Beef Tenderloin and Portobellos with Marsala Sauce
- 1 pkg (6 oz/170 g) sliced portobello mushrooms
- 1/4 cup Marsala wine 60 mL
- 3 tsp canola oil, divided 15 mL
- 1/8 tsp dried red pepper flakes .5 mL
- 1/2 tsp coarsely ground black pepper 2 mL
- 1/4 tsp salt 1 mL
- 4 beef tenderloin steaks (4 oz/115 g each)
- canola oil cooking spray
- 2 large shallots, peeled and finely chopped (2 oz/55 g total)
- 1 tsp low-sodium beef bouillon granules 5 mL
- 1/4 cup water 60 mL
- 1 to 2 Tbsp fresh chives, sliced diagonally 15 to 30 mL
- 1. Preheat oven to 200 °F (95 °C).
- 2. Place mushrooms in a large, resealable plastic bag. Add wine, 2 tsp (10 mL) canola oil, and pepper flakes. Seal bag and toss back and forth to coat evenly. Marinate for 15 minutes, turning frequently.
- 3. Meanwhile, sprinkle black pepper and salt evenly over beef, and let stand 15 minutes at room temperature. Heat 1 tsp (5 mL) canola oil in a large nonstick skillet over medium-high heat, tilting to coat bottom lightly. Add beef, cook 4 minutes on one side, turn, and cook 2 minutes or to desired doneness. Put on an oven-proof plate and place in the oven to keep warm.
- 4. Remove mushrooms from marinade, reserving marinade. Coat pan residue in skillet with cooking spray and cook shallots 30 seconds, stirring constantly. Add mushrooms, coat with cooking spray, and cook 3 minutes or until tender, stirring frequently using two utensils. Add reserved marinade, bouillon granules, and water. Boil for 1 minute to thicken; remove from heat.
- 5. Place steaks on individual dinner plates. Add any leftover beef juices to mushroom mixture, stir well, and spoon equal amounts over each steak. Sprinkle evenly with chives.
1 steak + 1/3 cup (75 mL) mushrooms
|Total Fat||9 g|
|Saturated Fat||2.5 g|
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