- 4 (4-ounce) beef tenderloin steaks (about 1 1/2 inches thick), trimmed
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 teaspoon canola oil
- 1/4 cup minced shallots
- 2 garlic cloves, minced
- 3 1/4 cups thinly sliced shiitake mushroom caps (7 ounces)
- 1/2 cup dry red wine or less-sodium beef broth
- 1 cup less-sodium beef broth, divided
- 2 thyme sprigs
- 1 tablespoon cornstarch
- 2 tablespoons chopped fresh parsley
- calories 236
- caloriesfromfat 40 %
- fat 10.6 g
- satfat 3.7 g
- protein 25.4 g
- carbohydrate 7.5 g
- fiber 0.8 g
- cholesterol 71 mg
- iron 2.7 mg
- sodium 464 mg
- calcium 29 mg
How to Make It
Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add steaks; cook 3 to 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
Reduce heat to medium; add shallots, garlic, and mushrooms. Sauté 2 minutes. Add wine, 1/2 cup beef broth, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Increase heat to medium-high, and cook 7 minutes, stirring occasionally and scraping pan to loosen browned bits.
Combine cornstarch and remaining 1/2 cup beef broth in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Return steaks to pan, and cook 1 minute or until thoroughly heated. Remove and discard thyme. Sprinkle with parsley.