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Beef Tenderloin Steaks with Mushrooms

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  • 5 (4-ounce) beef tenderloin steaks (filet mignon)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic salt
  • 1 (12-ounce) package sliced mushrooms
  • 4 cloves garlic, chopped
  • 1/4 cup plus 2 tablespoons chicken broth (or marsalla wine, optional)

Sprinkle each steak with salt, pepper and garlic powder; set aside. Coat a large skillet with non-stick vegetable spray and heat to medium-high. Add mushrooms and garlic; cook, stirring frequently for 5 minutes or until mushrooms are golden. Remove from heat and set aside. Arrange steaks on a broiler pan about 4 inches below the heat source. Broil for about 4 minutes on each side or to desired doneness. In skillet, reheat mushroom mixture over medium-high heat. Add wine to mixture and bring to a boil; cook for about 2 minutes or until wine is reduced. Place each steak on a serving plate and top with mushroom mixture.

Freezer Cooking

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