Ingredients

  • 4 (4-ounce) grass-fed beef tenderloin steaks, trimmed (about 1 inch thick)
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
  • 2 garlic cloves, minced
  • 1 tablespoon low-sodium soy sauce
  • 1/4 cup Madeira wine or dry sherry
  • 3 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon salt
  • 1/2 teaspoon salt
  • 4 shallots, peeled and quartered

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Heat oil in a large nonstick skillet over medium-high heat.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add shallots; saut 3 minutes or until lightly browned.
  • INGREDIENTS:
  • Length: 3 minutes

Step 3

  • Add thyme, 1/8 teaspoon salt, crushed red pepper, and mushrooms; saut 6 minutes or until lightly browned.
  • INGREDIENTS:
  • Length: 6 minutes

Step 4

  • Add garlic; saut 2 minutes. Stir in wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Stir in parsley; cover and set aside.
  • INGREDIENTS:
  • Length: 2 minutes

Step 5

  • Heat a grill pan over medium-high heat. Coat pan with cooking spray.
  • INGREDIENTS:
  • EQUIPMENT:

Step 6

  • Sprinkle steaks with 1/2 teaspoon salt and black pepper.
  • INGREDIENTS:

Step 7

  • Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 3 minutes

Step 8

  • Let stand 5 minutes.
  • Length: 5 minutes

Step 9

  • Serve with mushroom mixture.
  • INGREDIENTS:

Step 10

  • 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
  • INGREDIENTS: