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Ingredients
- olive oil cooking spray
- 4 (4-ounce) beef tenderloin steaks, trimmed
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2 teaspoons butter
- 1/2 cup chopped red onion
- 1 (8-ounce) package sliced cremini mushrooms
- 2 tablespoons fresh lemon juice
- 1 (5-ounce) bag baby arugula
Details
Servings 4
Adapted from find.myrecipes.com
Preparation
Step 1
Heat a large nonstick grill pan over high heat. Coat pan with cooking spray. Sprinkle beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan and immediately turn down to medium-high heat; cook 4-5 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.
Melt butter in skillet on medium-high; coat pan with cooking spray. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, red onion, and mushrooms to pan; sauté 4 minutes or until liquid is absorbed. Combine lemon juice and arugula in a large bowl. Add mushroom mixture to arugula mixture; toss gently to combine. Arrange 1 1/2 cups salad mixture on each of 4 plates; top each serving with 1 steak.
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