Tenderloin Steaks With Royal Mushroom Sauce
|Beef tenderloin steaks||6 , cut 1 inch thick|
|Chopped fresh mushrooms||1⁄2 Cup (8 tbs)|
|Sliced green onion with tops||1⁄4 Cup (4 tbs)|
|Burgundy||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Tablespoon|
In skillet, cook steaks in butter over medium-high heat to desired doneness, turning occasionally.
Allow 9 to 10 minutes total cooking time for rare; or 11 to 12 minutes for medium.
Season with a little salt and pepper.
Transfer steaks to serving platter; keep hot.
In same skillet, cook mushrooms and green onion till tender but not brown.
Blend in cornstarch.
Stir in Burgundy, water, parsley, 1 teaspoon salt, and dash pepper; cook and stir till thickened and bubbly.
Cook and stir 1 minute more.