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Beef Tenderloin Steaks with Shiitake Mushroom Sauce

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 1 steak, 1/4 cup mushroom mixture, and 3/4 teaspoon thyme leaves)
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

Nutrition Information

  • calories 326
  • caloriesfromfat 31 %
  • fat 11.2 g
  • satfat 4.7 g
  • monofat 4.2 g
  • polyfat 0.5 g
  • protein 34.9 g
  • carbohydrate 22.9 g
  • fiber 3.2 g
  • cholesterol 95 mg
  • iron 2.9 mg
  • sodium 428 mg
  • calcium 34 mg

How to Make It

  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