FRESH HERB-COATED BEEF TENDERLOIN STEAKS WITH MUSHROOM GRAVY

Fresh Herb-Coated Beef Tenderloin Steaks With Mushroom Gravy image

Provided by Manami

Categories Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 teaspoon salt
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon fresh ground black pepper
4 garlic cloves, minced
4 (4 ounce) beef tenderloin steaks (4 oz each)
cooking spray
1 teaspoon olive oil
1/2 teaspoon fresh thyme
8 ounces cremini mushrooms, sliced (without stalks)
4 garlic cloves, minced
1/2 cup reduced-sodium fat-free chicken broth or 1/2 cup fat free low-sodium beef broth
1/2 cup white wine
1 tablespoon water
1 teaspoon cornstarch

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.