10 FOUR SEASONS BREEZE | APRIL 2015
1. Sprinkle steaks with salt and pepper.
2. Heat a large nonstick skillet to
medium high heat. Add steaks and
cook for 3-4 minutes on each side
or until desired degree of doneness.
Remove steaks from pan and keep
warm.
3. Coat pan with cooking spray, and add
shallots and mushrooms. Cook for 5
minutes.
4. While the mushrooms and shallots
are cooking, empty gravy mix and
water into a small bowl. Use a whisk to
combine well.
5. After vegetables have cooked for
5 minutes, add gravy mixture and
red wine to the pan, scraping pan to
loosen browned bits. Cook for one
minute.
6. Spoon gravy over tenderloin and
ENJOY.
7. Serve with fresh steamed green beans,
garlicky mashed potatoes and a lovely
glass of red wine.
Beef Tenderloin with
Mushroom Gravy
InGredIenTs
4 (4 oz.) beef tenderloin steaks, trimmed
1/2 tsp. fresh ground black pepper
1/4 tsp. salt
Cooking Spray
1/2 cup minced shallots
1 (8 oz.) package baby portabella
mushrooms, sliced
1 (.75 oz.) packet McCormick's
mushroom and herb gravy
1 cup water
¼ cup red wine
dIrecTIons
Do you want a simple way to flavor up a hunk of beef? Something that's easy
to make but long on flavor? This recipe is classy enough for guests as well as
easy enough for an everyday family meal. Thank a Weight Watchers meeting for this one. I just added the red
wine for good measure.
Course: Main • PointsPlus™ Value: 5 • Servings: 4 • Preparation Time: 5 min • Cooking Time: 12 min • Level of Difficulty:
Moderate • Per 1 steak and 1/4 cup gravy: CAL 242; FAT 8.7g; PROT 28g; CARB 10.8g; FIB 1.1g; SOD 216mg; WW Points Plus 6
Chef 's
Corner
By Randy Balt
