Shelly's Recipe

FRESH HERB-COATED BEEF TENDERLOIN STEAKS WITH MUSHROOM GRAVY

Category: Steaks - Beef

Beef:
1 tsp salt
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1/2 tsp freshly ground black pepper
4 garlic cloves, minced
4 (4-oz) beef tenderloin steaks
Cooking spray

Gravy:
1 tsp olive oil
1/2 tsp fresh thyme
1 (8-oz) pkg presliced cremini mushrooms
4 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
1/2 cup white wine
1 tbsp water
1 tsp cornstarch

Preheat oven to 450. Combine first 5 ingredients. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture. Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake for 8 minutes on each side or until desired degree of doneness. Remove from oven; keep warm.

To prepare gravy, heat oil in a large nonstick skillet over medium-high heat. Add 1/2 tsp thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender. Add broth and wine; bring to a boil. Cook until reduced by half (about 4 minutes).

Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Serve with steaks.