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Eating In: Beef Tenderloin with Gravy

By Rachelle Bowden in Food on Feb 14, 2008 8:13PM

finished.jpgThis 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.

raw_meat.jpg4 (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.

cooking_raw.jpgcooking_done.jpg

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.

mushrooms_onions.jpggravy.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.