Mushroom Crusted Tenderloin

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Mushroom Crusted Tenderloin
Mushroom Crusted Tenderloin
1 (.75- oz.) package mixed dried wild mushrooms
2 Raley's Black Angus Beef tenderloin steaks (6- to 8- oz.)
2 tbsp. butter, divided
Freshly ground sea salt and pepper
1 cup lower sodium beef broth
1/2 tbsp. flour
1/4 cup light cream (or fat-free) half-and-half
fresh rosemary, chopped

Prep: 10 minutes, Cook: 20 minutes, Serves: 2

Pulverize mushrooms in a blender or food processor until powdery. Brush steaks with 1 tbsp. melted butter and season with salt and pepper. Roll in mushrooms, pressing to coat steaks well. Cook steaks and any excess mushrooms in remaining 1 tbsp. butter over medium-low heat for about 5 to 7 minutes per side, lightly tented with foil. While steaks are cooking, place broth in a small skillet and cook over high heat until reduced to 1/3 cup. Remove steaks from skillet and keep warm. Add flour and cook for 1 minute. Stir in reduced broth and cream and cook until thickened. To serve, top each steak with gravy and sprinkle with rosemary.

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