Categories: Steak
Ingredients
- 6 beef tenderloin steaks, cut 1 inch thick
- 1/2 tsp black pepper
- 1 tsp dried thyme or oregano
- 1/4 tsp salt
- Nonstick cooking spray
- 1/2 tsp instant beef bouillon granules
- 3/4 cup sliced fresh shiitake mushrooms
- 3/4 cup milk
- 2 tbsp all-purpose flour
- 2/3 cup sour cream
Directions
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Trim fat from steaks. Rub steaks with pepper, 1/2 tsp of the thyme and the salt. Coat a large nonstick skillet with cooking spray. Heat over medium-high heat. Add steak; reduce heat to medium. Cook until desired doneness, turning once. Allow 12 to 14 minutes for medium-rare. Remove steaks from skillet; keep warm.
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Add 1/3 cup water and bouillon granules to skillet. Bring to boiling. Add mushrooms; cook until tender. Stir together milk, flour and the remaining 1/2 tsp thyme; add to mushroom mixture. Cook and stir until bubbly. Stir in sour cream; heat through. Serve with steak.