TORRIE WILSON
FIT
LIFESTYLE
Evening

Beef Tenderloin and Mushrooms

15/06/2016

Makes: 4 servings
Time: 20 min

Ingredients:

4 beef tenderloin steaks, cut 3/4 inch thick ( 1 lb )
1 T dijon style mustard or coarse grain brown mustard
2 T olive oil
2 4 oz packages sliced crimini, shiitake, or portobello mushrooms or 1 8oz package sliced button mushrooms
1/3 c dry red wine or sherry
1 T worcestershire sauce or white wine
2 tsp shipped fresh thyme

Directions:

Trim fat from steaks. Spread mustard evenly over both sides of steaks. In a large skillet heat 1 T oil over med high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once. Allow 7 to 9 minutes for med rare to med. Transfer steaks to serving platter; keep warm. 

Add remaining 1 T oil to skillet and throw in mushrooms; cook and stir for 4 minutes. Stir in wine, Worcestershire sauce, thyme. Simmer, uncovered, for 3 minutes. Spoon over steaks.

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