Recipe Image

Beef Tenderloin Steaks with Brandied Mushrooms

  • 15 m
  • 40 m
Diabetic Living Magazine
“Brandied mushrooms go perfectly with a nice, juicy steak. This recipe uses coffee and a touch of balsamic vinegar to intensify the flavoring in the brandied portobello mushrooms.”


    • 4 beef tenderloin steaks, about ¾ inch thick (5 ounces each)
    • ½ teaspoon salt
    • ½ teaspoon coarsely ground pepper
    • ½ teaspoon instant coffee granules
    • 1 teaspoon balsamic vinegar
    • ½ cup brandy, divided
    • Cooking spray
    • 8 ounces portobello mushrooms, sliced (about 3½ cups)
    • 1 tablespoon tub-style 60-70% vegetable oil spread


  • 1 Place the beef on a plate. Combine the salt and pepper in a small bowl; sprinkle half of the mixture evenly over both sides of the beef and let stand for 15 minutes. Preheat oven to 200°F.
  • 2 Meanwhile, add coffee granules, vinegar, and all but 1 tablespoon of the brandy to the remaining salt and pepper; set aside.
  • 3 Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Coat mushrooms with additional cooking spray and add to the skillet. Cook for 5 minutes or until most of the liquid is absorbed. Transfer to bowl.
  • 4 Place the skillet over medium-high heat; heat for 1 minute. Add the steaks; cook for 3 minutes on each side. Reduce to medium-low, turn and cook for 2 minutes or until desired doneness (medium-rare 145°F or medium 160°F). Place on four individual dinner plates, cover with foil and place in oven to keep warm.
  • 5 Add the brandy mixture to the skillet; return to heat. Bring to a boil over medium-high heat and boil for 1 minute or until reduced to ¼ cup liquid. Stir in the mushrooms and cook over medium-high heat for 1 to 2 minutes or until most of the liquid is evaporated, remove from heat, stir in the remaining 1 tablespoon brandy and the vegetable oil spread. Spoon evenly over the beef, top with additional coarsely ground pepper, if desired, and serve immediately.
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