Sauteed Steaks with Spring Onion-Mushroom Sauce

By LPGerrald

Ingredients

• 4 (4-5 oz) beef tenderloin steaks (3/4 inch thick)
• 1 teaspoon freshly ground pepper, divided
• 1/2 teaspoon salt, divided
• 3 tablespoons unsalted butter, divided
• 1 tablespoon canola oil
• 2 cups sliced mixed mushrooms, such as shitake, oyster, crimini, button or portobello (if using shitake, remove stems)
• 3 large garlic cloves, minced
• 2/3 cup red wine
• 1/2 cup sliced green onions
• 1/2 cup chopped fresh chives

Details

Servings 4

Preparation

Step 1

Sprinkle steaks with 3/4 teaspoon of pepper and 1/4 teaspoon salt. Heat large skillet over medium-high heat until hot. Add 2 tablespoons butter and 1 tablespoon oil; heat until butter is melted. Add steaks; cook 4-6 minutes or until desired doneness, turning once. Place on plate; cover loosely with foil.

In same skillet, melt remaining butter. Add mushrooms; cook 3 minutes or until softened and juices begin to form, stirring frequently. Add garlic; cook 30 seconds or until fragrant. Sitr in wine; remaining salt and pepper and boil 2 minutes or until slightly reduced, stirring to scrape up any browned bits. Sitr in green onions and chives. Serve mushroom sauce over steaks.