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Ingredients

3 tablespoons butter 4 (7 ounce) beef tenderloin steaks (1 1/2 inches thick) 2 cups sliced baby portabella mushrooms 4 cloves garlic, finely chopped 2 tablespoons dry white wine or beef broth 1 (9 ounce) pouch Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce

Nutrition Info

393.6 calories carbohydrate: 6.7 g cholesterol: 121.8 mg fat: 23.6 g fiber: 0.8 g protein: 35.2 g saturatedFat: 10.6 g servingSize: - sodium: 358.6 mg sugar: 1 g transFat: : - unsaturatedFat: : -

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 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.
Increase heat to medium. Add remaining 2 tablespoons butter to skillet. Add mushrooms. Cook 3 to 4 minutes, stirring once or twice and scraping up any browned bits, until tender. Add wine and cooking sauce, heat to boiling. Reduce heat, simmer 3 to 5 minutes, stirring occasionally, until sauce is hot.
Serve mushroom sauce over steaks.

4 servings

Enjoy these hearty beef tenderloin steaks with Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce--perfect for dinner.