Beef Tenderloin Steaks with Shiitake Mushroom Sauce

Name: Beef Tenderloin Steaks with Shiitake Mushroom Sauce
Yield: 4 servings (serving size: 1 steak, 1/4 cup mushroom mixture, and 3/4 teaspoon thyme leaves)
Ingredients: 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick); ½ teaspoon salt, divided; ¼ teaspoon freshly ground black pepper, divided; Cooking spray; 2 teaspoons butter; 2 garlic cloves, minced; 4 cups thinly sliced shiitake mushroom caps (about 8 ounces); ½ teaspoon chopped fresh thyme; 2 tablespoons balsamic vinegar; 1 tablespoon water; 1 teaspoon low-sodium soy sauce; 1 tablespoon fresh thyme leaves

7 Ratings
4 Reviews

The steaks are sautéed in cooking spray to create a crust, while the mushrooms are sauteed in butter for flavor. Since the mushrooms release liquid as they cook, the butter is less likely to burn. Shiitake mushrooms create a sublime sauce with deep, earthy flavor, but you can substitute any other mushroom variety. Serve with mashed potatoes and Broccolini.

Recipe by Cooking Light April 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:

4 servings (serving size: 1 steak, 1/4 cup mushroom mixture, and 3/4 teaspoon thyme leaves)

Nutrition Info

Directions

Step 1
Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; sauté 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.

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Step 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; sauté 30 seconds, stirring constantly. Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; sauté 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tablespoon water, and soy sauce; cook 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.
Step 3
Wine note: Merlot can be as serious as many cabernets. It's also a natural with both red meat and mushrooms, making it a good partner for this dish. California's Paso Creek Merlot 2005 ($20) has flavors of dark cherry and smoke with a savory edge that will highlight the thyme, while firm, drying tannins balance the steak and buttery mushrooms. —Jeffery Lindenmuth

Nutrition Facts

Per Serving:

326 calories; calories from fat 31%; fat 11.2g; saturated fat 4.7g; mono fat 4.2g; poly fat 0.5g; protein 34.9g; carbohydrates 22.9g; fiber 3.2g; cholesterol 95mg; iron 2.9mg; sodium 428mg; calcium 34mg.

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daneanp

09/27/2014

These mushrooms are amazing with the steak. We did use our Traeger grill to cook the steaks to medium rare with hickory pellets. I used garlic salt and pepper on the tenderloins. Wonderful 24 years of wedded bliss! Served with Sundried Tomato Au Gratin Potatoes (also CL) and oven roasted cauliflower. Better than any restaurant.

icancookthat

09/28/2011

I actually just made the mushroom sauce and really enjoyed it over mashed potatoes. I increased the amount of balsamic vinegar, water, and soy sauce to make more of a gravy but kept the same ratio. Check out my post here: http://www.icancookthat.org/2011/09/mashed-potatoes-with-mushroom-sauce.html

dkmerola

01/01/2009

Excellent. I used 75% baby bellas and 25% white mushrooms. Did NOT add the last T of fresh Thyme...find thyme can be overpowering some times. Very Veryt Good

dory92064

11/24/2008

I wouldn't call the mushrooms a 'sauce', but they are delicious - wonderful flavor -- even my husband commented on their flavor. Definitely a keeper. I used a mix of shiitake and baby portobella mushrooms and served with grilled filet mignon. Chive Mashed Potatoes and Brussels Sprouts w/Currants & Pine Nuts -- both outstanding CL recipes -- rounded out the meal.

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