- 4 (6-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 marsala wine, optional)
This recipe makes 4 servings.
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.
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