Peppered Steaks with Asiago Cheese

Beef tenderloin is topped with a rich mushroom sauce in this elegant, yet simple, 20-minute dinner.


Peppered Steaks with Asiago Cheese

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Servings: 4
Serving size: 3  ounces cooked meat, 1/4 oz cheese, and 1/4 cup mushroom mixture
Total Time: 20 mins
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Ingredients
  • 4   
    beef tenderloin steaks, cut 3/4-inch thick (about 1 pound)
  • 1   teaspoon 
    coarsely ground black pepper
  • 1   tablespoon 
    olive oil
  • 1/4  cup 
    lower sodium beef broth
  • 2  4  ounce package 
    sliced cremini, shiitake, or portobello mushrooms or one 8-ounce package sliced button mushrooms (about 3 cups)
  • 1   ounce 
    Asiago cheese, shaved
  • 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 (145 degrees F) to medium (160 degrees ). 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.
Tip
  • Substitution Tip: Switch out the shaved Asiago cheese for Parmesan cheese in the shaved, shredded, or grated form.
Nutrition information
Per Serving: cal. (kcal) 352, Fat, total (g) 26, chol. (mg) 82, sat. fat (g) 10, carb. (g) 3, Monosaturated fat (g) 11, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 1, pro. (g) 26, vit. A (IU) 146, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 20, Cobalamin (Vit. B12) (g) 1, sodium (mg) 165, Potassium (mg) 529, calcium (mg) 91, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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