beef tenderloin with mushroom-red wine sauce

This tenderloin recipe is really a snap to make and very impressive!  It was perfect for my mother-in-law’s visit last week.  It was delicious served with smashed potatoes.  After cleaning all day in preparation for her arrival (I make it sound like she’s a dignitary!), this was actually a very easy and speedy dinner to put together.

Beef Tenderloin with Mushroom-Red Wine Sauce

• 4 (4 ounce) beef tenderloin steaks, trimmed of visible fat
• 1/2 tsp. salt, divided
• 1/2 tsp. freshly ground pepper, divided
• 1 tsp. vegetable oil
• 1/4 cup minced shallots
• 2 garlic cloves, minced
• 7 ounces cremini mushrooms, thinly sliced
• 1/2 cup dry red wine
• 1 cup beef broth, divided
• 2 thyme sprigs
• 1 Tbsp. cornstarch
• 2 Tbsp chopped fresh parsley

Sprinkle steaks evenly with 1/4 tsp. pepper and 1/4 tsp. salt; set aside.

Heat oil in a large non-stick skillet over medium-high heat.  Add steaks, cook 3-4 minutes on each side or until desired degree of doneness.  Remove steaks from pan; keep warm.

Reduce heat to medium; add shallots, garlic and mushrooms.  Saute 2 minutes.  Add wine, 1/2 cup broth, thyme, remaining salt and pepper.  Increase heat to medium-high and cook 7 minutes, stirring occasionally and scraping pan to loosen browned bits.

Combine cornstarch and remaining 1/2 cup broth in a small bowl.  Stir with a whisk.  Add cornstarch mixture to pan and bring to boil.  Cook 1 minute, stirring constantly.  Return steaks to pan and cook 1 minutes or until thoroughly heated.  Sprinkle with parsley.  Makes 4 servings (one steak with about 1/3 cup sauce).  Each serving has 6 WWpts+.

Recipe slightly adapted from Weight Watchers.

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