Beef Tenderloin Steaks with Shiitake Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The steaks are sautéed in cooking spray to create a crust, while the mushrooms are sauteed in butter for flavor. Since the mushrooms release liquid as they cook, the butter is less likely to burn. Shiitake mushrooms create a sublime sauce with deep, earthy flavor, but you can substitute any other mushroom variety. Serve with mashed potatoes and Broccolini. Ingredients:
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick) |
1/2 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
cooking spray |
2 teaspoons butter |
2 garlic cloves, minced |
4 cups thinly sliced shiitake mushroom caps (about 8 ounces) |
1/2 teaspoon chopped fresh thyme |
2 tablespoons balsamic vinegar |
1 tablespoon water |
1 teaspoon low-sodium soy sauce |
1 tablespoon fresh thyme leaves |
Directions:
1. Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; sauté 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.
2. Heat pan over medium-high heat. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides. Add garlic to pan; sauté 30 seconds, stirring constantly. Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; sauté 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tablespoon water, and soy sauce; cook 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.
3. Wine note: Merlot can be as serious as many cabernets. It's also a natural with both red meat and mushrooms, making it a good partner for this dish. California's Paso Creek Merlot 2005 ($20) has flavors of dark cherry and smoke with a savory edge that will highlight the thyme, while firm, drying tannins balance the steak and buttery mushrooms. —Jeffery Lindenmuth
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