Beef Tenderloin in Mushroom Sauce
Ingredients
4 tablespoons butter, divided
1 teaspoon canola oil
2 (4-ounce) beef tenderloin steaks, 1-inch thick
1 cup fresh mushrooms, sliced
1 tablespoon green onion, chopped
1 tablespoon all-purpose flour
1/8 teaspoon salt
pepper, to taste
2/3 cup chicken or beef broth
1/8 teaspoon browning sauce, optional
Directions
In a large skillet, heat 2 tablespoons of butter and the canola oil over medium-high heat.
Cook the steaks to the desired doneness, reading 135 degrees F for medium-rare or 140 degrees F for medium when checked with a meat thermometer, about 5-6 minutes per side.
Transfer the steaks from the pan, while reserving the drippings.
Heat the drippings while adding the remaining butter, over medium-high heat.
Sauté the mushrooms and green onion until tender, about 5 minutes.
Stir in the flour, salt, and pepper until blended.
Gradually stir in the broth and browning sauce.
Bring the sauce to a boil, stirring constantly until thickened, about 1-2 minutes.
Serve the steaks with the sauce.
