23 Feb Beef Tenderloin Steaks with Shiitake Mushroom Sauce
Prep Time: 5 minutes / Cook Time: 7 minutes / Serving: 4
- 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- Cooking spray
- 2 teaspoons butter
- 2 garlic cloves, minced
- 4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
- 1/2 teaspoon chopped fresh thyme
- 2 tablespoons balsamic vinegar
- 1 tablespoon water
- 1 teaspoon low-sodium soy sauce
- 1 tablespoon fresh thyme leaves
- 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.