Ingredients :
- 4 beef tenderloin steaks
- 1 teaspoon coarsely ground pepper, divided
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 8 ounces sliced baby portobello mushrooms
- 1/2 small onion, chopped
- 2 each garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1-1/2 cups sherry or Madeira wine
- 1/4 cup beef broth
- 2 tablespoons butter
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried thyme
- Mashed potatoes, optional
Directions :
- Using kitchen string, tie a loop around each tenderloin steak. Pull tight; tie to secure. Sprinkle steaks with 1/2 teaspoon each pepper and salt. In a large skillet, heat oil over medium heat. Add steaks; cook until meat reaches desired doneness, about 3-4 minutes on each side. Remove steaks from pan.
- Add mushrooms and onion to skillet; cook and stir over medium-high heat until tender. Add garlic; cook 1-2 minutes longer. Stir in Worcestershire, Dijon and honey. Add wine and broth, stirring to loosen browned bits from pan. Bring to a simmer; cook and stir until sauce is slightly thickened, about 20 minutes.
- Remove kitchen string from steaks; return to pan. Add butter, parsley, thyme and remaining 1/2 teaspoon pepper. Cook until steaks are heated through. If desired, serve with mashed potatoes.
