Beef Tenderloin Steaks with Shitake Mushroom Sauce
Christin Davis
ingredients
- 4 (4 oz.) beef tenderloin steaks trimmed (1 inch thick)
- 1/2 tsp salt, divided
- 1/4 tsp. freshly ground black pepper, divided
- Cooking spray
- 2 tsp. butter
- 2 garlic cloves, minced
- 4 cups thinly sliced shitake mushroom caps (about 8 oz.)
- 1/2 tsp. chopped fresh thyme
- 2 tbsp. balsamic vinegar
- 1 tbsp. water
- 1 tsp. low-sodium soy sauce
- 1 tbsp. fresh thyme leaves
directions
- 1
Sprinkle steaks with 1/4 tsp. salt and 1/8 tsp. pepper. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add steaks to pan; saute 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.
- 2
Heat pan over medium high heat. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides. Add garlic to pan; saute 3o seconds, stirring constantly. Add mushrooms, 1/2 tsp. chopped thyme, remaining 1/4 tsp. salt, and remaining 1/8 tsp. pepper to pan; saute 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tbsp. water, and soy sauce; cook 1 minute or until liquid almost evaporates. Spoon mushrooms= mixture over steaks. Sprinkle with thyme leaves.
Source: Christin Davis
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