Monday, August 7, 2017

COOK'S DEVILED STEAKS

1 envelope (3/4-oz) brown gravy mix
2 tbsp prepared horseradish
1 can (4-oz) sliced mushrooms, drained
4 (5-oz each) beef tenderloin steaks
1/4 cup beef broth or red wine

Prepare gravy according the the package instructions. Add the horseradish and mushrooms to the gravy and mix well. Keep warm.

Heat a large heavy nonstick skillet over medium-high heat. Add steaks to the skillet and cook for 3 minutes on each side (or longer for well done). Remove steaks from the skillet and keep warm.

Add the broth or wine to the skillet and cook, stirring constantly for a minute to deglaze the pan. Pour the juices into the gravy and mix well. Serve the gravy with the steaks.

Note: Betty Crocker File photo

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