Ingredients
- 2 tablespoons balsamic vinegar
- 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
- 1/4 teaspoon freshly ground black pepper, divided
- 2 teaspoons butter
- 1/2 teaspoon chopped fresh thyme
- 1 tablespoon fresh thyme leaves
- 2 garlic cloves, minced
- 1 teaspoon low-sodium soy sauce
- 1/2 teaspoon salt, divided
- 4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
- 1 tablespoon water
Ready In 45 Minutes
Servings: 4
Cooking Instructions
Step 1
- Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper.
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Step 2
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
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Step 3
- Add steaks to pan; saut 3 minutes on each side or until desired degree of doneness.
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- Length: 3 minutes
Step 4
- Transfer steaks to a serving platter.
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Step 5
- Heat pan over medium-high heat.
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Step 6
- Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides.
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Step 7
- Add garlic to pan; saut 30 seconds, stirring constantly.
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Step 8
- Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; saut 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.
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- Length: 4 minutes
Step 9
- Sprinkle with thyme leaves.
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Step 10
- 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 ($2
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Step 11
- 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
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