Beef Tenderloin with Mushroom Gravy


Beef Tenderloin with Mushroom Gravy


Quantity Ingredients
4 (4-ounce) beef tenderloin steaks, trimmed
1/2 tsp black pepper
1/4 tsp salt
1 cup presliced mushrooms
1/2 cup finely chopped onion
1 tsp bottled minced garlic
1/2 cup low-salt beef broth
1/3 cup fat-free sour cream
2 tbsp minced fresh parsley


Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle steaks with pepper and salt. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.

Add mushrooms, onion, and garlic to pan; sauté 5 minutes. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 3 minutes.

Place sour cream in a medium bowl. Gradually add mushroom mixture to sour cream, stirring constantly with a whisk. Stir in minced parsley. Serve gravy with steak.

Yield: 4 servings (serving size: 1 steak and 1/4 cup gravy)

CALORIES 210(33% from fat); FAT 7.8g (sat 2.9g,mono 2.9g,poly 0.4g); PROTEIN 26.2g; CHOLESTEROL 75mg; CALCIUM 45mg; SODIUM 237mg; FIBER 0.7g; IRON 3.6mg; CARBOHYDRATE 6.7g