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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 cup low sodium beef stock
1/2 cup red wine
4 tsp all purpose flour
4 (4 oz) beef tenderloin steaks
1/2 tsp salt
1/4 tsp pepper
2 tsp olive oil, divided
4 tbsp minced shallot
8 small mushrooms, quartered
1/8 to 1/4 tsp thyme
Combine first 3 ingredients in a bowl and set aside.
Season steaks with salt and pepper. Heat 1 tsp oil in heavy skillet. Cook steaks over medium-high heat to desired doneness. Remove steaks and set aside.
Add remaining oil and shallots and cook, scraping to loosen crusted meat particles. Add mushrooms. Whisk stock mixture and thyme into skillet. Cook, stirring, until slightly thickened. Add accumulated juices from standing steaks. Serve steaks on warm plates with sauce and roasted potatoes or pomme frites. Serves 4.
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BISTRO BEEF TENDERLOIN WITH MUSHROOM SAUCE
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 cup low sodium beef stock
1/2 cup red wine
4 tsp all purpose flour
4 (4 oz) beef tenderloin steaks
1/2 tsp salt
1/4 tsp pepper
2 tsp olive oil, divided
4 tbsp minced shallot
8 small mushrooms, quartered
1/8 to 1/4 tsp thyme
Combine first 3 ingredients in a bowl and set aside.
Season steaks with salt and pepper. Heat 1 tsp oil in heavy skillet. Cook steaks over medium-high heat to desired doneness. Remove steaks and set aside.
Add remaining oil and shallots and cook, scraping to loosen crusted meat particles. Add mushrooms. Whisk stock mixture and thyme into skillet. Cook, stirring, until slightly thickened. Add accumulated juices from standing steaks. Serve steaks on warm plates with sauce and roasted potatoes or pomme frites. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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