Beef Tenderloin With Rich Mushroom Gravy Recipes

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.

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.

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.

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.

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.