Grass-Fed Beef Tenderloin Steaks with Sautéed Mushrooms

Name: Grass-Fed Beef Tenderloin Steaks with Sautéed Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams grass-fed beef tenderloin steaks, trimmed (about 1 inch thick); 0 teaspoons freshly ground black pepper; 0 teaspoons crushed red pepper; 2 Tbsps chopped fresh parsley; 2 teaspoons chopped fresh thyme; 2 garlic cloves, minced; 1 Tbsp low-sodium soy sauce; 59 milliliters Madeira wine or dry sherry; 340 grams packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster); 1 Tbsp extra-virgin olive oil; 0 teaspoons salt; 1 teaspoons salt; 4 shallots, peeled and quartered

Grass-Fed Beef Tenderloin Steaks with Sautéed Mushrooms might be just the main course you are searching for. This recipe makes 4 servings with 265 calories, 28g of protein, and 11g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. If you have beef tenderloin steaks, soy sauce, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add shallots; saut 3 minutes or until lightly browned.

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Shallot

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

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Red Pepper Flakes

Mushrooms

Thyme

Salt

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.

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Soy Sauce

Parsley

Garlic

Wine

Heat a grill pan over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Grill Pan

Frying Pan

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

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Salt And Pepper

Steak

Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.

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Steak

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Frying Pan

Let stand 5 minutes.

Serve with mushroom mixture.

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Mushrooms

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 you will need

Wine

Beef

Equipment

Frying Pan

Grill Pan

Ingredients

Servings:

454grams

grass-fed beef tenderloin steaks, trimmed (about 1 inch thick)0teaspoons

freshly ground black pepper 0teaspoons

crushed red pepper 2Tbsps

chopped fresh parsley 2teaspoons

chopped fresh thyme 2

garlic cloves, minced 1Tbsp

low-sodium soy sauce 59milliliters

Madeira wine or dry sherry 340grams

packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)1Tbsp

extra-virgin olive oil 0teaspoons

salt 1teaspoons

salt 4

shallots, peeled and quartered

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Matanzas Creek Alexander Valley Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.