Beef Tenderloin with Wild Mushroom Cream Sauce

By Gibby

I modified this recipe by changing size of filet to 8 oz. Recipe calls for 4 - 4 oz servings. I also subsituted the non fat sour cream and low fat cream cheese for the whipping cream. Serve with Roasted Mini Potatoes with Oregano Butter

Ingredients

• 3/4 cup of mixed dry wild mushrooms
• 2 cups of beef broth
• 2 tsp canola oil, divided
• 1 tbsp of butter softened
• 1/4 cup shallots finely chopped
• 1 tsp roasted garlic seasoning paste
• 3/4 cup dry white wine
• 1/2 cup sour cream
• 1/4 cup low fat ceam cheese
• 4 - 8 oz Filet Mignon
• Salt and pepper to taste

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Preheat barbeque to 350 F. Place mushrooms in a bowl of warm brothand soak for 20 minutes or until tender. Strain mushrooms and reserve the broth.

In a large non stick sauce pan on medium high heat, add 1 tsp of canola oil, butter, garlic paste, shallots and mushrooms. cook until shallots are caramelized, about 5 minutes. Add wine and deglaze the pan, about 3 minutes. Next add the broth and simmer allowing the liquid to reduce by half. Should tak about 5 to 10 minutes. Add sour cream and cream cheese and cook for about another 2 minutes.

in the meantime oil both sides of the filet and sprinkle with salt and pepper. Barbeque until internal temperature reaches 140 f for medium and 130 f for medium rare. Place Filets on plates and drizzle 4 tbsp of mushroom sauce over each steak