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Beef Tenderloin Steaks w/ Cabernet Mushroom Sauce Recipe

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This recipe for Beef Tenderloin Steaks w/ Cabernet Mushroom Sauce, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
April Swartz-Koch
Added: Monday, January 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 (4 oz) beef tenderloin steaks, about 1-inch thick
sea salt
2 T black peppercorns, coarsely ground
Olive oil for the pan
1 c. cabernet sauvignon
1/2 c. low-fat beef broth
2 T all-purpose flour
2 c. sliced mushrooms
salt and pepper to taste

Directions:
Directions:
Press salt and peppercorns into the surface of the steaks, set aside.
Place a large skillet on the stove and heat to high. Add olive oil to coat surface. When oil just starts to smoke, place steaks in skillet, cover, and cook for 3 minutes on high. turn steaks, reduce heat to medium-high and cook for 3 min. or done to taste. Remove steaks from skillet, cover with foil and set aside.
IN small bowl, whisk together wine, broth and flour. Return skillet to stove and heat on high, scraping bits off bottom. Reduce heat to medium-high, add wine mixture and mushrooms and cook until liquid is reduced, about 5 to 6 minutes. Taste for salt and pepper. Drizzle sauce over steaks and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Great with the Roasted Carrots and Potatoes!

 

 

 

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