Beef Tenderloin Steaks

2018-01-28

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Beef Tenderloin Steaks Beef Tenderloin Steaks Beef Tenderloin Steaks Beef Tenderloin Steaks Beef Tenderloin Steaks Beef Tenderloin Steaks Beef Tenderloin Steaks Beef Tenderloin Steaks Beef Tenderloin Steaks Beef Tenderloin Steaks Beef Tenderloin Steaks Beef Tenderloin Steaks

Recipe

Mix water and mushrooms in large bowl. Let stand 30 minutes. Drain, reserving 1 cup liquid. Finely chop half of mushrooms. Slice remaining mushrooms. Heat 4 teaspoons oil in medium skillet over medium heat. Add 2 tablespoons shallots and saute 1 minute. Add chopped mushrooms; saute 5 minutes. Season stuffing with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add 4 tablespoons shallots; saute 3 minutes. Add sliced mushrooms; saute 4 minutes. Mix in brandy and boil until almost no liquid remains, about 2 minutes. Add wine; boil 3 minutes. Add broth and reserved mushroom liquid, leaving any sediment behind; boil 5 minutes. Add cream; boil until thickened, about 8 minutes. Cut 2 1/2-inch-wide by 1 1/2-inch-deep pocket in side of each steak. Press 1/4 of stuffing into each pocket. Secure with toothpicks. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates. Add sauce to skillet; bring to simmer, scraping up any browned bits. Spoon sauce over steaks.

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Nutritional Info

This information is per serving.

  • Protein

    48
  • Fat Total

    61
  • Calories

    878
  • Sodium

    251