Tenderloin Steaks with Red Wine Mushroom Sauce

tenderloin steaks with mushroom sauce
Tenderloin Steaks with Red Wine Mushroom Sauce
Makes 8 servings
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  1. 4 tablespoons unsalted butter
  2. 2 (8-ounce) packages sliced fresh mushrooms
  3. 2 shallots, minced
  4. 4 cloves garlic, minced
  5. 2 tablespoons fresh thyme leaves
  6. 3 cups dry red wine
  7. 3 cups beef stock
  8. 2 tablespoons water
  9. 1 tablespoon cornstarch
  10. 1 teaspoon kosher salt
  11. 1/2 teaspoon ground black pepper
  1. 1 (7- to 8-pound) beef tenderloin, trimmed and cut into 1-inch-thick steaks
  2. 1 tablespoon extra-virgin olive oil
  3. 1 tablespoon kosher salt
  4. 1 teaspoon ground black pepper
  1. For sauce: In a large skillet, melt butter over medium heat. Add mushrooms and next 3 ingredients; cook, stirring occasionally, for 15 minutes or until liquid from mushrooms has evaporated.
  2. Increase heat to high, add wine to pan, and cook, without stirring, until liquid is reduced by half. Add stock, and cook until liquid is reduced by half.
  3. In a small bowl, whisk together 2 tablespoons water and cornstarch, and stir into sauce. Bring to a boil, and cook until just thickened. Stir in salt and pepper; keep warm.
  4. Preheat grill to high heat (450° to 500°).
  5. For steaks: Brush steaks with oil, and sprinkle with salt and pepper.
  6. Grill for 2 to 3 minutes per side or until a meat thermometer registers 130° (medium-rare) or to desired degree of doneness. Remove from heat, and let stand for 10 minutes. Serve steaks with sauce.
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