Beef Tenderloin Steaks With Shitake Mushroom Sauce

• 4 - 4oz. Beef tenderloin steaks, 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 C. thinly sliced Shiitake mushroom caps (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

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 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 pay; saute 30 seconds, stirring constantly. Add mushrooms, 1/2 tsp chopped thyme, remaining salt and pepper to pan. Saute 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tbsp. water, soy sauce; cook 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme.

tenderloin, salt, ground black pepper, cooking spray, butter, garlic, shiitake mushroom, thyme, balsamic vinegar, water, soy sauce, thyme

Taken from www.epicurious.com/recipes/member/views/beef-tenderloin-steaks-with-shitake-mushroom-sauce-50001029 (may not work)