Beef Tenderloin in Mushroom Sauce

Ingredients

4 tablespoons butter, divided

1 teaspoon canola oil

2 beef tenderloin steaks (1 inch thick and 4 ounces each)

1 cup sliced fresh mushrooms

1 tablespoon chopped green onion

1 tablespoon all-purpose flour

1/8 teaspoon salt

Dash pepper

2/3 cup chicken or beef broth

1/8 teaspoon browning sauce, optional

Directions

In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm.

In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

Nutrition Facts

1 serving: 417 calories, 32g fat (17g saturated fat), 112mg cholesterol, 659mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 26g protein.