Beef tenderloin steaks with red wine-mushroom sauce from Cooking Light Fresh Food Fast: Over 280 Incredibly Flavorful Recipes (page 274) by Cooking Light Magazine

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Wedge salad with sour cream-mustard seed dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on December 28, 2018

    My husband and I liked this recipe but not as much as two others in the same cookbook. We were looking to change it up with steak, and this recipe did that. Surprisingly, the fresh minced rosemary added more flavor to the dish than the sautéed mushrooms in red wine, so I wouldn’t leave the rosemary out. I served the steak with oven baked potatoes and a full leaf romaine salad with cherry tomatoes and blue cheese dressing.

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