Friday, June 4, 2010

Beef Tenderloin Steaks with Red Wine Mushroom Sauce

This is another cooking light recipe

Beef Tenderloin Steaks with Red Wine Mushroom Sauce

4 oz beef tenderloin steaks, trimmed (about 1/2 inch think)
1/4 tsp salt
1/4 tsp ground black pepper
butter-flavored cooking spray
1 (8 oz) package presliced baby portobello mushrooms
1 cup dry red wine
2 tbsp butter
1 teaspoon minced fresh rosemary

Heat a large nonstick skillet over medium high heat. Sprinkle steak with salt and pepper; coat with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.

Add mushrooms to pan. Coat mushrooms with cooking spray; saute 3 minutes or until browned. Add wine to pan, scraping pan to loosen browned bits; cook until liquid almost evaporates. Remove pan from heat; add butter and rosemary, stirring until butter melts. Serve sauce with steaks

Yields: 4 servings

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