Beef Tenderloin with Mushrooms

in a Red Wine Sauce

Beef Tenderloin with Mushrooms in a Red Wine Sauce

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 10-12 minutes

Total Time: 15-17 minutes*

*Set the beef tenderloin steaks out an hour before cooking.

Ingredients:

2 six-ounce Beef Tenderloin Steaks

1 pkg of slied Baby Bella (Cremini) Mushrooms

1 TBSP light Olive Oil or Vegetable Oil

6 sprigs of fresh Thyme

2 TBSP unsalted Butter

1 tsp Garlic Powder

¼ tsp sea salt

½ tsp ground black pepper

¼ tsp Italian Seasoning

¼ cup Red Wine (Pinot Noir, Cabernet Sauvignon, Merlot, Syrah are all good options)

1 TBSP Fresh parsley plus a few more leaves for garnish

Directions:

1.       Set your beef tenderloin steaks out of the refrigerator for an hour before cooking. This is a great time to get everything else ready for your meal and tablescape.

2.       Once your steaks have been out of the refrigerator for an hour, salt and pepper each side.

3.       Heat the olive oil in a 12” skillet on medium-high heat. Once it is hot place each steak in the skillet. Leave it on the first side for 5 minutes. Resist the temptation to peek. Time it if necessary. After 5 minutes, flip and cook the other side for 5 minutes as well. For a few more seconds I usually use tongs and cook the sides of each steak as well. At this point steaks should be cooked to medium temperature (pink in the middle). If you want them to be medium well just cook a few more minutes. Set the steaks aside at this point to rest.

4.       In the same skillet, melt the butter on medium heat. Once the butter is melted add the mushrooms and thyme sprigs to the skillet. Add fresh parsley, reserving a few leaves for garnish, then add salt, pepper, Italian seasoning, and garlic powder. Cook until the mushrooms begin to soften, then add the wine. Deglaze the pan with the wine and a wooden spoon. Cook for about 5 more minutes.

5.       Place steaks onto the plate and spoon mushrooms on top, then spoon sauce over top of the steak and mushrooms.