Beef Tenderloin Steaks with Shiitake Mushroom Sauce

Beef Tenderloin Steaks with Shiitake Mushroom Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
  • 4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon water
  • 2 garlic cloves, minced
  • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
  • 2 tablespoons balsamic vinegar
  • + 17 more ingredients
    • 2 tablespoons balsamic vinegar
    • ½ teaspoon salt, divided
    • ½ teaspoon chopped fresh thyme
    • 1 teaspoon low-sodium soy sauce
    • 1 tablespoon fresh thyme leaves
    • 1 tablespoon water
    • 2 garlic cloves, minced
    • 1 teaspoon low-sodium soy sauce
    • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
    • ½ teaspoon salt, divided
    • ¼ teaspoon freshly ground black pepper, divided
    • ¼ teaspoon freshly ground black pepper, divided
    • Cooking spray
    • Cooking spray
    • 2 teaspoons butter
    • 2 teaspoons butter
    • ½ teaspoon chopped fresh thyme

1. Sprinkle steaks with 1/4 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; sauté 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter. 2. Heat pan over medium-h...

View full recipe at My Recipes

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