Beef Tenderloin with Mushroom Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Broiled to perfection, these peppered steaks from Teresa Seaman of Pickerington, Ohio are draped with a wine and mushroom sauce for spectacular results. Ingredients:
4 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each) |
1 tablespoon coarsely ground pepper |
1/2 pound sliced fresh mushrooms |
1/3 cup butter, cubed |
1/2 teaspoon minced garlic |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup beef broth |
3/4 cup dry red wine or additional beef broth |
1/8 teaspoon salt |
Directions:
1. Rub steaks with pepper. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
2. Meanwhile, in a large skillet, saute mushrooms in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in the broth, wine and salt. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with steaks. Yield: 4 servings.
|
|