Beef Tenderloin with Balsamic-Coffee Sauce

Ingredients

• 3/4 tsp coarsely ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 4 beef tenderloin steaks (5 oz), about 1-inch thick
• 2 Tbsp canola oil
• 4 large shallots, peeled and finely chopped
• 6 oz sliced portabella mushrooms
• 3/4 cup strong coffee
• 1/4 cup balsamic vinegar

Preparation

1. Preheat oven to 200 °F.
2. In small bowl, combine black pepper, garlic powder, onion powder and 1/4 tsp salt. Sprinkle both sides of steaks with spice mixture, pressing down with fingertips to adhere. Set aside. Let stand for 15 minutes.
3. Heat 1 Tbsp canola oil in large, nonstick skillet over medium-high heat. Cook steaks 4 minutes, turn and cook 2-4 minutes longer or until desired doneness. Place steaks on separate plate and place in oven to keep warm.
4. Heat remaining 1 Tbsp 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.
5. To skillet, add coffee, vinegar and remaining 1/4 tsp 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.

Calories:	170		Total Fat:	8g
Cholesterol:	20mg		Protien:	10g
Carbohydrates:	15g		Sodium:	320mg

Serves

Yield 4 servings. Serving size 3-1/2 oz beef, 1/3 cup mushroom mixture and 1 Tbsp sauce.

Source

CanolaInfo.org

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