Beef Tenderloin With Mushroom Sauce

• 4 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each)
• 1 tablespoon coarsely ground pepper
• 1/2 pound sliced fresh mushrooms
• 1/3 cup butter, cubed
• 1/2 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 3/4 cup dry red wine or additional beef broth
• 1/8 teaspoon salt

1. Rub pepper onto both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
2. Meanwhile, in a large skillet, saute mushrooms in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in the broth, wine and salt. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with steaks.

beef tenderloin, ground pepper, mushrooms, butter, garlic, flour, beef broth, red wine, salt

Taken from www.tasteofhome.com/recipes/beef-tenderloin-with-mushroom-sauce/ (may not work)