Beef Tenderloin Steaks with Brandy Mushrooms

You don't have to spend all day in the kitchen to cook up a gourmet dinner. Serve with a fresh green salad for the perfect, no-stress meal that's also low in carbs.

A simple mushroom sauce for beef tenderloin makes an easy and elegant dinner.
Photo by Henya B.
A simple mushroom sauce for beef tenderloin makes an easy and elegant dinner.
A simple mushroom sauce for beef tenderloin makes an easy and elegant dinner.

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Ingredients

  • 4 4

    beef tenderloin steaks, about 3/4-inch thick

  • 1/2 teaspoon 1/2

    teaspoon salt

  • 1/2 teaspoon 1/2

    teaspoon coarsely ground black pepper

  • 1/2 teaspoon 1/2

    teaspoon instant coffee granules

  • 1 teaspoon 1

    teaspoon balsamic vinegar

  • 1/2 cup 1/2

    cup brandy

  • Nonstick cooking spray

  • 8-ounces 8-ounces

    portobello mushrooms, sliced

  • 1 tablespoon 1

    tablespoon tub-style 60 percent to 70 percent vegetable oil spread

  • 4 4

    beef tenderloin steaks, about 3/4-inch thick

  • 1/2 teaspoon 1/2

    teaspoon salt

  • 1/2 teaspoon 1/2

    teaspoon coarsely ground black pepper

  • 1/2 teaspoon 1/2

    teaspoon instant coffee granules

  • 1 teaspoon 1

    teaspoon balsamic vinegar

  • 1/2 cup 1/2

    cup brandy

  • Nonstick cooking spray

  • 8-ounces 8-ounces

    portobello mushrooms, sliced

  • 1 tablespoon 1

    tablespoon tub-style 60 percent to 70 percent vegetable oil spread

Directions

Place the beef on a plate. In a small bowl, combine the salt and pepper; sprinkle half of the mixture evenly over both sides of the beef and let stand 15 minutes. Preheat oven 200°F. Meanwhile, to the remaining salt and pepper add coffee granules, vinegar, and all, but 1 tablespoon of the brandy; set aside. Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Coat mushrooms with additional cooking spray and add to skillet. Cook 5 minutes or until most of liquid is absorbed. Transfer to bowl. Place skillet over medium high heat; heat 1 minute. Add steaks; cook for 3 minutes on each side. Reduce to medium low, turn and cook 2 minutes or until desired doneness (medium rare 145°F or medium 160°F). Place on four individual dinner plates and place in oven to keep warm. Add the brandy mixture to skillet; return to heat. Bring to a boil over medium high heat and boil 1 minute or until reduced to 1/4 cup liquid. Stir in the mushrooms and cook over medium high heat 1 to 2 minutes or until most of the liquid is evaporated, remove from heat, stir in the remaining 1 tablespoon brandy and the spread. Spoon evenly over beef, top with additional coarsely ground black pepper, if desired, and serve immediately.

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