Nutrition info - Recipes

Beef Tenderloin Steaks With Mushroom Gravy

Where's the beef? Right here. Tender is the night when you make these juicy steaks served with a side of mushroom gravy. A great way to finish off the day.

Beef Tenderloin Steaks With Mushroom Gravy


For 4 people

  • 1 teaspoon(s) salt
  • 1 teaspoon(s) chopped fresh thyme
  • 1/3 tablespoon(s) chopped fresh rosemary
  • 1/2 teaspoon(s) fresh ground black pepper
  • 4 garlic cloves, minced
  • 16 ounce(s) beef tenderloin steaks (4 oz. each)
  • 1 teaspoon(s) olive oil
  • 1/2 teaspoon(s) fresh thyme
  • 1 cup(s) cremini mushrooms, sliced (without stalks)
  • 4 garlic cloves, minced
  • 1/2 cup(s) reduced-sodium fat-free chicken broth
  • 4 floz white wine
  • 1/2 floz water
  • 1/3 tablespoon(s) cornstarch


TO PREPARE FILET STEAKS: Preheat oven to 450 degrees. Combine first 5 ingredients. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture. Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450 degrees for 8 minutes on each side or until desired degree of wellness. Remove from oven; keep warm. TO PREPARE GRAVY: Heat oil in a large nonstick skillet over medium-high heat. Add 1/2 tsp. thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender. Add broth and wine; bring to a boil. Cook until reduced by half (about 4 minutes). Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Serve with steaks.
Ready in 45 min

Nutrition facts

  • Kcal: 298.45 kcal
  • Fibers (g): 0.86g
  • Sodium (mg): 915.1mg
  • Carbs: 5.41g
  • Fat: 11.29g
  • Saturated fat (g): 4.17g
  • Proteins: 36.42g