Recipe

Beef Fillets With Portobello Sauce Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago Busy Mom's can still have Tasty steaks that are quick to make even for everyday dinners. The mushroom-topped fillets go great with crusty French bread and a mixed salad. Prep:30m Cook:10m Servings:2	Mountainmam
	beef tenderloin steaks worchestershire sauce chives pepper ground mustard red wine

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Ingredients

2 beef tenderloin steaks (4 ounces each)

1/2 cup dry red wine or reduced-sodium beef broth

1 teaspoon all-purpose flour

1/2 cup reduced-sodium beef broth

1 teaspoon each steak sauce, Worcestershire sauce and ketchup

1/2 teaspoon ground mustard

4 ounces fresh baby portobello mushrooms, sliced

1/4 teaspoon pepper

1/8 teaspoon salt

1 tablespoon minced chives, optional

Directions

In a large nonstick skillet coated with cooking spray, brown steaks on both sides over medium-high heat. Remove and keep warm.

Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Combine flour and broth until smooth; whisk into the pan juices. Add steak sauce, Worcestershire sauce, ketchup and mustard. Bring to a boil.

Return steaks to the skillet; add mushrooms. Cook for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Sprinkle with pepper, salt and chives if desired.

Yield: 2 servings.

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