What’s Cooking?
This Valentine’s Day, skip the restaurants and treat your sweetheart to country classics.
Show your valentine some love with sizzling steak and mashed potatoes.
CHRISTEL STEIN TAMPA, FLORIDA
PREP: 20 min. • MAKES: 2 servings
2 beef tenderloin steaks
(4 ounces each)
13/4 cups sliced baby portobello mushrooms (about 4 ounces)
1/2 cup dry red wine or
reduced-sodium beef broth 1 tsp. all-purpose flour
1/2 cup reduced-sodium
beef broth
1 tsp. ketchup
1 tsp. steak sauce
1 tsp. Worcestershire sauce
1/2 tsp. ground mustard
1/4 tsp. pepper
1/8 tsp. salt
1 Tbsp. minced fresh chives,
optional
DIRECTIONS
1. Place a large nonstick skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan.
2. Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil.
3. Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for mediumrare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.
BEEF FILETS WITH PORTOBELLO SAUCE
“These tasty steaks are special but fast enough for everyday dinners.” — CHRISTEL STEVIN