Beef Tenderloin with Mushroom Gravy   recipe
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Beef Tenderloin with Mushroom Gravy

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

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Servings:
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients

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

Preparation

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.


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