the remaining butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with the mushroom sauce. Yield: 6 servings.
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