Beef Tenderloin with Mushroom Sauce
Beef Tenderloin recipe adapted from Taste of Home Magazine Feb/Mar 1998 (Retro Recipe!!)The original recipe is pretty high in Saturated Fat because of all the butter. I have made this recipe many times with a buttery spread like Earth Balance® with great results. Also, the steaks in original recipe call for 1-inch think, but I always buy the petite sirloins that are about ½-inch thick. Good side dish choices are simple smashed potatoes and braised asparagus.
- 2 tablespoons Buttery Spread such as Earth Balance®Organic
- 1 pound Beef Sirloin cut into 4 servings
- 8 ounces Mushrooms sliced
- 2 tablespoons Shallots sliced thin
- 2 tablespoons All Purpose Flour
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 1 ⅓ cups Low Sodium Beef Broth
- ¼ teaspoon Browning Sauce such as Kitchen Bouquet®
Steaks and Mushroom Sauce
- Set oven to "keep warm" setting or 200°FIn large nonstick skillet, preheat pan for 2 minutes over medium-high heat. Cook steaks for 3-4 minutes on each side, turning only once. Remove steaks to cookie sheet and put in oven to keep warm. Note: steak temperature will continue to rise as they are resting in the oven. Meat Thermometer Readings: Medium Rare - 135°F or Medium - 140°F
- To pan juices, add butter, mushrooms, onions and saute until tender, about 5 minutes. Add flour, salt and pepper and blend into pan. Gradually add beef broth whisking until smooth. Add browning sauce and bring to a boil. Boil and stir for 2 minutes.
Plate and Serve
- Remove steaks from oven and serve with mushroom gravy spooned on top.
Food Groups ***Meat = 3 servings, Vegetables = .5 servings
Tried this recipe?Let us know how it was! Your comments and star ratings help me create recipes you will love.