Beef Filets with Portobello Sauce

By HeatherS

Ingredients

• 2 beef tenderloin steaks (4 ounces each)
• 1/2 cup dry red wine or reduced-sodium beef broth
• 1 teaspoon all-purpose flour
• 1/2 cup reduced-sodium beef broth
• 1 teaspoon each steak sauce, Worcestershire sauce and ketchup
• 1/2 teaspoon ground mustard
• 4 ounces fresh baby portobello mushrooms, sliced
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 tablespoon minced chives, optional

Details

Servings 2
Preparation time 5mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large nonstick skillet coated with cooking spray, brown steaks on both sides over medium-high heat. Remove and keep warm.

Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Combine flour and broth until smooth; whisk into the pan juices. Add steak sauce, Worcestershire sauce, ketchup and mustard. Bring to a boil.

Return steaks to the skillet; add mushrooms. Cook for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Sprinkle with pepper, salt and chives if desired.
Yield: 2 servings.