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Categories:
beef salt thyme rosemary fresh ground black pepper garlic beef tenderloin cooking spray gravy olive oil fresh thyme cremini mushrooms garlic chicken broth white wine water cornstarch
Viewed: 29 - Published at: 9 years agoIngredients
- BEEF
- 1 teaspoon salt
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon fresh ground black pepper
- 4 garlic cloves, minced
- 4 (4 ounce) beef tenderloin steaks (4 oz each)
- cooking spray
- GRAVY
- 1 teaspoon olive oil
- 1/2 teaspoon fresh thyme
- 8 ounces cremini mushrooms, sliced (without stalks)
- 4 garlic cloves, minced
- 1/2 cup reduced-sodium fat-free chicken broth or 1/2 cup fat free low-sodium beef broth
- 1/2 cup white wine
- 1 tablespoon water
- 1 teaspoon cornstarch
Method
- TO PREPARE FILET STEAKS:
- Preheat oven to 450°F.
- Combine first 5 ingredients.
- Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture.
- Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450°F for 8 minutes on each side or until desired degree of doneness.
- Remove from oven; keep warm.
- TO PREPARE GRAVY:
- Heat oil in a large nonstick skillet over medium-high heat.
- Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender.
- Add broth and wine; bring to a boil.
- Cook until reduced by half (about 4 minutes).
- Combine water and cornstarch in a small bowl, stirring with a whisk.
- Add cornstarch mixture to pan; bring to a boil.
- Cook 1 minute or until slightly thickened, stirring constantly.
- Serve with steaks.
