Post by chief_cook2 on Feb 24, 2007 18:36:14 GMT -6
BEEF TENDERLOIN IN MUSHROOM SAUCE FOR TWO
1 teaspoon vegetable oil 4 tablespoons butter, divided 2 beef tenderloin steaks or fillets (1 inch thick) 1/2 cup chopped fresh mushrooms 1 tablespoon chopped green onion 1 tablespoon all-purpose flour 1/8 teaspoon salt Dash pepper 2/3 cup chicken or beef broth 1/8 teaspoon browning sauce, optional
In a large skillet, heat oil and 2 tablespoons of butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat is done as desired (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) Remove to a serving platter; keep warm.
To pan juices, add the mushrooms, onions and remaining butter; saute until tender. Add flour, salt and pepper; gradually stir in broth until smooth. Add browning sauce if desired. Bring to a boil; boil and stir for 2 minutes. Spoon over the steaks. Serve immediately.
Yield: 2 servings.
1 teaspoon vegetable oil 4 tablespoons butter, divided 2 beef tenderloin steaks or fillets (1 inch thick) 1/2 cup chopped fresh mushrooms 1 tablespoon chopped green onion 1 tablespoon all-purpose flour 1/8 teaspoon salt Dash pepper 2/3 cup chicken or beef broth 1/8 teaspoon browning sauce, optional
In a large skillet, heat oil and 2 tablespoons of butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat is done as desired (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) Remove to a serving platter; keep warm.
To pan juices, add the mushrooms, onions and remaining butter; saute until tender. Add flour, salt and pepper; gradually stir in broth until smooth. Add browning sauce if desired. Bring to a boil; boil and stir for 2 minutes. Spoon over the steaks. Serve immediately.
Yield: 2 servings.