The steaks are sautéed in cooking spray to create a crust, while the mushrooms are sauteed in butter for flavor. Since the mushrooms release liquid as they cook, the butter is less likely to burn. Shiitake mushrooms create a sublime sauce with deep, earthy flavor, but you can substitute any other mushroom variety. Serve with mashed potatoes and Broccolini.
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; sauté 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.
Heat pan over medium-high heat. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides. Add garlic to pan; sauté 30 seconds, stirring constantly. Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; sauté 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tablespoon water, and soy sauce; cook 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.
Wine note: Merlot can be as serious as many cabernets. It's also a natural with both red meat and mushrooms, making it a good partner for this dish. California's Paso Creek Merlot 2005 ($20) has flavors of dark cherry and smoke with a savory edge that will highlight the thyme, while firm, drying tannins balance the steak and buttery mushrooms. —Jeffery Lindenmuth
These mushrooms are amazing with the steak. We did use our Traeger grill to cook the steaks to medium rare with hickory pellets. I used garlic salt and pepper on the tenderloins. Wonderful 24 years of wedded bliss! Served with Sundried Tomato Au Gratin Potatoes (also CL) and oven roasted cauliflower. Better than any restaurant.
I actually just made the mushroom sauce and really enjoyed it over mashed potatoes. I increased the amount of balsamic vinegar, water, and soy sauce to make more of a gravy but kept the same ratio.
Check out my post here: http://www.icancookthat.org/2011/09/mashed-potatoes-with-mushroom-sauce.html
I wouldn't call the mushrooms a 'sauce', but they are delicious - wonderful flavor -- even my husband commented on their flavor. Definitely a keeper. I used a mix of shiitake and baby portobella mushrooms and served with grilled filet mignon. Chive Mashed Potatoes and Brussels Sprouts w/Currants & Pine Nuts -- both outstanding CL recipes -- rounded out the meal.
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