Tenderloin grilling steaks get the royal treatment in this recipe with cremini mushrooms and red wine.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2009
- 2 tablespoons extra-virgin olive oil
- 2 shallots sliced
- 1 clove garlic minced
- 8 oz cremini mushrooms thinly sliced
- 1 dash Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- 4 beef tenderloin grilling steaks (about 6 oz/175 g each)
- 3/4 cups dry red wine
- 1 tablespoon butter softened
- 1 tablespoon all-purpose flour
MethodIn heavy skillet, heat half of the oil over medium-high heat; saute shallots and garlic until softened, 2 to 3 minutes. Add mushrooms, Worcestershire sauce, half each of the salt and pepper and the thyme; cook, stirring, until very soft and almost no liquid remains, about 6 minutes. Scrape into bowl.
Wipe out skillet. Brush steaks with remaining oil; sprinkle with remaining salt and pepper. Sear over medium-high heat, turning once, until desired doneness, about 8 minutes for medium-rare. Transfer to warm plate; tent with foil and let stand for 5 minutes.
Meanwhile, add wine to skillet; cook, scraping up any brown bits, until reduced by half, about 3 minutes.
Add mushrooms and any meat juices to pan. Combine butter with flour; stir into pan and cook until thickened. Serve with steaks.
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Nutritional facts Per serving: about
- Sodium 417 mg
- Protein 38 g
- Calories 411.0
- Total fat 23 g
- Potassium 879 mg
- Cholesterol 101 mg
- Saturated fat 9 g
- Total carbohydrate 6 g
- Iron 39.0
- Folate 9.0
- Calcium 3.0
- Vitamin A 3.0