Beef Filets with Portobello Sauce Recipe

By dkanon

Ingredients

• 2 beef tenderloin steaks (4 oz each)
• 1/2 c dry red wine or reduced-sodium beef broth
• 1 t flour
• 1/2 c beef broth
• 1 t each steak sauce, Worcestershire sauce and ketchup
• 1/2 t ground mustard
• 4 oz fresh baby portobello mushrooms, sliced
• 1/4 t pepper
• 1/8 t salt
• 1 T minced chives, optional

Details

Servings 2
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.