Beef Tenderloin Steaks With Shitake Mushroom Sauce Recipe

Ingredients

4 - 4oz. Beef tenderloin steaks, 1-inch thick

1/2 tsp. salt, divided

1/4 tsp freshly ground black pepper, divided

Cooking spray

2 tsp. butter

2 garlic cloves, minced

4 C. thinly sliced Shiitake mushroom caps (8 oz)

1/2 tsp. chopped fresh thyme

2 tbsp balsamic vinegar

1 tbsp water

1 tsp low–sodium soy sauce

1 tbsp fresh thyme leaves

Preparation

Sprinkle steaks with 1/4 tsp. salt and 1/8 tsp pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan’ saute 3 minutes on each side or until desired degree of doneness. Transfer steaks to serving platter. Heat pan over medium-high heat. Add butter to pan, swirling to coat. Cook 15 seconds or until foam subsides. Add garlic to pay; saute 30 seconds, stirring constantly. Add mushrooms, 1/2 tsp chopped thyme, remaining salt and pepper to pan. Saute 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tbsp. water, soy sauce; cook 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme.