Grass-Fed Beef Tenderloin Steaks with Sauteed Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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At taste testing, we found that grass-fed beef's mineral-like flavor is enhanced by grilling. Ingredients:
1 tablespoon extra-virgin olive oil |
4 shallots, peeled and quartered |
2 teaspoons chopped fresh thyme |
1/8 teaspoon salt |
1/8 teaspoon crushed red pepper |
3 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster) |
2 garlic cloves, minced |
1/4 cup madeira wine or dry sherry |
1 tablespoon low-sodium soy sauce |
2 tablespoons chopped fresh parsley |
cooking spray |
4 (4-ounce) grass-fed beef tenderloin steaks, trimmed (about 1 inch thick) |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until lightly browned. Add thyme, 1/8 teaspoon salt, crushed red pepper, and mushrooms; sauté 6 minutes or until lightly browned. Add garlic; sauté 2 minutes. Stir in wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Stir in parsley; cover and set aside.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steaks with 1/2 teaspoon salt and black pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Serve with mushroom mixture.
3. 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 $18. —Karen MacNeil
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