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      Beef Tenderloin Steaks with Mushroom Sauce

      tenderloin steak
      tenderloin steak


      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 temperature. 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 is fresh herbs. Serve warm over steaks!