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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 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 the skillet. Cook, stirring, to sauce consistency. Add accumulated juices from the standing steaks. Serve steaks on warm plates with sauce and roasted potatoes or French fries. 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 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 the skillet. Cook, stirring, to sauce consistency. Add accumulated juices from the standing steaks. Serve steaks on warm plates with sauce and roasted potatoes or French fries. 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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