Swirling butter into a sauce at the last minute thickens it slightly, makes it velvety, and adds great flavor. Make sure you have all of the vegetables prepared before you start this recipe.
Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
- 6 beef tenderloin steaks (5 oz. each)
- 1 tsp. steak seasoning
- 1⁄4 tsp. ground black pepper
- 4 Tbsp. butter, divided
- 1 Tbsp. olive oil
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 lb. cremini mushrooms, cleaned and halved
- 1⁄2 cup dry red wine
- 1⁄2 cup beef broth
- 1 Tbsp. fresh thyme leaves
- Sprinkle steaks with steak seasoning and pepper on both sides. Let stand at room temperature while you heat 2 tablespoons butter and olive oil in a large skillet.
- Add steaks; cook 10 minutes, turning once, for medium. Remove to a warm platter and cover to keep warm. You can put the steaks in a 250°F oven while you make the sauce.
- Add onion and garlic to pan; cook for 3 minutes. Then add mushrooms; cook and stir for 3 minutes longer. Add wine, beef broth, and thyme leaves; bring to a boil. Boil hard over high heat for 2 to 3 minutes until sauce reduces slightly.
- Remove pan from heat and swirl in remaining 2 tablespoons butter. Immediately pour over the steaks and serve.