Beef Tenderloin with Mushroom-Red Wine Sauce

Name: Beef Tenderloin with Mushroom-Red Wine Sauce
Prep time: 19 min
Cook time: 19 min
Total time: 19 min
Yield: 2
Cuisine: Global
Ingredients: 227 grams beef tenderloin steaks, trimmed; 0 teaspoons freshly ground black pepper, divided; 2 Tbsps Chicken Glace; 118 milliliters dry red wine; 296 milliliters sliced mushrooms; 1 teaspoons salt, divided; 59 milliliters minced shallots

Beef Tenderloin with Mushroom-Red Wine Sauce is a gluten free, dairy free, and primal main course. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains roughly 30g of protein, 9g of fat, and a total of 264 calories. From preparation to the plate, this recipe takes approximately 19 minutes. A mixture of shallots, wine, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper.

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Pepper

Steak

Salt

Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.

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Steak

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Frying Pan

Remove steaks from pan; keep warm.

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Steak

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Frying Pan

Add mushrooms and shallots to pan; saut for 3 minutes.

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Mushrooms

Shallot

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Frying Pan

Add wine, scraping pan to loosen browned bits; bring to a boil. Reduce heat, and simmer 4 minutes. Stir in Chicken Glace and the remaining salt and pepper; cook for 1 minute or until Glace is blended into sauce.

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Salt And Pepper