A special occasion dish – seared pepper-coated beef tenderloin steaks in a rich thyme-accented red wine and mushroom sauce.
15m
PREP TIME
25m
COOK TIME
12
INGREDIENTS
Servings: 4
Ingredients
- 1 cup beef stock
- 1/2 cup red wine
- 1 tablespoon tomato paste
- 1 tablespoon McCormick Gourmet™ Organic Thyme Leaves
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1 package (8 ounces) sliced mushrooms
- 4 beef tenderloin steaks, about 5 ounces each and 1-inch thick
- 1 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 tablespoon butter
- 1/2 medium onion, thinly sliced
- 1 teaspoon flour
- 1/2 teaspoon McCormick® Sea Salt Grinder
INSTRUCTIONS
- 1 Mix stock, wine, tomato paste, thyme and garlic powder in medium bowl until well blended. Add mushrooms; toss to coat well. Set aside. Coat beef on both sides with pepper, pressing firmly so pepper adheres to the meat.
- 2 Melt butter in large nonstick skillet on medium-high heat. Add steaks; cook 4 to 5 minutes per side or until desired doneness. Remove steaks to plate; keep warm. Add onion to skillet; cook and stir 2 minutes or until softened. Add flour and sea salt; cook and stir 1 minute.
- 3 Pour mushroom mixture into skillet. Bring to boil and cook 10 to 12 minutes or until sauce is thickened and mushrooms are tender, stirring occasionally. Return steaks to skillet; cook 1 minute or until heated through. Season to taste, as desired.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
