Tenderloin Steaks With Royal Mushroom Sauce Recipe
Ingredients
| 6 beef tenderloin steaks, cut 1 inch thick | ||
| Butter | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | 1 | |
| Mushrooms | 1/2 Cup (16 tbs), chopped | |
| 1/4 cup sliced green onion with tops | ||
| Cornstarch | 4 Teaspoon | |
| 1 cup Burgundy | ||
| Water | 1/2 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
Directions
In skillet, cook steaks in butter over medium-high heat to desired doneness, turning occasionally.
Allow 9 to 10 minutes total cooking time for rare; or 11 to 12 minutes for medium.
Season with a little salt and pepper.
Transfer steaks to serving platter; keep hot.
In same skillet, cook mushrooms and green onion till tender but not brown.
Blend in cornstarch.
Stir in Burgundy, water, parsley, 1 teaspoon salt, and dash pepper; cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Allow 9 to 10 minutes total cooking time for rare; or 11 to 12 minutes for medium.
Season with a little salt and pepper.
Transfer steaks to serving platter; keep hot.
In same skillet, cook mushrooms and green onion till tender but not brown.
Blend in cornstarch.
Stir in Burgundy, water, parsley, 1 teaspoon salt, and dash pepper; cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Chef
