Beef Tenderloin with Mushroom Gravy

By jenknoll

Calories: 210
Fat: 7.8g
Protein: 26.2g
Carbohydrate: 6.7g
Fiber: .7g
Cholesterol: 75mg
Iron: 3.6mg
Sodium: 237mg
Calcium: 45mg

Ingredients

• Cooking spray
• 4 (4 -ounce) beef tenderloin steaks, trimmed (1/2 inch thick) 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 cup presliced mushrooms
• 1/2 cup finely chopped onion
• 1 teaspoon bottled minced garlic
• 1/2 cup low-salt beef broth
• 1/3 cup fat-free sour cream
• 2 tablespoons minced fresh parsley

Details

Servings 4

Preparation

Step 1

1. Heat a large nonstick skillet coated with cooking spray over medium - high heat. Sprinkle steaks with pepper and salt. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.
Add mushrooms, onion, and garlic to pan; sauté 5 minutes. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 3 minutes.

2. Place sour cream in a medium bowl. Gradually add mushroom mixture to sour cream, stirring constantly with a whisk. Stir in minced parsley. Serve gravy with steak.