Serves: 4
Total Calories: 49
Press cracked pepper into both sides of tenderloins. Set aside. Cook mushrooms in nonstick pan until soft. Stir flour into mushrooms until all slices are coated. Add broth, red wine, Worcestershire, and salt. Stir until thickened. Heat nonstick pan to medium high. Add tenderloins; sear quickly on each side. Lower heat and add mushroom sauce. Cook over low heat until tenderloins are cooked as desired. Remove tenderloins to warm plates and top with sauce. Garnish with parsley.
Note: If you like your meat cooked rare, the internal temperature would be 130°, medium rare, 135°–140°, medium, 145°–150°, and well-done, 160°. Or test doneness by making small slit in middle of steak and twisting knife to give a look at inside. Tenderloin will be medium rare if center is pink.
This Tenderloin with Shiitake Sauce recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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