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Alqualonde

Beef Tenderloin Steaks with Brandy Mushrooms

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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.

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Rate this recipe 4.6/5 (17 Votes)

Ingredients

  • 4 4 beef tenderloin steaks, about 3/4-inch thick
  • 4 4 beef tenderloin steaks, about 3/4-inch thick
  • 1/2 teaspoon 1/2 teaspoon salt
  • 1/2 teaspoon 1/2 teaspoon salt
  • 1/2 teaspoon 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon 1/2 teaspoon instant coffee granules
  • 1/2 teaspoon 1/2 teaspoon instant coffee granules
  • 1 teaspoon 1 teaspoon balsamic vinegar
  • 1 teaspoon 1 teaspoon balsamic vinegar
  • 1/2 cup 1/2 cup brandy
  • 1/2 cup 1/2 cup brandy
  • Nonstick cooking spray
  • Nonstick cooking spray
  • 8-ounces 8-ounces portobello mushrooms, sliced
  • 8-ounces 8-ounces portobello mushrooms, sliced
  • 1 tablespoon 1 tablespoon tub-style 60 percent to 70 percent vegetable oil spread
  • 1 tablespoon 1 tablespoon tub-style 60 percent to 70 percent vegetable oil spread

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

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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