Beef Tenderloin with Mushroom-Shallot Sauce

(0)
  0 reviews

2
beef tenderloin steaks (filet mignon) (1/2 lb)
1
large clove garlic, peeled, halved
1/4
teaspoon coarse ground black pepper
1
teaspoon butter or margarine
1
cup fresh whole mushrooms, halved
2
shallots, thinly sliced
1/4
cup Cabernet Sauvignon or other dry red wine
1/4
cup beef broth
1
teaspoon cornstarch

Directions

  1. 1 Set oven control to broil. Line 15x10-inch pan with sides with foil. Rub both sides of each steak with cut side of garlic. Sprinkle each side with pepper; place steaks in pan.
  2. 2 Broil 4 to 6 inches from heat 12 to 16 minutes, turning once, until desired doneness.
  3. 3 Meanwhile, in 7-inch nonstick skillet, melt butter over medium heat. Add mushrooms and shallots; cook 4 to 6 minutes, stirring frequently, until shallots are tender and mushrooms begin to brown. Add wine; cook 1 minute, stirring occasionally.
  4. 4 In small bowl, mix broth and cornstarch until smooth. Gradually stir into mushroom mixture, cooking and stirring until bubbly and thickened. Serve sauce over steaks.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved