Grass-Fed Beef Tenderloin Steaks with Sautéed Mushrooms

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