Name: Steak and Portobello Mushrooms
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: 2 beef tenderloin steaks (4 ounces each) -; 1-3/4 cups sliced baby portobello mushrooms (about 4 ounces) -; 1/2 cup dry red wine or reduced-sodium beef broth -; 1 teaspoon all-purpose flour -; 1/2 cup reduced-sodium beef broth -; 1 teaspoon ketchup -; 1 teaspoon steak sauce -; 1 teaspoon Worcestershire sauce -; 1/2 teaspoon ground mustard -; 1/4 teaspoon pepper -; 1/8 teaspoon salt -; 1 tablespoon minced fresh chives, optional -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Steak and Portobello Mushrooms

1. 2 beef tenderloin steaks (4 ounces each) -

2. 1-3/4 cups sliced baby portobello mushrooms (about 4 ounces) -

3. 1/2 cup dry red wine or reduced-sodium beef broth -

4. 1 teaspoon all-purpose flour -

5. 1/2 cup reduced-sodium beef broth -

6. 1 teaspoon ketchup -

7. 1 teaspoon steak sauce -

8. 1 teaspoon Worcestershire sauce -

9. 1/2 teaspoon ground mustard -

10. 1/4 teaspoon pepper -

11. 1/8 teaspoon salt -

12. 1 tablespoon minced fresh chives, optional -

How to cook deliciously - Steak and Portobello Mushrooms

1. Stage

Place a large skillet coated with cooking spray over medium-high heat. When the pan is nice and hot, add the steaks and brown them on both sides. Once they're cooked, remove them from the pan.

2. Stage

Add the mushrooms and wine (or broth) to the pan, then bring the pan to a boil over medium heat, stirring to loosen any browned bits from the pan. Cook until the liquid is reduced by half, two to three minutes.

3. Stage

In a bowl, whisk the flour and broth until smooth. Pour the mixture into the skillet and stir. Stir in the ketchup, steak sauce, Worcestershire sauce, mustard, pepper and salt, and bring the mix to a boil.

4. Stage

Return the steaks to the skillet, and cook them, uncovered, until the meat reaches your desired doneness, one to two minutes per side. Plate the steaks, mushrooms and sauce, and if desired, sprinkle chives over the top before serving. Editor’s Tip: For medium-rare, a thermometer should read 135°F. For medium, it should read 140°.