Beef Tenderloin Steaks with Shiitake Mushroom Sauce

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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.

Yield: 4 servings (serving size: 1 steak, 1/4 cup mushroom mixture, and 3/4 teaspoon thyme leaves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 31%
  • Fat: 11.2g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 34.9g
  • Carbohydrate: 22.9g
  • Fiber: 3.2g
  • Cholesterol: 95mg
  • Iron: 2.9mg
  • Sodium: 428mg
  • Calcium: 34mg

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

Preparation

  1. 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. 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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