How to prepare Grass-Fed Beef Tenderloin Steaks With Sautéed Mushrooms?
Buy Product(s): NZ Premium Grass-Fed Tenderloin Whole Piece
Preparation Time: 10 mins
Cooking Time: 15 mins
- 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 pre-sliced 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
- 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.
- 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.
- 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.
Posted by Aussie Meat and for this fabulous recipe, we thank My Recipes for the recipe link https://www.myrecipes.com/recipe/grass-fed-beef-tenderloin-steaks-with-sauted-mushrooms