Mushroom Beef TenderloinSubmitted by: TOBICAE
Introductiona rich treat for company or weeknight supper. from ToH's Busy Family Cookbook a rich treat for company or weeknight supper. from ToH's Busy Family Cookbook
3/4lb. fresh mushrooms, sliced
5 Tbsp. butter, divided
2 tsp. all-purpose whole grain flour
1 tsp. salt
1/4 tsp. black pepper
1 cup heavy whipping cream
1 Tbsp. minced fresh parsley
6 beef tenderloin steaks, 1-1/2 inches thick, 4 ounces each
In another skillet, heat the remaining butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired doneness. MR-145 degreesF, M-160 degreesF, WD 170 degreesF.
Makes 6 servings, 1 steak and equal portion of gravy and mushrooms each.
Note: using skim milk instead of whipping cream yields:
397.2 calories; 30.8g total fat; 14.6g saturated fat; 12.7g unsaturated fat; 103.4mg cholesterol; 536.4mg sodium; 4.5g total carbs; .8g fiber; 1.1g sugar; 25.4g protein
Butter can also be reduced in cooking steaks, but not recommended for reducing in the gravy.
Number of Servings: 6
Recipe submitted by SparkPeople user MRSQRIIST.