Bistro Beef Tenderloin with Mushroom Sauce

Bistro Beef Tenerloin with Mushroom Sauce
Mark Boughton Photography / styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/the-steak-a.jpg?w=98
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 20 mins

Ingredients

1cup low sodium beef stock
1/2cup red wine
4teaspoons all-purpose flour
4 (4-ounce) steaks of beef tenderloin
1/2teaspoon salt
1/2teaspoon pepper
2teaspoons olive oil, divided
4tablespoons minced shallot
8small mushrooms, quartered
1/8 to 1/4teaspoon thyme

Instructions

  1. Combine first 3 ingredients in a bowl and set aside.
  2. Season steaks with salt and pepper. Heat 1 teaspoon oil in heavy skillet. Cook steaks over medium-high heat to desired doneness. Remove steaks and set aside.
  3. Add remaining oil and shallots and cook, scraping to loosen crusted meat particles. Add mushrooms.
  4. Whisk stock mixture and thyme into skillet. Cook, stirring, until slightly thickened. Add accumulated juices from standing steaks.
  5. Serve steaks on warm plates with sauce and roasted potatoes or pomme frites.

Recipe by Terry Conlan

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 220
  • Fat 10g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 55mg
  • Sodium 350mg
  • Potassium 450mg
  • Carbohydrate 6g
  • Fiber 0g
  • Sugars 1g
  • Protein 20g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 2%
  • Calcium 2%
  • Iron 15%
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