Steak Au Poivre with Mushroom Demi-Glace
main dishes

Steak Au Poivre with Mushroom Demi-Glace

A special occasion dish – seared pepper-coated beef tenderloin steaks in a rich thyme-accented red wine and mushroom sauce.
  • 15m

    prep time

  • 25m

    Cook Time

  • 12

    Ingredients

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Ingredients

4

Servings

Instructions

  • Mix stock, wine, tomato paste, thyme and garlic powder in medium bowl until well blended. Add mushrooms; toss to coat well. Set aside. Coat beef on both sides with pepper, pressing firmly so pepper adheres to the meat.

  • Melt butter in large nonstick skillet on medium-high heat. Add steaks; cook 4 to 5 minutes per side or until desired doneness. Remove steaks to plate; keep warm. Add onion to skillet; cook and stir 2 minutes or until softened. Add flour and sea salt; cook and stir 1 minute.

  • Pour mushroom mixture into skillet. Bring to boil and cook 10 to 12 minutes or until sauce is thickened and mushrooms are tender, stirring occasionally. Return steaks to skillet; cook 1 minute or until heated through. Season to taste, as desired.

Nutrition information (per Serving)

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