Sunday, March 1, 2009

Bistro Beef & Mushrooms

This is a yummy dish that goes great with a plain baked potato and sauteed asparagus. This is relatively easy to make and is great for those nights when you don't want to do too much cooking!


4 beef tenderloin steaks, cut 3/4 inch thick (1 pound)
1 tbsp Dijon-style mustard or coarse-grain brown mustard
2 tbsp olive oil
2 four-ounce packages sliced crimini, shitake, or portobello mushrooms (3 cups)
1/3 cup dry red wine or sherry
1 tbsp Worcestershire sauce
2 tsp snipped fresh thyme or (approx) 3/4 tsp dried thyme


1. Trim fat from steaks.
2. Spread mustard evenly over both sides of steaks.
3. In a large skillet heat 1 tbsp olive oil over med-high heat.
4. Add steaks; reduce heat to medium. Cook to desired doneness, turning once. Allow 7 - 9 minutes for medium rare (145 degrees) to medium (160 degrees). Transfer steaks to a serving platter; keep warm.
5. Add remaining 1 tbsp oil to drippings in skillet.
6. Add mushrooms; cook and stir for 4 mins. Stir in wine, Worchestershire sauce, and thyme.
7. Simmer, uncovered, for 3 mins. Spoon over steaks.

Nutrition Facts per serving: 231 cal, 13 g total fat (3 g sat. fat), 52 mg chol, 115 mg sodium, 3 g carbs, 1 g fiber, 21 g pro
Daily Values: 2% vit C, 2% calcium, 17% iron
Exchanges: 1/2 vegetable, 3 lean meat, 1 fat

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