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Beef Fillets with Portobello Sauce Recipe

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These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped fillets with crusty French bread, mixed salad and a light lemon dessert.

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2 Servings
Prep/Total Time: 30 min.

Ingredients

2 beef tenderloin steaks (4 ounces each)
1/2 cup dry red wine or reduced-sodium beef broth
1 teaspoon all-purpose flour
1/2 cup reduced-sodium beef broth
1 teaspoon each steak sauce, Worcestershire sauce and ketchup
1/2 teaspoon ground mustard
4 ounces fresh baby portobello mushrooms, sliced
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon minced chives, optional

Directions

In a large nonstick skillet coated with cooking spray, brown steaks on both sides over medium-high heat. Remove and keep warm.
Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Combine flour and broth until smooth; whisk into the pan juices. Add steak sauce, Worcestershire sauce, ketchup and mustard. Bring to a boil.
Return steaks to the skillet; add mushrooms. Cook for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Sprinkle with pepper, salt and chives if desired. Yield: 2 servings.

Beef Fillets with Portobello Sauce published in Light & Tasty February/March 2005, p37

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