Beef Tenderloin with Mushrooms
beef tenderloin steaks, cut 3/4 inch thick (1 pound)
tablespoon Dijon-style mustard or coarse-grain brown mustard
tablespoons olive oil or roasted garlic olive oil
cup dry red wine or sherry
tablespoon white wine Worcestershire sauce
teaspoons snipped fresh thyme
- 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.
- 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.
- Makes 4 servings
Nutrition Facts(Beef Tenderloin with Mushrooms)
- Per serving:
- 231 kcal cal.,
- 13 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 8 g monounsatured fat),
- 52 mg chol.,
- 115 mg sodium,
- 3 g carb.,
- 1 g fiber,
- 0 g sugar,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet