Beef Tenderloin in Mushroom Sauce
Ingredients
1 teaspoon vegetable oil
4 tablespoons butter or margarine, divided
2 beef tenderloin steaks or fillets (1 inch thick)
1/2 cup chopped fresh mushrooms
1 tablespoon chopped green onions
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash pepper
2/3 cup chicken or beef broth
1/8 teaspoon browning sauce, optional
Directions
In a skillet, heat oil and 2 tablespoons of butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat is done as desired (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees). Remove to a serving platter and keep warm.
To pan juices, add mushrooms, onions and remaining butter; saute until tender. Add flour, salt and pepper; gradually stir in broth until smooth. Add browning sauce if desired. Bring to a boil; boil and stir for 2 minutes. Spoon over the steaks. Serve immediately. Yield: 2 servings.
Source: Taste of Home
1 teaspoon vegetable oil
4 tablespoons butter or margarine, divided
2 beef tenderloin steaks or fillets (1 inch thick)
1/2 cup chopped fresh mushrooms
1 tablespoon chopped green onions
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash pepper
2/3 cup chicken or beef broth
1/8 teaspoon browning sauce, optional
Directions
In a skillet, heat oil and 2 tablespoons of butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat is done as desired (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees). Remove to a serving platter and keep warm.
To pan juices, add mushrooms, onions and remaining butter; saute until tender. Add flour, salt and pepper; gradually stir in broth until smooth. Add browning sauce if desired. Bring to a boil; boil and stir for 2 minutes. Spoon over the steaks. Serve immediately. Yield: 2 servings.
Source: Taste of Home
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