Prep Time: 15 minutes Cook Time: 20 minutes
Serves: 4 Ingredients 1 1/4 pounds beef tenderloin, raw 1 teaspoon olive oil, extra virgin 1/4 teaspoon black pepper 4 ounces portabello mushrooms, raw 1/2 cup green onion, chopped 1 tablespoon margarine, canola-based, trans-fat free 4 fluid ounces beef broth, low sodium
Preparation - Trim any visible fat from beef; cut into 4 equal pieces. Rub both sides of steaks with oil and pepper.
- Grill steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling.
- Meanwhile, wash mushrooms and onions. Cut mushrooms (2 whole) in half and slice; cut onions into 1-inch pieces.
- For sauce, melt margarine in a large skillet over medium heat. Stir in mushrooms and onions and cook, stirring, for about 5 minutes or until vegetables are tender.
- Stir in beef broth. Bring to boiling. Remove from heat. Thinly slice steaks diagonally and serve with sauce.
- Serve with steamed green beans or snap pea pods and oven-roasted potatoes, if desired.
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