Bistro Beef Tenderloin with Mushroom Sauce
- Yield: 4 servings
- Prep: 5 mins
- Cook: 20 mins
Ingredients
- 1cup low sodium beef stock
- 1/2cup red wine
- 4teaspoons all-purpose flour
- 4 (4-ounce) steaks of beef tenderloin
- 1/2teaspoon salt
- 1/2teaspoon pepper
- 2teaspoons olive oil, divided
- 4tablespoons minced shallot
- 8small mushrooms, quartered
- 1/8 to 1/4teaspoons thyme
Instructions
- Combine first 3 ingredients in a bowl and set aside.
- Season steaks with salt and pepper. Heat 1 teaspoon oil in heavy skillet. Cook steaks over medium-high heat to desired doneness. Remove steaks and set aside.
- Add remaining oil and shallots and cook, scraping to loosen crusted meat particles. Add mushrooms.
- Whisk stock mixture and thyme into skillet. Cook, stirring, until slightly thickened. Add accumulated juices from standing steaks.
- Serve steaks on warm plates with sauce and roasted potatoes or pomme frites.
Recipe by Terry Conlan
Nutritional Info *per serving
- Glycemic Load 0
- Calories 220
- Fat 10g
- Saturated Fat 3g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 4.5g
- Cholesterol 55mg
- Sodium 350mg
- Potassium 450mg
- Carbohydrate 6g
- Fiber 0g
- Sugars 1g
- Protein 20g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 2%
- Calcium 2%
- Iron 15%