Grass-Fed Beef Tenderloin Steaks With Sautéed Mushrooms Recipe

Ingredients

• 4 (4-ounce) grass-fed beef tenderloin steaks, trimmed (about 1 inch thick)

• 3 (4-ounce) packages pre-sliced exotic mushroom blend (such as shiitake, cremini, and oyster)

• 2 garlic cloves, minced

• 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

• 1/4 cup Madeira wine or dry sherry

• 1 tablespoon low-sodium soy sauce

• 2 tablespoons chopped fresh parsley

• Cooking spray

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

Instructions

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 the desired degree of doneness. Let stand for 5 minutes. Serve with mushroom mixture.
3. 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.