Beef Tenderloin Filet with Portabella Mushroom Sauce

4 – 4 oz 1 ½ inches thick beef tenderloin filets trimmed of any visible fat
Olive oil cooking spray
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon fresh ground pepper
Olive oil cooking spray
3 cups fresh portabella mushrooms, chopped
1 cup chopped white or yellow onion
¼ cup finely chopped shallots
1 clove garlic, pressed or minced
1 ½ teaspoons beef soup base mixed with 1½ cups water
½ cup red wine
½ teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons water
1 tablespoon cornstarch
¼ teaspoon salt
¼ teaspoon freshly ground pepper

To prepare sauce lightly spray a medium sized non-stick or stick resistant saucepan with cooking spray and preheat 2 to 3 minutes on medium high. Add mushrooms, onion, shallots and garlic. Sauté until onions are soft about 3 minutes. Reduce heat to medium add beef broth, wine, thyme and bay leaf. Bring to simmer and cook 5 minutes. Discard bay leaf. Combine cornstarch with water in a small bowl stirring to combine. Add cornstarch mixture to sauce and bring to boil. Cook 1 minute stirring constantly. Stir in salt and pepper adjusting seasonings if necessary. Reduce heat to warm cover to keep warm until steaks are ready.

Lightly spray a large non-stick or stick resistant skillet with cooking spray and preheat 2 to 3 minutes on medium high. Season filets, both sides with garlic powder, salt and pepper. Add filets to pan 3 to 5 minutes on each side or until desired doneness. Remove steaks from pan and transfer to serving plates. Serve each steak topped with 1/3 cup hot sauce.

Cook’s Note: Steaks can also be grilled 4 to 6 minutes per side or seared for one minute on each side and transferred to a baking dish and baked in a preheated 400 degree oven for 5 to 6 minutes

Yield 4 servings at approximately 250 calories; 8 grams total fat; 2.8 saturated; 59 milligrams cholesterol; 12.0 grams carbohydrate; 1.6 grams dietary fiber; 26.7 grams protein; 718 milligrams sodium


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