Beef Tenderloin with Mushroom Gravy

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Gradually add the hot mushroom mixture to the cold sour cream to keep the two from separating.

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Beef Tenderloin with Mushroom Gravy Ingredients

Cooking spray	1/2 cup finely chopped onion
4 (4-ounce) beef tenderloin steaks trimmed (1/2 inch thick)	1 teaspoon bottled minced garlic
1/2 teaspoon black pepper	1/2 cup low-salt beef broth
1/4 teaspoon salt	1/3 cup fat-free sour cream
1 cup presliced mushrooms	2 tablespoons minced fresh parsley

Instructions for Beef Tenderloin with Mushroom Gravy

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle steaks with pepper and salt. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.
Add mushrooms, onion, and garlic to pan; saut 5 minutes. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 3 minutes.

Place sour cream in a medium bowl. Gradually add mushroom mixture to sour cream, stirring constantly with a whisk. Stir in minced parsley. Serve gravy with steak.

Main Ingredient: BeefCuisine: American