Beef Tenderloin Steaks with Shiitake Mushroom Sauce

By BARBIE

Ingredients

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

Preparation

Step 1

Sprinkle the 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; saute 3 minutes on each side or until desired degree of doneness. Transfer steaks to a 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 pan; saute 30 seconds, stirring constantly. Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; saute for 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tablespoon water, and soy sauce; cook for 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.