Beef Tenderloins In Wild Mushroom Sauce
|Long grain and wild butter and herb rice||12 Ounce (2 boxes, UNCLE BEN'S Brand)|
|Bacon slices||4 , cut into 1 inch pieces|
|Beef tenderloin steaks/1 pound, beef top sirloin steak, cut into 4 pieces||16 Ounce (4 pieces, 4 ounce each)|
|Beef top sirloin steak||1 Pound, cut into 4 pieces|
|Sliced mushrooms||4 Ounce (1 package, mixed exotic crimini, shiitake and oyster or button mushrooms)|
|Chopped onions||1 Cup (16 tbs)|
|Half and half||2⁄3 Cup (10.67 tbs)|
|Dijon mustard||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
1 As per the package directions, prepare the rice.
2 In a large skillet,cook bacon over medium-high heat until crisp.
3 Remove bacon from the skillet, reserving 1 tablespoon drippings.
4 Drain the bacon well on paper towels.
5 Set aside.
6 To the drippings in skillet, add the steaks.
7 Cook for 2 minutes on each side or until browned.
8 Reduce the heat to medium and continue to cook the steaks for 3 to 4 minutes on each side for medium-rare or to desired doneness.
9 Remove the steaks from the skillet, reserving drippings in the skillet.
10 Cover to keep warm.
11 To the drippings in skillet, add the mushrooms and onions.
12 Cook, stirring over medium heat until tender, for about 5 minutes.
13 In a small bowl, combine half-and-half, mustard and Worcestershire sauce; mix well.
14 Combine with bacon in the skillet.
15 Cook for 3 minutes or until the sauce thickens, stirring occasionally.
16 Return steaks to skillet.
17 Continue cooking for about 3 minutes or until hot, turning once.
18 Season with salt and pepper to taste, if desired.
19 Place the steaks on serving plates and top with sauce.
20 Serve with rice.