Beef Tenderloin with Portabella Sauce
The sauce is great and adds an earthy flavor to the pan seared tenderloin.
- 2 beef tenderloin steaks
- 1/2 c dry red wine
- 1 teas flour
- 1/2 c beef broth
- 1 teas each steak sauce, Worcestershire sauce, and ketchup
- 1/2 teas ground mustard
- 4 oz fresh baby portabella mushrooms, sliced
- 1/4 teas pepper
- 1/8 teas salt
In a large nonstick skillet with 1 T olive oil, brown steaks on both sides over medium-high heat. Remove from pan and keep warm.
Reduce heat to medium, add wine to pan to loosen browned bits, cook 2 to 3 minutes until liquid is reduced by half. Combine flour and broth until smooth, whisk into pan juices. Add steak sauce, Worcestershire sauce, ketchup and mustard. Bring to a boil. Return the steaks to the skillet, add the mushrooms and bring to a boil. Cook for 4 to 5 minutes on each side or until a meat thermometer reads 160. Sprinkle fillets with salt and pepper and serve sauce over the top.