Beef Tenderloin Steaks with Red Wine-Mushroom Sauce

Beef Tenderloin Steaks with Red Wine-Mushroom Sauce
Photo by Oxmoor House

Ingredients

  • 2 tablespoons butter
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly ground black pepper
  • 1 (8-ounce) package presliced baby portobello mushrooms
  • 1 teaspoon minced fresh rosemary
  • ¼ teaspoon salt
  • 1 (8-ounce) package presliced baby portobello mushrooms
  • + 9 more ingredients
    • Butter-flavored cooking spray
    • Butter-flavored cooking spray
    • 1 cup dry red wine
    • 1 cup dry red wine
    • ¼ teaspoon salt
    • 4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick)
    • 4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick)
    • 1 teaspoon minced fresh rosemary
    • 2 tablespoons butter

1. Heat a large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper; coat with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter; keep warm. 2. Add mushrooms to pan. Coat mushrooms with ...

View full recipe at My Recipes

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