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Beef Tenderloins with Mushroom Garlic Sauce

Source of Recipe

Crazy Cat Mom


List of Ingredients

Beef Tenderloins with Mushroom Garlic Sauce


3 tablespoons butter
4 beef tenderloin steaks, 1 1/2 inches thick (about 1 3/4 lb)
2 cups sliced baby portabella mushrooms
4 cloves garlic, finely chopped
2 tablespoons dry white wine or beef broth
1 can (18 oz) ProgressoT Recipe StartersT creamy portabella mushroom cooking sauce



Recipe


In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat.

Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cook steaks in butter 4 to 6 minutes, turning once, until deep brown.

Reduce heat to low.

Cover; cook 6 to 8 minutes for medium-rare to medium doneness (don't overcook; beef will continue to cook while standing).

Remove beef to platter; cover to keep warm.

Increase heat to medium.

Add remaining 2 tablespoons butter to skillet.

Add mushrooms and garlic.

Cook 3 to 4 minutes, stirring once or twice and scraping up any browned bits, until tender.

Add wine and cooking sauce; heat to boiling.

Reduce heat; simmer 15 to 20 minutes or until sauce thickens, stirring occasionally.

Serve mushroom sauce over steaks.