Beef and mushrooms are one of those classic pairings that you can do very little wrong with. This recipe is a big flavour step up from broiling a steak and satueing some mushrooms, but with not much more work. You can play around with the mushrooms you use to give you different flavours and I have also made this dish with chicken stock rather than beef, for a slightly lighter sauce.
Beef with Mushroom Sauce
Beef with Mushroom Sauce
Serves 6
Ingredients
24 oz beef tenderloin 1 small onion, very finely chopped 1 clove garlic, crushed 2 cups finely sliced mushrooms 1 cup red wine 2 cups beef stock pinch sugar
Method
In a non stick pan sauté the onions and garlic until just transparent, two to three minutes. Add the mushrooms and continue to cook until just wilted, about five minutes. In a heavy pan, cook the beef to your liking. I have a great non stock grill pan, so I can avoid adding extra oil, if you find you need some, add the calories and fat. Put the beef stock, red wine and sugar in a pan and simmer until thickened. Just before serving add the mushroom mixture to the reduced stock. Do not be tempted to do this earlier becasue mushrooms are like little sponges and you will end up with no liquid left at all. Serve the beef topped with the mushroom sauce.
