Grass-Fed Beef Tenderloin Steaks with Sautéed Mushrooms

Photo: Randy Mayor; Styling: Rose Nguyen

At taste testing, we found that grass-fed beef's mineral-like flavor is enhanced by grilling.

Yield: 4 servings (serving size: 1 steak and 1/2 cup mushroom mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 212
  • Fat: 7.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.5g
  • Protein: 26.3g
  • Carbohydrate: 11.7g
  • Fiber: 1g
  • Cholesterol: 60mg
  • Iron: 4.5mg
  • Sodium: 576mg
  • Calcium: 17mg

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

Preparation

  1. 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. 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 $18. —Karen MacNeil
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Grass-Fed Beef Tenderloin Steaks with Sautéed Mushrooms Recipe at a Glance
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