Beef Fillets with Portobello Sauce

By Heather_D

This recipe combines the savory flavor of the beef tenderloin with the tangy flavor of the added sauces. It is a family favorite!

Ingredients

• Four 4 oz. Beef Tenderloin Steaks
• 1 cup dry red wine OR Beef Broth
• 2 tsp all-purpose flour
• 1 cup Beef Broth
• 2 tsp A1 Steak Sauce
• 2 tsp Worcestershire Sauce
• 2 tsp ketchup
• 1 tsp ground mustard
• 8 oz. fresh Baby Portobello Mushrooms, sliced
• 1/2 tsp pepper
• 1/4 tsp salt
• 2 Tbsp dried chives

Preparation

Step 1

In a large nonstick skillet coated with cooking spray, brown the steaks on both sides over MEDIUM-HIGH heat. Remove the steaks from the skillet and keep warm. Reduce the heat in the skillet to MEDIUM and add the red wine to the pan, stirring to loosen the browned "goodies" at the bottom of the skillet. Cook the wine for 2 - 3 minutes or until the liquid is reduced by half. Combine the flour and broth until the mixture is smooth. Add the broth-flour mixture to the pan juices and whisk to combine; Add the A1 steak sauce, Worcestershire sauce, ketchup, and mustard. Bring the mixture in the skillet to a boil. Return the steaks to the skillet and add the sliced mushrooms. Cooke the steaks in the sauce for 4 - 5 minutes on each side or until a meat thermometer reads 130 - 135 degrees Fahrenheit for Medium-Rare steak, 140 - 145 degrees Fahrenheit for Medium steak, or 150 - 155 degrees Fahrenheit for Medium-Well steak. Sprinkle the steak fillets with pepper, salt, and dried chives. Serve the steaks hot with sauce to cover the top of each steak.