Beef Tenderloin Steaks With Mushroom Gravy

Beef Tenderloin Steaks With Mushroom Gravy

Beef Tenderloin Steaks With Mushroom Gravy
Where's the beef? Right here. Tender is the night when you make these juicy steaks served with a side of mushroom gravy. A great way to finish off the day.
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At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Healthy Eating:
Makes:
4 servings

Ingredients
BEEF
1 tsp. salt
1 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1/2 tsp. fresh ground black pepper
4 garlic cloves, minced
4 (4 oz.) beef tenderloin steaks (4 oz. each)
Cooking spray
GRAVY
1 tsp. olive oil
1/2 tsp. fresh thyme
8 oz. cremini mushrooms, sliced (without stalks)
4 garlic cloves, minced
1/2 cup reduced-sodium fat-free chicken broth
1/2 cup white wine
1 tbsp. water
1 tsp. cornstarch

Methods/steps
TO PREPARE FILET STEAKS: Preheat oven to 450 degrees. Combine first 5 ingredients. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture. Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450 degrees for 8 minutes on each side or until desired degree of wellness. Remove from oven; keep warm. TO PREPARE GRAVY: Heat oil in a large nonstick skillet over medium-high heat. Add 1/2 tsp. thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender. Add broth and wine; bring to a boil. Cook until reduced by half (about 4 minutes). Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Serve with steaks.
Additional Tips
Ready in 45 min

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