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Served on toasted French bread, this simple tenderloin steak recipe is made elegant with a creamy mushroom sauce.
For a gluten free option replace the 2 teaspoons of flour in the mushroom sauce with 2 teaspoons of sweet rice flour and serve over slices of gluten free bread or on a bed of rice.
(Gluten Free Option, Egg Free, Soy Free, Nut Free)
Tenderloin Steak with Mushroom Sauce
(Gluten Free Option, Egg Free, Soy Free, Nut Free) Served on toasted French bread, this simple tenderloin steak recipe is made elegant with a creamy mushroom sauce. For a gluten free option replace the 2 teaspoons of flour in the mushroom sauce with 2 teaspoons of sweet rice flour and serve over slices of gluten free bread or on a bed of rice.
Ingredients
- ¾ lb firm fresh mushrooms
- 3 tablespoons butter
- 2 teaspoons flour
- ¼ teaspoon coarse-ground white pepper
- 1 cup heavy cream heated
- 6 Alderspring Organic Grass Fed Filet Mignon Steaks thawed
- 6 slices whole wheat French bread
- 6 tablespoons butter
- ½ cup merlot or burgundy wine
Instructions
- Slice mushrooms and sauté in 3 tablespoons of butter.
- Add flour and a bit of pepper to taste, and gently stir until flour just barely starts to brown.
- Stir in warm cream and simmer until starts to thicken.
- Keep warm while you sauté the steaks in a separate skillet in hot butter, 3 minutes per side for medium rare.
- Toast bread slices.
- Top with filets and mushroom sauce.
- Stir wine into pan juices, boil for a minute or two and then pour over steaks.
- Serve immediately
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