I serve this dish to company because it's simple to make, but looks as if I spent hours in the kitchen.—Carolyn Brinkmeyer, Aurora, Colorado
- 4 beef tenderloin steaks (4 ounces each)
- 1 large onion, cut into 1/2-inch slices
- 1/2 pound fresh mushrooms, thickly sliced
- 2 tablespoons butter
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/4 cup water
- 1/2 teaspoon dried basil
- 1/2 teaspoon beef bouillon granules
- 1/8 teaspoon pepper
- Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
- Meanwhile, in a large skillet, saute onion and mushrooms in butter until tender. Stir in the tomatoes, water, basil, bouillon and pepper. Bring to a boil; cook and stir over medium heat for 5 minutes or until thickened. Serve with beef. Yield: 4 servings.
Originally published as Filets with Mushroom Sauce in Country Woman September/October 1998, p36
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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