Monday, December 12, 2011

Beef Tenderloin Steaks with Red Wine Sauce

I tried a new recipe tonight!!  (YAY me!)  I found the recipe online on the Cooking Light webpage and I will definitely be making this again.  It took almost no time and only used 5 ingredients.

Beef Tenderloin Steaks with Red Wine Sauce:

(Cooking Light)

4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1 package baby portobello mushrooms (sliced or just cut in half)
1 cup dry red wine
2 tablespoons butter
1 teaspoon minced fresh rosemary

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.

Add mushrooms to pan. Coat mushrooms with cooking spray; sauté 3 minutes or until browned. Stir in wine, scraping pan to loosen browned bits. Cook until liquid almost evaporates. Remove pan from heat; add butter and rosemary, stirring until butter melts. Pour sauce over steaks.

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