Beef Tenderloin and Mushrooms in Garlic Butter Sauce

 

6

tablespoons cold butter

4

beef tenderloin steaks, 1 1/2 inches thick (about 1 3/4 lb)

1/2

teaspoon salt

1/4

teaspoon pepper

1 1/2

cups sliced baby portabella mushrooms (about 3.5 oz)

2

cloves garlic, finely chopped

3/4

cup dry white wine or nonalcoholic wine

• 1 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.
• 2 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.
• 3 Beat remaining butter, 1 tablespoon at a time, into sauce with wire whisk just until melted. Serve mushrooms and sauce over beef.