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.
Beef Tenderloins with Wine Mushroom Sauce
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 – sauté 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.