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Beef Tenderloin with Mushrooms
Ingredients
-
4
beef tenderloin steaks, cut 3/4 inch thick (1 pound)
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1
tablespoon Dijon-style mustard or coarse-grain brown mustard
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2
tablespoons olive oil or roasted garlic olive oil
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2
4 ounce package sliced crimini, shiitake, or portobello mushrooms or one 8-ounce package sliced button mushrooms (about 3 cups)
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1/3
cup dry red wine or sherry
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1
tablespoon white wine Worcestershire sauce
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2
teaspoons snipped fresh thyme
Directions
1. Trim fat from steaks. Spread mustard evenly over both sides of steaks. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once. Allow 7 to 9 minutes for medium-rare (145 degrees F) to medium (160 degrees F). Transfer steaks to a serving platter; keep warm.
2. Add remaining 1 tablespoon oil to drippings in skillet. Add mushrooms; cook and stir for 4 minutes. Stir in wine, Worcestershire sauce, and thyme. Simmer, uncovered, for 3 minutes. Spoon over steaks.
3. Makes 4 servings
Nutrition Facts
(Beef Tenderloin with Mushrooms)
- Servings Per Recipe 4,
- Calories 231,
- Protein (gm) 21,
- Carbohydrate (gm) 3,
- Fat, total (gm) 13,
- Cholesterol (mg) 52,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 115,
- Potassium (mg) 306,
- Calcium (DV %) 20,
- Iron (DV %) 3,
- Vegetables () 1,
- Lean Meat () 3,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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