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Grass-Fed Beef Tenderloin Steaks with Sautéed Mushrooms

Photo: Randy Mayor; Styling: Rose Nguyen
Yield 4 servings (serving size: 1 steak and 1/2 cup mushroom mixture)
At taste testing, we found that grass-fed beef's mineral-like flavor is enhanced by grilling.

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

Nutrition Information

  • calories 212
  • fat 7.6 g
  • satfat 2 g
  • monofat 4 g
  • polyfat 0.5 g
  • protein 26.3 g
  • carbohydrate 11.7 g
  • fiber 1 g
  • cholesterol 60 mg
  • iron 4.5 mg
  • sodium 576 mg
  • calcium 17 mg

How to Make It

  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.

  3. Wine note: To contrast the leanness of grass-fed beef, serve it with a full-bodied, soft red. Many varietals would work, but cabernet sauvignon's structure and depth have a special affinity with beef. Try the Geyser Peak Cabernet Sauvignon 2005 from the Alexander Valley of California. It's a steal at $ —Karen MacNeil