Beef Fillets With Portabella Sauce Recipe

Ingredients for Beef Fillets With Portabella Sauce

• Beef Tenderloin Steaks
• Dry Red Wine
• All Purpose Flour
• Reduced Sodium Beef Broth
• 2 tablespoons steak sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
• Ground Mustard
• Baby Portabella Mushrooms
• Pepper
• Salt
• Chives

How to Make Beef Fillets With Portabella Sauce

1. Pat 2 (6-ounce) beef fillets dry with paper towels. Season generously with salt and pepper.
2. In a large nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear beef fillets for 2-3 minutes per side, until nicely browned. Remove from skillet and set aside.
3. Reduce heat to medium. Add 1/2 cup dry red wine (or beef broth) to the skillet, scraping up any browned bits from the bottom.
4. Simmer for 2-3 minutes, or until the liquid is reduced by half.
5. In a small bowl, whisk together 2 tablespoons all-purpose flour and 1/4 cup beef broth until smooth.
6. Gradually whisk the flour mixture into the pan juices, stirring constantly until thickened.
7. Stir in 2 tablespoons steak sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon ketchup, and 1 teaspoon Dijon mustard.
8. Bring the sauce to a gentle simmer.
9. Add 8 ounces sliced portabella mushrooms to the skillet.
10. Return the beef fillets to the skillet.
11. Cook for 4-5 minutes per side, or until the beef reaches your desired level of doneness. Use a meat thermometer to ensure accuracy (medium-rare is 130-135°F, medium is 140-145°F).
12. Garnish with fresh chives (optional) before serving.