NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef Tenderloin

1/2 cup Mushrooms

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

2 tbsp Panko Bread Crumbs

1 clove Garlic

1 small Shallot

2 tbsp Dry White Wine

1/4 cup Low-Fat Milk

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Combine chopped fresh thyme, rosemary, and panko bread crumbs in a small bowl. Add a pinch of salt and pepper.

• 3

  Pat the beef tenderloin dry and season it with salt and pepper. Press the herb-breadcrumb mixture onto the surface of the meat to form a crust.

• 4

  Heat olive oil in an oven-safe skillet over medium-high heat. Sear the beef tenderloin on all sides until browned, about 2-3 minutes per side.

• 5

  Transfer the skillet to the preheated oven and roast the tenderloin for about 8-10 minutes for medium-rare, or until it reaches your desired doneness. Remove the beef and cover loosely with foil to rest.

• 6

  In the same skillet, add finely chopped shallot and minced garlic. Sauté for about 1-2 minutes until fragrant.

• 7

  Add sliced mushrooms and cook until they soften, about 3-4 minutes.

• 8

  Pour in the dry white wine and let it simmer until reduced by half.

• 9

  Stir in the low-fat milk and let the sauce simmer for another 2-3 minutes until it slightly thickens. Adjust seasoning with salt and pepper.

• 10

  Slice the beef tenderloin and drizzle the mushroom sauce over the top. Serve immediately.