Fresh Herb-Coated Beef Tenderloin Steaks With Mushroom Gravy

Total Time
45mins
Prep 20 mins
Cook 25 mins

A lean cut of beef and cornstarch-thickened gravy keep this dinner deliciously low-calorie. Bruce Aidells , Cooking Light, 03/05.

Ingredients Nutrition

Directions

  1. TO PREPARE FILET STEAKS:.
  2. Preheat oven to 450°F.
  3. Combine first 5 ingredients.
  4. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture.
  5. Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450°F for 8 minutes on each side or until desired degree of doneness.
  6. Remove from oven; keep warm.
  7. TO PREPARE GRAVY:.
  8. Heat oil in a large nonstick skillet over medium-high heat.
  9. Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender.
  10. Add broth and wine; bring to a boil.
  11. Cook until reduced by half (about 4 minutes).
  12. Combine water and cornstarch in a small bowl, stirring with a whisk.
  13. Add cornstarch mixture to pan; bring to a boil.
  14. Cook 1 minute or until slightly thickened, stirring constantly.
  15. Serve with steaks.
Most Helpful

5 5

I made this for Valentine's Day along w/ Onion Parmesan Poatoes (recipe 26210) and some steamed broccoli w/ red wine... what a hit! The filets were so moist and flavorful! The recipe was easy and quick. For the gravy, I used red wine and beef broth. This was DELICIOUS! I've seen this recipe on Cookinglight.com and the nutrition info here is higher then it should be. This is now my "go-to" filet recipe!