Beef Tenderloin with Balsamic-Coffee Sauce
This full flavored entrée is guaranteed to satisfy your appetite!
3/4 teaspoon coarsely ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt - divided use
4 beef tenderloin steaks (5 ounces each), about 1-inch thick
2 tablespoons canola oil - divided use
4 large shallots, peeled and finely chopped
6 ounces sliced portabella mushrooms
3/4 cup strong coffee
1/4 cup balsamic vinegar
- Preheat oven to 200°F (93.3°C).
- In small bowl, combine black pepper, garlic powder, onion powder and 1/4 teaspoon salt. Sprinkle both sides of steaks with spice mixture, pressing down with fingertips to adhere. Set aside. Let stand for 15 minutes
- Heat 1 tablespoon canola oil in large, nonstick skillet over medium-high heat. Cook steaks 4 minutes, turn and cook 2 to 4 minutes longer or until desired doneness. Place steaks on separate plate and place in oven to keep warm.
- Add remaining 1 tablespoon canola oil to pan residue in skillet, cook shallots 15 seconds, stirring constantly. Add mushrooms and cook 3 minutes or until tender, stirring frequently, using two utensils as you would with stir-fry. Spoon equal amounts over beef and return to oven to keep warm.
- To skillet, add coffee, vinegar and remaining 1/4 teaspoon salt. Bring to a boil over medium-high heat, continue to boil 4 or so minutes or until reduced to 1/4 cup. Spoon over all and top with additional coarsely ground black pepper, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 170; Total Fat: 8g; Saturated Fat: 1g; Cholesterol: 20mg; Total Carbs: 15g; Fiber: 1g; Protein: 10g; Sodium: 320mg.
Recipe and photograph courtesy of CanolaInfo.org.