Beef Tenderloin Steaks With Red Wine-Mushroom Sauce

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Oxmoor House


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4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Butter-flavored cooking spray

1 (8-ounce) package presliced baby portobello mushrooms

1 cup dry red wine

2 tablespoons butter

1 teaspoon minced fresh rosemary

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