BEEF TENDERLOIN AND MUSHROOMS IN GARLIC BUTTER SAUCE

Beef Tenderloin and Mushrooms in Garlic Butter Sauce image

Here's a flavorful beef skillet that's ready in 30 minutes! Perfect for a saucy dinner!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

6 tablespoons cold butter
4 beef tenderloin steaks, 1 1/2 inches thick (about 1 3/4 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups sliced baby portabella mushrooms (about 3.5 oz)
2 cloves garlic, finely chopped
3/4 cup dry white wine or nonalcoholic wine

Steps:

In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle beef steaks with salt and pepper. Cook beef in butter 6 to 8 minutes, turning once, until deep brown. Reduce heat to low. Cover; cook 6 to 8 minutes (beef will be almost done and continue to cook while standing). Remove beef to platter; cover to keep warm.
Increase heat to medium. Add 1 tablespoon of the remaining butter to skillet. Add mushrooms and garlic. Cook 3 to 4 minutes, stirring once or twice, until tender. Add wine. Cook 4 to 5 minutes, stirring occasionally, until reduced to about one-third and mixture is slightly thick. Remove from heat.
Beat remaining butter, 1 tablespoon at a time, into sauce with wire whisk just until melted. Serve mushrooms and sauce over beef.

Nutrition Facts : Calories 470, Carbohydrate 1 g, Cholesterol 130 mg, Fat 2, Fiber 0 g, Protein 47 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 0 g, TransFat 1 1/2 g