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Beef Tenderloin with Mushroom Sauce

When you want to impress your friends, serve this elegant beef tenderloin smothered in a creamy mushroom sauce. Who would believe such a masterful entree could be so delicious and low in carbohydrates at the same time.

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3 tablespoons soy sauce
2 tablespoons rice wine
1 teaspoon Dijon mustard
⅛ teaspoon freshly ground pepper
1 beef tenderloin (1 pounds)
1 tablespoon butter, at room temperature
1 cup whipping cream
1 tablespoon Asian sesame oil
2 tablespoons canola oil
1 tablespoon minced fresh ginger
8 ounces sliced fresh button or shiitake mushrooms
12 strands of fresh chives, for garnish


Serves: 4


Preheat oven to 400 degrees F. Lightly coat a shallow pan with a nonstick vegetable spray.

Combine 1 tablespoon soy sauce, 1 tablespoon rice wine, mustard, and pepper in a small bowl and blend well. Set aside.

Place the beef tenderloin in the prepared pan. Spread the butter over the top of the beef. Bake for 20 minutes.

After 20 minutes, brush the beef with the soy sauce mixture. Bake for an additional 25 to 30 minutes or until a meat thermometer regis­ters 145 degrees F, basting occasionally. Remove the beef tenderloin from the oven. Cover loosely with aluminum foil.

To make the Mushroom Sauce, combine the whipping cream, the remaining 2 tablespoons soy sauce, the remaining 1 tablespoon rice wine, and sesame oil in a small bowl and blend well.

Heat a medium skillet over medium heat for 2 minutes. Add the canola oil and ginger and swirl the pan to coat the bottom evenly. Add the mushrooms and sauté for 2 to 3 minutes or until tender. Add the whipping cream mixture and bring to a boil over medium-high heat. Boil for 3 to 6 minutes or until the sauce thickens, stirring occasionally.

To serve, carve the beef tenderloin into slices and place them on each of four dinner plates, dividing evenly among the servings. Spoon some Mushroom Sauce over each serving. Garnish with long strands of chives, if desired.


6g carbohydrates, 622 calories, 39g protein, 48g fat, 1g dietary fiber, 908mg sodium, 195mg cholesterol

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