Mignon with Mushroom Garlic Sauce

 

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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”

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