Thursday, June 24, 2010

Beef Tenderloin Steaks with Thyme Mushroom Gravy

This is my latest dinner. The bruschetta was the appetizer to this meal, and a fitting one too. These cuts of meat were fantastically tender...I made an herb rub out of salt, pepper, garlic powder, dried thyme leaves, and fresh chopped rosemary. The smell was wonderful. The meat baked in the oven at 450 degrees for about 12 minutes per side. The gravy was made from dried thyme, olive oil, mushrooms, white wine, and chicken broth. The flavor from the white wine was not my favorite; it was a bit fruity...or tangy. The rest of the meal was fantastic. Served with good old frozen mixed vegetables, it was great.


  1. My word that steak looks tender! Great job. I love the pictures...they could be used in a cookbook or magazine.

    When are you going to cook for me and Dad?

  2. I agree...I will have to try these great recipes!

  3. Your pictures are AMAZING!!!!