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Beef Tenderloin with Sauce Recipe

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Beef Tenderloin with Sauce Recipe

Prep Time: Cook Time:


  • Red wine vinegar | 0.50 cup
  • Wheat flour, white, all-purpose, enriched, calcium-fortified | 1.25 tbsp
  • Beef, tenderloin, steak, separable lean and fat, trimmed to 1/8"" fat, raw | 4.00 oz
  • Salt | 0.50 tsp
  • Spices, pepper, black | 0.50 tsp, ground
  • Olive oil | 2.00 tsp
  • Shallots, raw | 4.00 tbsp chopped
  • White mushrooms raw | 8.00 small
  • Spices, thyme, dried | 0.25 tsp, ground
  • Canned beef broth | 1.00 cup
Nutrition Facts (Per Serving)

Calories per serving: 121.45 mg

Fat per serving: 7.65 g

Saturated fat per serving: 2.47 g

Protein per serving: 7.42 g

Sodium per serving: 532.87 mg

Cholesterol per serving: 24.10 g


  1. Combine beef stock, red wine and all purpose flour together in a bowl and place aside.
  2. Drizzle steaks with pepper and salt, heat only 1 tsp oil in a pan and cook steaks on a high heat. Now remove steaks and set aside.
  3. Add shallots in a remaining oil and cook, scrape crusted meat particles, add mushrooms.
  4. Lightly whisk stock and thyme into a pan, cook and stirring until it's thickened. add collected juices from standing steaks.
  5. Transfer steaks on warm plates and serve hot steaks with roasted potatoes and sauce.

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