Tuesday, January 18, 2011

Beef Tenderloin with Mushroom-Red Wine Sauce

Dear Cooking Light: I love you.

I've always loved the magazine, but this recipe was fantastic. And easy. And fast. (I actually cooked it up on our usual "scrounge" dinner night.) There was nothing fancy or difficult about this dish - we've all had variations of it at steakhouses and other restaurants at one time or another. But it was so flavorful and satisfying, and now that I've gotten over being freaked out about cooking rare to medium rare beef at home, it was delish.

Adapted from Cooking Light January 2011

8 oz beef tenderloin steak
1/2 teaspoon salt, divided
1/4 tsp black pepper, divided
1 1/2 cups mushrooms, sliced
1/3 cup minced shallots
1/2 cup dry red wine
2 Tbsp chicken glace
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steaks with 1/4 tsp salt and 1/8 tsp pepper. Add steak to pan and cook on each side for 5-7 minutes, or longer, until desired level of doneness. Remove steak from pan and keep warm.

Add mushrooms and shallots to pan and saute for 3-5 minutes. Add wine, scraping browned bits from bottom of pan; bring to a boil. Reduce heat and simmer 4 minutes, then add chicken glace and remaining salt and pepper. Cook for one minute or until blended into sauce.
Slice meat and serve with sauce and mushrooms.
Sorry for the spectacularly bad picture. It was late. There was no natural light to speak of.

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