Beef Tenderloin with Gravy

February 16th, 2008 · No Comments

This post originally appeared on Chicagoist.

Beef TenderloinThis year we’ve been baking a lot and making creative sides, so it was high time we tackled something meatier. Like beef. Like steak!

We’re not huge steak eaters, but when we saw this recipe for a lean tenderloin and a savory gravy, we knew it was something that’d satisfy both us and our meat-loving boyfriend. We added about a quarter to a half cup too many chopped onions, so our gravy was on the extra chunky side, but otherwise, everything was great.

Serve this steak with rice, like we did, or a potato side and use the gravy over everything. Maybe a piece of crusty bread to sop the gravy at the end, too.

Beef Tenderloin4 (6-ounce) beef tenderloin steaks
1/2 teaspoon black pepper
1/4 teaspoon salt
10 oz. sliced mushrooms
1/2 cup finely chopped onion
3 garlic cloves, minced
1 cup beef stock
2/3 cup sour cream
2 tablespoons minced fresh parsley

Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Season the steaks with the salt & pepper, or whatever your favorite seasoning. We really love McCormick Grill Mates Montreal Steak Seasoning. Add steaks to the pan and cook for 3 minutes on each side or until they’re as done as you like. Remove the steaks from the pan.

Beef Tenderloin Beef Tenderloin

Add the mushrooms, onion, and garlic to the pan and saute them for about 5 minutes. Stir in the broth and bring it to a boil. Cover the pan, reduce the heat and simmer it for 3 minutes or until the broth is thickened.

Beef Tenderloin gravy.jpg

Put the sour cream in a medium bowl. Gradually add in the mushroom mixture, stirring constantly with a whisk. Stir in the minced parsley.

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