recipe – healthy & easy
center-cut beef tenderloin
Freshly ground pepper
dry Madeira wine
Browning and seasoning sauce
package assorted wild mushrooms
- Heat a large nonstick skillet over medium-high heat. Add meat and brown well on all sides. Remove to a cutting board and cut crosswise in 4 equal portions. Season both sides of meat with salt and pepper.
- Return meat to skillet and cook, turning once, 6 minutes or until an instant-read meat thermometer inserted in center of medallions registers 135°F for medium-rare. Remove to a plate; cover loosely to keep warm.
- Mix broth, tomato paste, flour, and thyme; set aside. Add wine to skillet; boil 30 seconds. Add broth mixture and cook, stirring, 1 to 2 minutes until thickened. Stir in browning sauce, if using, a few drops at a time until sauce is desired color.
- Meanwhile melt butter in a separate skillet over medium-high heat. Add mushrooms and, stirring occasionally, cook 4 minutes or until browned. Stir into sauce. Serve with the meat.
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