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”