Beef Tenderloin with Mushroom Gravy

By DJCurtis83

Gradually add the hot mushroom mixture to the cold sour cream to keep the two from separating.

Nutritional Information
Calories:
210 (33% from fat)
Fat:
7.8g (sat 2.9g,mono 2.9g,poly 0.4g)
Protein:
26.2g
Carbohydrate:
6.7g
Fiber:
0.7g
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

Preparation
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.

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.