Grass-Fed Beef Tenderloin Steaks with Sautéed Mushrooms

At taste testing, we found that grass-fed beef’s mineral-like flavor is enhanced by grilling.

Yield

4 servings (serving size: 1 steak and 1/2 cup mushroom mixture)

Ingredients

• 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 presliced 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

Preparation

1. 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.

2. 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 desired degree of doneness. Let stand 5 minutes. Serve with mushroom mixture.

Wine note: 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. Try the Geyser Peak Cabernet Sauvignon 2005 from the Alexander Valley of California. It’s a steal at $18. —Karen MacNeil

Nutritional Information

Calories:

212

Fat:

7.6g (sat 2g,mono 4g,poly 0.5g)

Protein:

26.3g

Carbohydrate:

11.7g

Fiber:

1g

Cholesterol:

60mg

Iron:

4.5mg

Sodium:

576mg

Calcium:

17mg