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Wednesday, March 31, 2010

Tuesday - Beef Tenderloin Steaks With Red Wine-Mushroom Sauce 4/6

found at http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1896069

Ingredients:
· 4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick)
· 1/4 teaspoon salt
· 1/4 teaspoon freshly ground black pepper
· Butter-flavored cooking spray
· 1 (8-ounce) package presliced baby portobello mushrooms
· 1 cup dry red wine
· 2 tablespoons butter
· 1 teaspoon minced fresh rosemary

Preparation:
1. Heat a large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper; coat with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter; keep warm.
2. Add mushrooms to pan. Coat mushrooms with cooking spray; sauté 3 minutes or until browned. Stir in wine, scraping pan to loosen browned bits. Cook until liquid almost evaporates. Remove pan from heat; add butter and rosemary, stirring until butter melts. Pour sauce over steaks.

Serve this with a side salad and some light dressing.

Nutritional Information
Calories:
244 (46% from fat)
Fat:
13g (sat 6g,mono 4g,poly 0.9g)
Protein:
23.3g
Carbohydrate:
3.8g
Fiber:
0.9g
Cholesterol:
74mg
Iron:
1.9mg
Sodium:
235mg
Calcium:
24mg

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