Serves - 2 / Serving Size - 1 steak and 1/2 cup sauce
Preparation Time: 5 minutes
Cooking Time: Approx. 25 minutes
2 1-inch thick beef tenderloin steaks (6 oz each)
1/4 tsp salt, divided
1/4 tsp black pepper, divided
2 tsp butter [used Benecol]
1/2 of a small onion, minced
1 clove garlic, minced
1/2 pound fresh mushrooms thinly sliced
1/4 cup dry red wine
1. Coat a large skillet with nonstick cooking spray. Season the steaks with 1/8 tsp salt and 1/8 tsp pepper.
2. Heat the skillet over medium heat. Add the steaks and cook for 6 to 8 minutes per side, or to desired doneness. Remove from the skillet; set aside and keep warm.
3. Melt the butter in the skillet over medium-high heat; add the onion, garlic, mushrooms, and the remaining 1/8 tsp each of salt and pepper; sauté the mushrooms and onion until tender.
4. Stir in the wine and cook over medium-high heat for 4 to 5 minutes, or until the wine is reduced by half. Serve the steaks topped with the mushroom-wine sauce.
Exchanges: 4 lean meat / 2 vegetable / 1 fat
Calories - 309 Sodium - 404mg
Calories from Fat - 133 Total Carbs - 8g w/net carbs - 6g
Total Fat - 15g Dietary Fiber - 2g
Saturated Fat - 7g Sugar - 4g
Cholesterol - 100mg Protein - 33g
Source: Mr. Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg Mr. Food
- Our steaks were possibly only 4oz, so we ended up with extra mushrooms. If you only want a nice accompaniment, you can possibly get by with 1/3 pound of mushrooms. Otherwise, this dish is extremely tasty for a special occasion.
- Used heavy-duty aluminum foil to wrap the cooked steaks. For the short period of time the steaks were to stay warm, this worked fantastically.