Ingredients
3/4 cup sliced fresh mushrooms3/4 cup sliced baby portobello mushrooms3/4 cup sliced fresh shiitake mushrooms3/4 cup fresh oyster mushrooms1-1/2 teaspoons chopped shallot2 tablespoons butter2 garlic cloves, minced1/2 cup brandy1 cup beef broth1/2 cup heavy whipping cream4-1/2 teaspoons cornstarch4-1/2 teaspoons water1/4 teaspoon salt4 beef tenderloin steaks (6 ounces each)
Preparation
In a large skillet, saute mushrooms and shallot in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add brandy; cook over medium heat until liquid is evaporated.
Add broth and cream; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine cornstarch and water until smooth; stir into skillet. Return to a boil; cook and stir for 1-2 minutes or until thickened. Stir in salt.
Meanwhile, grill steaks, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with sauce.
