Fresh Herb-Coated Beef Tenderloin Steaks With Mushroom Gravy

READY IN: 45mins
Recipe by Manami

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

Top Review by VanessaLynn

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 and the nutrition info here is higher then it should be. This is now my "go-to" filet recipe!

Ingredients Nutrition


  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.
  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a