- 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Beef Filets with Portobello Sauce
"I made this for our Valentines dinner tonight. Very very good. So easy too!"
"So easy to make and so delicious!"
"This recipe is definitely a keeper. Very easy and tasty."
"It was delicious! I loved the addition of mushrooms."
"The sauce is really good."