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
- Sprinkle steaks with ¼ 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 and sauté 3 minutes on each side or until desired degree of doneness has been reached.
- Transfer steaks to a serving platter and keep warm.
- 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, 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.
- Stir in vinegar, 1 tablespoon water and soy sauce; cook one minute or until liquid almost evaporates.
- Spoon mushroom mixture over steaks.
- Sprinkle with thyme leaves.
Source: Cooking Light