Beef Tenderloin with Shiitake-Red Wine Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This easy entrée tastes like a chef-inspired dish. Round out the meal with roasted potatoes and steamed vegetables. Ingredients:
4 (4-ounce) beef tenderloin steaks (about 1 1/2 inches thick), trimmed |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1 teaspoon canola oil |
1/4 cup minced shallots |
2 garlic cloves, minced |
3 1/4 cups thinly sliced shiitake mushroom caps (7 ounces) |
1/2 cup dry red wine or less-sodium beef broth |
1 cup less-sodium beef broth, divided |
2 thyme sprigs |
1 tablespoon cornstarch |
2 tablespoons chopped fresh parsley |
Directions:
1. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add steaks; cook 3 to 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
3. Reduce heat to medium; add shallots, garlic, and mushrooms. Sauté 2 minutes. Add wine, 1/2 cup beef broth, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Increase heat to medium-high, and cook 7 minutes, stirring occasionally and scraping pan to loosen browned bits.
4. Combine cornstarch and remaining 1/2 cup beef broth in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Return steaks to pan, and cook 1 minute or until thoroughly heated. Remove and discard thyme. Sprinkle with parsley.
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