Peppered Steaks with Asiago Cheese
Beef tenderloin is topped with a rich mushroom sauce in this elegant, yet simple, 20-minute dinner.
Total Time:
20 mins
Servings:
4 servings (3 oz cooked meat, 1/4 oz cheese, and 1/4 cup mushroom mixture)
Ingredients
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4 beef tenderloin steaks, cut 3/4 inch thick (about 1 pound)
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1 teaspoon coarsely ground black pepper
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1 tablespoon olive oil
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1/4 cup lower sodium beef broth
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2 4-ounce packages sliced cremini, shiitake, or portobello mushrooms or one 8-ounce package sliced button mushrooms (about 3 cups)
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1 ounce Asiago cheese, shaved
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1/4 cup fresh spinach leaves (optional)
Directions
1.
Trim fat from steaks. Rub both sides of steaks with pepper. In a large skillet heat olive oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once halfway through cooking time. Allow 7 to 9 minutes for medium rare (145F) to medium (160). Transfer steaks to serving platter; keep warm.
2.
Add beef broth to skillet. Cook and stir until bubbly to loosen any browned bits in bottom of skillet. Add mushrooms; simmer, uncovered for 4 minutes. Spoon sauce over steaks to serve. Sprinkle with shaved cheese. If desired, garnish with fresh spinach leaves.
3.
Substitution Tip: Switch out the shaved Asiago cheese for Parmesan cheese in the shaved, shredded, or grated form.
Nutrition information
Calories 352, Total Fat 26 g, Saturated Fat 10 g, Monounsaturated Fat 11 g, Polyunsaturated Fat 1 g, Cholesterol 82 mg, Sodium 165 mg, Carbohydrate 3 g, Total Sugar 1 g, Fiber 1 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 9%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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