Beef Fillets with Portobello Sauce
From mountainmama 15 years agoIngredients
- 2 beef tenderloin steaks (4 ounces each) shopping list
- 1/2 cup dry red wine or reduced-sodium beef broth shopping list
- 1 teaspoon all-purpose flour shopping list
- 1/2 cup reduced-sodium beef broth shopping list
- 1 teaspoon each steak sauce, worcestershire sauce and ketchup shopping list
- 1/2 teaspoon ground mustard shopping list
- 4 ounces fresh baby portobello mushrooms, sliced shopping list
- 1/4 teaspoon pepper shopping list
- 1/8 teaspoon salt shopping list
- 1 tablespoon minced chives, optional shopping list
How to make it
- 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.
The Rating
Reviewed by 6 people-
Great recipe!
love it!elgab89 in Toronto loved it -
Lovely recipe, and great presentation! FIVE! :+D
chefelaine in Muskoka loved it -
Great post and a wonderful pic.
desertgal in Billings loved it
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