Grass-Fed Beef Tenderloin Steaks with Sautéed Mushrooms

Grass-Fed Beef Tenderloin Steaks with Sautéed MushroomsRecipe
Photo: Randy Mayor; Styling: Rose Nguyen
At taste testing, we found that grass-fed beef's mineral-like flavor is enhanced by grilling.


4 servings (serving size: 1 steak and 1/2 cup mushroom mixture)

Recipe from

Cooking Light

Nutritional 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


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


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.

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 $18. —Karen MacNeil