Beef Tenderloin Steaks With Brandy Mushrooms

• 4 beef tenderloin steaks, about 3/4 inch thick (5 ounces each)
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 1/2 teaspoon instant coffee granules
• 1 teaspoon balsamic vinegar
• 1/2 cup brandy
• Nonstick cooking spray
• 8 ounces portobello mushrooms, sliced (about 3-1/2 cups)
• 1 tablespoon tub-style 60 percent to 70 percent vegetable oil spread
• Directions

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

beef tenderloin, salt, ground black pepper, coffee granules, balsamic vinegar, brandy, nonstick cooking spray, portobello mushrooms, percent, directions

Taken from www.epicurious.com/recipes/member/views/beef-tenderloin-steaks-with-brandy-mushrooms-52998531 (may not work)