• 4servings
  • 30minutes
  • 470calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 tablespoons cold butter

  2. 4 beef tenderloin steaks,

  3. 1 1/2 inches thick (about 1 3/4 lb)

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon pepper

  6. 1 1/2 cups sliced baby portabella mushrooms (about 3 1/2 oz)

  7. 2 cloves garlic, finely chopped

  8. 3/4 cup dry white wine or nonalcoholic wine

Instructions Jump to Ingredients ↑

  1. In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle beef steaks with salt and pepper. Cook beef in butter 6 to 8 minutes, turning once, until deep brown. Reduce heat to low. Cover; cook 6 to 8 minutes (beef will be almost done and continue to cook while standing). Remove beef to platter; cover to keep warm.

  2. Increase heat to medium. Add 1 tablespoon of the remaining butter to skillet. Add mushrooms and garlic. Cook 3 to 4 minutes, stirring once or twice, until tender. Add wine. Cook 4 to 5 minutes, stirring occasionally, until reduced to about one-third and mixture is slightly thick. Remove from heat.

  3. Beat remaining butter, 1 tablespoon at a time, into sauce with wire whisk just until melted. Serve mushrooms and sauce over beef.


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