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

More From Cooking Light

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
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grass-Fed Beef Tenderloin Steaks with Sautéed Mushrooms Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy