Grass-Fed Beef Tenderloin Steaks With Sautéed Mushrooms
- 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
- 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.
- 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.
- 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
extravirgin olive oil, shallots, thyme, salt, red pepper, mushroom blend, garlic, madeira wine, soy sauce, parsley, cooking spray, tenderloin, salt, freshly ground black pepper
Taken from www.myrecipes.com/recipe/grass-fed-beef-tenderloin-steaks-with-sauted-mushrooms (may not work)