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Brookhaven Retreat is Accredited by the Joint Commission on Accreditation of Health Organizations and is licensed by the State of Tennessee Department of Mental Health and Developmental Disabilities.


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Beef Tenderloin with Shiitake Mushroom Sauce

Saturday, 14 December 2013 08:26  by Jessica W.

Earthy mushrooms are underused in sauces and gravies. Here they lend a depth of flavor to a steak sauce that tastes fantastic poured over mashed potatoes and green beans. Try this filling dinner followed by a rich chocolate dessert for the perfect weekend treat!


  • 4 (4-ounce) beef tenderloin steaks (about 1 inch thick), trimmed
  • 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 lower-sodium soy sauce
  • 1 tablespoon fresh thyme leaves


  1. Sprinkle steaks with ¼ teaspoon salt and 1/8 teaspoon pepper.
  2. Heat a large nonstick skillet over medium-high heat.
  3. Coat pan with cooking spray.
  4. Add steaks to pan and sauté 3 minutes on each side or until desired degree of doneness has been reached.
  5. Transfer steaks to a serving platter and keep warm.
  6. Heat pan over medium-high heat.
  7. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides.
  8. Add garlic to pan; sauté 30 seconds, stirring constantly.
  9. Add mushrooms, ½ teaspoon chopped thyme, remaining ¼ teaspoon salt, and remaining 1/8 teaspoon pepper to pan; sauté 3 minutes or until mushrooms are tender, stirring frequently.
  10. Stir in vinegar, 1 tablespoon water and soy sauce; cook one minute or until liquid almost evaporates.
  11. Spoon mushroom mixture over steaks.
  12. Sprinkle with thyme leaves.

Source: Cooking Light

Last modified on Friday, 13 December 2013 19:32

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