Mignon with Mushroom Garlic Sauce



This dish was pretty easy and so worth going out in the cold and rain to grab ingredients. It will be added to my leather binder of recipe keepers.

Prep: 10 min Total: 40 min Makes: 4 Servings

3 tbsp. butter

4 beef tenderloin steaks, 1 1/2 inches thick (about 1 3/4 lbs.)

2 c. sliced baby portabella mushrooms

4 tsp. minced garlic (from jar)

2 tbsp. beef broth

1 can (18 oz.) Progresso Recipe Starters creamy portabella mushroom    cooking sauce


1. In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook steaks in butter 4 to 6 minutes, turning once, until deep brown. Reduce heat to low. Cover; cook 6 to 8 minutes for medium-rare to medium doneness (don’t overcook; beef will continue to cook while standing). Remove beef to platter; cover to keep warm.

2. Increase heat to medium. Add remaining 2 tablespoons butter to skillet. Add mushrooms and garlic. Cook 3 to 4 minutes, stirring once or twice and scraping up any browned bits, until tender. Add broth  and cooking sauce; heat to boiling. Reduce heat; simmer 15 to 20 minutes or until sauce thickens, stirring occasionally.

3. Serve mushroom sauce over steaks.

For original Recipe: visit Pillsbury ‘ s website

Until Next Time “It’s Been D’Lish Dishing w/ Ya’ll”


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s