Beef Tenderloin with Mushroom Sauce
Broiled to perfection, these peppered steaks from Teresa Seaman of Pickerington, Ohio are draped with a wine and mushroom sauce for spectacular results.
Ingredients
- 4 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each)
- 1 tablespoon coarsely ground pepper
- 1/2 pound sliced fresh mushrooms
- 1/3 cup butter, cubed
- 1/2 teaspoon minced garlic
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 3/4 cup dry red wine or additional beef broth
- 1/8 teaspoon salt
