Grass-Fed Beef Tenderloin Steaks With Sautéed Mushrooms Recipe

Name: Grass-Fed Beef Tenderloin Steaks With Sautéed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute 3 minutes or until lightly browned. Add thyme, 1/8 teaspoon salt, crushed red pepper, and mushrooms; saute 6 minutes or until lightly browned. Add garlic; saute 2 minutes. Stir in wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Stir in parsley; cover and set aside.
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 $ -Karen MacNeil

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 4 shallots, peeled and quartered, 2 teaspoons chopped fresh thyme, 1/8 teaspoon salt, and more.

Yes, Grass-Fed Beef Tenderloin Steaks With Sautéed Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grass-Fed Beef Tenderloin Steaks With Sautéed Mushrooms

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