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Beef Tenderloin with Mushrooms
(Courtesy of Better Homes and Gardens web site - http://www.bhg.com/recipe/beef/beef-tenderloin-with-mushrooms/ )
Ingredients
- · 4 beef tenderloin steaks, cut 3/4 inch thick (1 pound)
- · 1 tablespoon Dijon-style mustard or coarse-grain brown mustard
- · 2 tablespoons olive oil or roasted garlic olive oil
- · 2 4-ounce packages sliced crimini, shiitake, or portobello mushrooms or one 8-ounce package sliced button mushrooms (about 3 cups)
- · 1/3 cup dry red wine or sherry
- · 1 tablespoon white wine Worcestershire sauce
- · 2 teaspoons snipped fresh thyme
Directions 1. Trim fat from steaks. Spread mustard evenly over both sides of steaks. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once. Allow 7 to 9 minutes for medium-rare (145 degrees F) to medium (160 degrees F). Transfer steaks to a serving platter; keep warm.
2. Add remaining 1 tablespoon oil to drippings in skillet. Add mushrooms; cook and stir for 4 minutes. Stir in wine, Worcestershire sauce, and thyme. Simmer, uncovered, for 3 minutes. Spoon over steaks.
3. Makes 4 servings
Nutrition Facts
- · Calories 231,
- · Total Fat (g) 13,
- · Saturated Fat (g) 3,
- · Monounsaturated Fat (g) 8,
- · Polyunsaturated Fat (g) 1,
- · Cholesterol (mg) 52,
- · Sodium (mg) 115,
- · Carbohydrate (g) 3,
- · Total Sugar (g) 0,
- · Fiber (g) 1,
- · Protein (g) 21,
- · Vitamin A (DV%) 0,
- · Vitamin C (DV%) 2,
- · Calcium (DV%) 2,
- · Iron (DV%) 17,
- · Vegetables (d.e.) .5,
- · Lean Meat (d.e.) 3,
- · Fat (d.e.) 1,
- · Percent Daily Values are based on a 2,000 calorie diet
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