Monday, February 15, 2010

Beef Tenderloin Steaks with Red Wine-Mushroom Sauce

Found a beef recipe from Cooking Light and thought that yall would be interested in it.. It looks really good; I can't wait to try it.

Beef Tenderloin Steaks with Red Wine-Mushroom Sauce

Stirring the mushrooms constantly helps release their juices, allowing them to caramelize quickly. Complete the meal with Wedge Salad with Sour Cream-Mustard Seed Dressing or roasted potatoes.

Prep: 1 minute; Cook: 10 minutes

Prep Time: 1 minutes
Cook Time: 10 minutes
Yield: 4 servings (serving size: 1 steak and 1/4 cup sauce)


  • 4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Butter-flavored cooking spray
  • 1 (8-ounce) package presliced baby portobello mushrooms
  • 1 cup dry red wine
  • 2 tablespoons butter
  • 1 teaspoon minced fresh rosemary


1. Heat a large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper; coat with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter; keep warm.

2. Add mushrooms to pan. Coat mushrooms with cooking spray; sauté 3 minutes or until browned. Stir in wine, scraping pan to loosen browned bits. Cook until liquid almost evaporates. Remove pan from heat; add butter and rosemary, stirring until butter melts. Pour sauce over steaks.

Nutritional Information

Calories: 244
Fat: 13g
Protein: 23.3g
Carbohydrate: 3.8g
Fiber: 0.9g
Cholesterol: 74mg
Iron: 1.9mg
Sodium: 235mg
Calcium: 24mg