Sunday, June 13, 2010

Beef Tenderloin with Mushroom Gravy

Beef Tenderloin with Mushroom Gravy
Cooking Light recipe

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

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; saute 5 minutes. Stir in broth; bring to a boil. Cover; reduce heat, and simmer 3 minutes. Place sour cream in a medium bowl. Gradualy add mushroom mixture to sour cream, stirring constantly with wire whisk. Stir in minced parsley. Serve gravy with steak.

Yield: 4 servings (1 steak and 1/4 cup gravy)

Calories: 210
Fat 7.8g

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