Beef Tenderloin with Red Wine Mushroom Sauce

Mushrooms add a savory flavor that makes beef taste even meatier, while red wine brings acidity for balance. Splurge on great steaks in this simple recipe; with so few ingredients, the meat shines through.

Prep Time: 1 minute
Cook Time: 10 minutes
Yield: 4 servings

Ingredients

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

Preparation

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 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.

Nutritional Information

Calories:

244 (46% from fat)

Fat:

13g (sat 6g,mono 4g,poly 0.9g)

Protein:

23.3g

Carbohydrate:

3.8g

Fiber:

0.9g

Cholesterol:

74mg

Iron:

1.9mg

Sodium:

235mg

Calcium:

24mg