Herbed Beef Tenderloin with Mushroom Sauce
Herbed Beef Tenderloin in a Mushroom Sauce
4 tablespoons butter, divided
1 teaspoon canola oil
2 beef tenderloin steaks (1 inch thick and 4 ounces each)
1 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 tsp dried thyme
1/8 tsp dried rosemary
2/3 cup chicken or beef broth
1/8 teaspoon browning sauce, optional
1. In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; mix thyme and rosemary then press into tenderloin steaks. Cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm.
2. In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion and until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Enjoy paired with a bottle of LGV 1773 Bourbon Barrel Aged Cabernet Sauvignon.
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