Ingredients
- 1 tbsp. olive or vegetable oi
- 4 beef tenderloin steaks
- 1/4 tsp. salt
- 1/4 tsp. coarse ground black pepper
- 1 tbsp. butter
- 2 large shallots, minced
- 1 pkg. sliced fresh mushrooms
- 1/4 cup red wine
- 1/4 cup beef broth
- Heat oil in large skillet over medium-high heat until hot. Add steaks, sprinkle with salt and pepper. Cook steaks until of desired doneness, turning once. Remove steaks from skillet, cover to keep warm.
- Add butter and shallots to skillet; cook and stir until shallots are tender. Add mushrooms and wine; cook 3-5 minutes, stirring occasionally. Add roth, cook until thoroughly heated. Serve over steaks.
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