Beef Tenderloin with Creamy Mushroom Sauce

This hearty meal takes a tender cut of beef and cooks it in a creamy sauce.
  • 1 T. olive oil
  • 12 oz. beef tenderloin
  • 2 cloves garlic, minced
  • 2 c. sliced mushrooms
  • 1 c. milk
  • 1/2 tsp. black pepper
  • 1 T. cornstarch
  • 2 T. water
  • 2/3 c. sliced green onions
  • 1/2 c. plain lowfat yogurt

In a 10-inch skillet, heat the olive oil over medium-high heat. Add the beef tenderloin, garlic and mushrooms and cook until the meat is browned and the mushrooms are tender, but not browned.

Add the milk and pepper to the skillet and bring to a boil. Reduce the heat and simmer -- covered -- for 15-20 minutes or until the meat registers 145 degrees on a meat thermometer.

Remove the meat to a cutting board and slice into 1/4-inch thick slices against the grain. Set aside.

Meanwhile, increase the heat on the stove to medium-high and bring the milk to a boil. Mix the cornstarch and water in a small bowl and add to the skillet -- stirring constantly -- until the sauce thickens.

Return the meat to the skillet and reduce the heat to low. Add the green onions and yogurt and mix to evenly distribute them. Heat the mixture until evenly warmed. Serve over pasta or couscous.

  • Yields: 3 servings
  • Preparation Time: 30 minutes
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