Beef Tenderloin Steaks with Shiitake Mushroom Sauce

From Cooking Light, April 2008

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4 4-ounce beef tenderloin steaks, trimmed (1 inch thick)
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
2 teaspoons butter
2 garlic cloves, minced
4 cups thinly sliced shitake mushrooms (about 8 ounces)
1/2 teaspoon chopped fresh thyme
2 tablespoons balsamic vinegar
1 tablespoon water
1 teaspoon soy sauce
1 tablespoon fresh thyme leaves


  1. Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Add steaks to pan; saute 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.
  2. 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 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, water, and soy sauce; cook 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.

This one is a splurge, or maybe two splurges in one, but oh, it is awesome. With high-quality filet, the beef will melt in your mouth along with the marvelous, earthy taste of the mushrooms.