Beef Tenderloin Steaks with Mushroom Gravy
by CookingLow-Fat.com

In order to reduce fat in our family's diet, these small beef tenderloins are the only steaks we buy anymore.  But this quick and easy recipe calls for a fat-free mushroom gravy, yum!

Ingredients:

4 beef tenderloin steaks (about 4-ounces each, and trimmed of extra fat)
1/2 tsp. ground black pepper
1/4 tsp. salt
1 c. sliced mushrooms
1/4 - 1/2 c. diced onions 
1 tsp. minced garlic
1/2 c. low-salt beef broth
1/3 c. fat-free sour cream
1 - 2 T. minced parsley, fresh if possible

Directions:

* Coat a large skillet with cooking spray and preheat over medium-high heat.  Sprinkle pepper and salt over both sides of steaks and rub in gently. 

* Cook steaks in skillet for about 3 minutes on each side, or until   done as desired.  (Tenderloins are meant to be still pink in the middle, but we usually cook them a little more.)  Remove steaks from pan and let rest on a serving plate.

* To prepare gravy, add mushrooms, onions and garlic to the pan, over medium-heat heat.  Sauté for 4-5 minutes.  Add broth and bring to a boil.  Cover skillet and reduce heat, simmer for 3-4 minutes.

* In a separate bowl, add the sour cream. Then gradually add the hot mushroom mixture, stirring constantly.  A wire whisk works best.

* Stir parsley into the mushroom gravy and serve over steaks or on the side. 

Serving size: 1 steak, 1/4 c. gravy 
Cal 210
Fat 7.8 g
Chol 75mg
Carbs 6.7 g
Protein 26.2 g
Sodium 237 mg
Fiber 0.7 g

Recipe adapted from Cooking Light