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.