Beef Tenderloin in Mushroom Sauce

 INGREDIENTS

  • 4 tablespoons butter, divided
  • 1 teaspoon canola oil
  • 2 beef tenderloin steaks
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon chopped green onion
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • Dash pepper
  • 2/3 cup chicken or beef broth
  • 1/8 teaspoon browning sauce, optional

DIRECTIONS                                     

  1. In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm.
  2. In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stirs in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks

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