Beef Tenderloin Steaks with Mushroom Wine Sauce

Beef Tenderloin Steaks with Mushroom Wine Sauce

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2 to 4 beef tenderloin steaks
Salt and freshly ground pepper, to taste
1 tablespoon olive oil
8 ounces sliced mushrooms
3 tablespoons butter
1/2 cup dry red wine
1 1/2 cups beef stock
1 tablespoon flour
2 tablespoons fresh chopped herbs (rosemary, parsley, chives, thyme or a combination)

Season steaks well with salt and pepper. Drizzle them with olive oil and fry or grill to desired doneness. Remove to a plate and cover with foil to let rest. While steaks are cooking sauté mushrooms in butter for 3 to 5 minutes. Add flour. Cook another minute, stirring often. Stir in red wine and simmer for a few minutes. Add beef broth and simmer a few minutes to reduce a bit. Season with a little salt and pepper. Stir in fresh herbs. Serve warm over steaks!

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