Tuesday, March 22, 2011

Beef Tenderloins with Mushroom Sauce

Tonight we had Tenderloin Steaks with Wine-Mushroom Sauce.  I would give it a 3 but John gave it a 4.  It was good but compared to some others I've made I couldn't give it a higher rating.  Try for yourself and let me know what you think. 

It starts with mushrooms...(I've kind of noticed that a lot of dishes I make have shrooms...hope you like them!)
The steaks were about 4 ounces each.  I slightly pounded them - they ended up being just under 3/4".  Season with S&P too.

 I think it is important to  get the steak brown on both sides - so only try to turn once.  And when the steak is done, remove to a dish and keep warm.
After the mushrooms are sauted until soft - add the wine and simmer until liquid is almost gone.
 Also put the steak back in towards the end to heat through (I also added in the juices from the steak dish)

Dinner is served tonight with peas and rice:

Beef Tenderloins with Wine Mushroom Sauce Serves: 4 Calories: 250 Prep Time to Table: 20 minutes

-4 (4 ounce) beef tenderloins ½” thick
-1/4 tsp salt
-1/4 fresh ground pepper
-Butter flavored cooking spray -
10 ounce sliced baby bella mushrooms
-1 cup red wine
-2 tbls butter
-1 tsp minced fresh rosemary

1. Heat a large nonstick skillet over medium high heat. Sprinkle beef with S&P on both sides and then coat with cooking spray. Cook steaks about 5 minutes on each side or until desired doneness. Transfer to plate and keep warm
2. Add mushrooms to skillet and coat with additional cooking spray Рsaut̩ about 5 minutes then stir in wine and cook until most liquid is evaporated. Return steak to skillet and add butter and rosemary; stirring until butter melts.


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