Here's a flavorful beef skillet that's ready in 30 minutes! Perfect for a saucy dinner!
tablespoons cold butter
beef tenderloin steaks, 1 1/2 inches thick (about 1 3/4 lb)
cups sliced baby portabella mushrooms (about 3.5 oz)
cloves garlic, finely chopped
cup dry white wine or nonalcoholic wine
In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle beef steaks with salt and pepper. Cook beef in butter 6 to 8 minutes, turning once, until deep brown. Reduce heat to low. Cover; cook 6 to 8 minutes (beef will be almost done and continue to cook while standing). Remove beef to platter; cover to keep warm.
Increase heat to medium. Add 1 tablespoon of the remaining butter to skillet. Add mushrooms and garlic. Cook 3 to 4 minutes, stirring once or twice, until tender. Add wine. Cook 4 to 5 minutes, stirring occasionally, until reduced to about one-third and mixture is slightly thick. Remove from heat.
Beat remaining butter, 1 tablespoon at a time, into sauce with wire whisk just until melted. Serve mushrooms and sauce over beef.
Love it or hate it, but jarred chopped garlic is a handy-dandy little time-saver! Look for presliced mushrooms for a "chopping-free" meal.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- 1 1/2g
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.