Grass-Fed Beef Tenderloin Steaks with Sautéed Mushrooms
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 shallots, peeled and quartered
- 2 teaspoons chopped fresh thyme
- ⅛ teaspoon salt
- ⅛ teaspoon crushed red pepper
- 3 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
- 2 garlic cloves, minced
- ¼ 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)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until lightly browned. Add thyme, 1/8 teaspoon salt, crushed red pepper, and mushrooms; sauté 6 minutes or until lightly browned. Add garlic; sauté 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
