Recipe by Progresso™ Recipe Starters™
"Juicy steaks are quickly seared and cooked to desired doneness then served with a creamy mushroom and wine sauce."
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4 (7 ounce)
beef tenderloin steaks
baby portabella mushrooms
garlic, finely chopped
dry white wine
1 (18 ounce) can
Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce
Made this tonight for dinner. It was great! Everyone loved it, Even my kids who are very,very picky. It was easy to cook and delicious, I did however only use 2 tablespoons of butter, But other than that it was perfect.
This was simple and great tasting! I didn't have any white wine on hand so I used chicken stock. I also in the middle of cooking realized I ran out of creamy mushroom cooking sauce so I made homemade cream of mushroom and it turned out awesome! (To make your own cream of mushroom you just need 8 oz evaporated milk, 2 tablespoons cornstarch, 1 tablespoon vegetable oil, 1/8 tsp white pepper, 1/4 tsp salt and 1 or 2 handfuls of sliced fresh mushrooms. Blend and then microwave for 3 mins.) My young kids and parents loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Tenderloins with Mushroom-Garlic Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 240
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