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Fresh Herb-coated Beef Tenderloin Steaks with Mushroom Gravy
Servings: 4
Beef
1 tsp salt
1 tsp chopped fresh thyme
1 tsp chopped fresh rsemary
1/2 tsp freshly ground black pepper
4 garlic cloves, minced
4 (4-ounce) beef tenerloin steaks
cooking spray
Gravy
1 tsp olive oil
1/2 tsp fresh thyme
1 (8-ounce) package pre-sliced cremini mushrooms
4 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
1/2 cup white wine
1 tbsp water
1tsp cornstarch
# Preheat oven to 450 degrees
# For the beef:
# Combine salt, thyme, rosemary, pepper and 4 minced garlic cloves.
# Coat both sides of steaks with cooking spray
# rub steaks evenly wth thyme mixture.
# coat broiler rack or roasting plan with cooking spray
# Place steaks on rack of a broiler or roasting pan
# 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 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
# stir with a whisk.
# Add cornstarch mixture to pan
# bring to a boil.
# Cook 1 minute or until slightly thickened, stirring constantly.
# Serve with steaks.
Nutrients
Per steak with 1/4 cup gravy:
202 calories,
24.5 grams protein,
6.3 grams carbohydrates,
6.5 grams fat,
52 milligrams cholesterol,
692 milligrams sodium,
.7 grams dietary fiber,
2.2 grams saturated fat
:F_P:#####################
Fresh_Herb-coated_Beef_Tenderloin_Steaks_with_Mushroom_Gravy
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