SIRLOIN STEAK WITH RICH MUSHROOM GRAVY
Toasting the flour to a light tan color gives this gravy a rich taste and thickness, without overloading on fat. The gravy is thick and can be thinned to taste with additional broth. -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet over medium-high heat, cook and stir flour for 4-5 minutes or until light tan in color. Immediately transfer to a small bowl; whisk in broth until smooth. Set aside., Sprinkle beef with salt and pepper. In the same skillet, cook beef in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, saute mushrooms until tender. Add the garlic, rosemary and salt; saute 1 minute longer. Stir in the sherry. Stir flour mixture; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in butter until melted. Serve with steak.
Nutrition Facts : Calories 289 calories, Fat 12g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 565mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
BEEF TENDERLOIN IN MUSHROOM SAUCE
Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. -Denise McNab, Warminster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Nutrition Facts : Calories 417 calories, Fat 32g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 659mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
CHEF JOHN'S MUSHROOM GRAVY
Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
- Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 8.9 g, Cholesterol 20.3 mg, Fat 8.7 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 5.1 g, Sodium 63.1 mg, Sugar 3.2 g
BEEF TENDERLOIN WITH MUSHROOM GRAVY
This Beef Tenderloin with Mushroom Gravy has a luxurious, made-from-scratch sauce to the succulent tenderloin. Perfect for the holidays!
Provided by Katerina | Diethood
Categories Main Course
Time 2h15m
Number Of Ingredients 13
Steps:
- Set the beef tenderloin on the kitchen counter for 1 hour before cooking.
- Preheat oven to 450˚F.
- Pat dry the beef with paper towels.
- In a small mixing bowl combine salt, pepper, thyme, oregano, and olive oil; mix to combine. Rub the mixture on the beef tenderloin.
- Tie with twine: Place the tenderloin over pieces of precut kitchen twine spaced one-inch apart and tie them closed. You can also ask the butcher to do this for you.
- OPTIONAL STEP: Heat 1 tablespoon of vegetable oil in a large skillet. Add the beef tenderloin to the hot oil and sear on all sides until browned. About 2 minutes per side.
- Place beef on a jelly roll pan, tucking the thin end under the meat, if it is not already tucked underneath and tied.
- Roast for 25 to 30 minutes, or until internal temperature registers at 130˚F to 135˚F. Cooking time may vary depending on the size of the tenderloin; use an instant read thermometer to check for doneness. Start checking around the 22-minute mark.
- Remove from oven and transfer beef to a cutting board. Tent a piece of foil over the beef and let rest for 10 to 15 minutes before cutting.
Nutrition Facts : Calories 423 kcal, Carbohydrate 2 g, Protein 22 g, Fat 35 g, SaturatedFat 16 g, Cholesterol 112 mg, Sodium 479 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FRESH HERB-COATED BEEF TENDERLOIN STEAKS WITH MUSHROOM GRAVY
A lean cut of beef and cornstarch-thickened gravy keep this dinner deliciously low-calorie. Bruce Aidells , Cooking Light, 03/05.
Provided by Manami
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- TO PREPARE FILET STEAKS:.
- Preheat oven to 450°F.
- Combine first 5 ingredients.
- Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture.
- 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.
- Remove from oven; keep warm.
- TO PREPARE GRAVY:.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender.
- Add broth and wine; bring to a boil.
- Cook until reduced by half (about 4 minutes).
- Combine water and cornstarch in a small bowl, stirring with a whisk.
- Add cornstarch mixture to pan; bring to a boil.
- Cook 1 minute or until slightly thickened, stirring constantly.
- Serve with steaks.
BEEF TENDERLOIN WITH ROSEMARY MUSHROOM GRAVY
Steps:
- Heat the oven to 500 degrees. Rub the beef tenderloin with olive oil and sprinkle with the pepper. Place diagonally on a 15-/2 10-1/2 inch jelly-roll pan, tucking the thin end under for even cooking. Roast for 25-30 minutes or until a meat thermometer inserted into the cdenter of the thickest part registers 135 degrees for rare. Meanwhile make the gravy. In a large skillet, heat the oil over medium-high heat. Add the flour and whisk for 2-4 minutes or until a dark golden brown color. Slowly whish in the broth and wine, then the mushrooms, rosemary, salt and pepper. Reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened. Remove the beef tenderloin from the oven, cover loosely with foil, and let stand for about 10 minutes or until meat thermometer registers 140 degrees. The meat will continue cooking and the slicing will be easier. Slice 1/4 inch thick slices and arrange on a serving platter. Garnish with rosemary sprigs and serve with the mushroom gravy.
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