Grass-Fed Beef Tenderloin Steaks with Sautéed Mushrooms
Nov 9th, 2010
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 shallots, peeled and quartered
- 2 teaspoons chopped fresh thyme
- 1/8 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 3 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
- 2 garlic cloves, minced
- 1/4 cup Madeira wine or dry sherry
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons chopped fresh parsley
- Cooking spray
- 4 (4-ounce) grass-fed beef tenderloin steaks, trimmed (about 1 inch thick)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preparation
1. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until lightly browned. Add thyme, 1/8 teaspoon salt, crushed red pepper, and mushrooms; sauté 6 minutes or until lightly browned. Add garlic; sauté 2 minutes. Stir in wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Stir in parsley; cover and set aside.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steaks with 1/2 teaspoon salt and black pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Serve with mushroom mixture.
Serves 4
Nutritional Information: Calories: 212 Fat: 7.6g (sat 2g,mono 4g,poly 0.5g) Protein: 26.3g Carbohydrate: 11.7g Fiber: 1g Cholesterol: 60mg Iron: 4.5mg Sodium: 576mg Calcium: 17mg
Source & Image: cookinglight.com
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Written by Lea Barlow • Leave a comment
