Thursday, March 31, 2011

Steak & Mushrooms

4 beef tenderloin steaks, cut 1 inch thick (mine were a little over 1 1/2 inches)
1 tablespoon olive oil
8 oz fresh mushrooms sliced
1/4 cup seasoned beef broth
1/4 cup whipping cream (not heavy)

In large skillet cook steaks in hot oil over medium heat until desired doneness, turning once (allow 7-9 minutes for medium-rare, or 10-13 minutes for medium doneness. Transfer steaks to serving platter; keep warm.

In the same skillet cook and stir mushrooms for 4 to 5 minutes or until tender. Stir in broth and cream. Cook and stir over medium heat about 2 minutes or until slightly thickened. Spoon mixture over steaks and serve.

*I made this with homemade mashed potatoes and doubled up on the 1/4 cup broth and cream to make extra sauce which made barely enough for 2 people who love extra sauce.

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