Peppery Beef with Mushrooms
- Makes: 4 servings
- Start to Finish 25 mins
steak seasoning blend or cracked black pepper
beef tenderloin steaks or 2 beef top loin steaks, cut 1 inch thick (about 1 pound)
butter or margarine
olive oil or butter
sliced cremini, shiitaki, or portobello mushrooms or one 8-ounce package sliced button mushrooms (3 cups)
large leek, thinly sliced
dried thyme or oregano, crushed
5 1/2 -
- Use your fingers to press the steak seasoning onto both sides of the steaks. If using top loin steaks, cut each steak in half crosswise. In a large skillet, cook steaks in hot butter over medium heat to desired doneness, turning once. For tenderloin steaks, allow 10 to 13 minutes for medium-rare (145 degrees F) to medium (160 degrees F). For top loin steaks, allow 12 to 15 minutes for medium-rare to medium. Transfer steaks to a warm serving platter; reserving the drippings in the skillet. Keep warm.
- Add oil to drippings in skillet. Add mushrooms, leek and thyme. Cook and stir for 2 minutes. Stir in tomato juice. Bring to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes more or till leek is tender. Spoon mushroom mixture over the meat. Serve with roasted potatoes, if you like. Makes 4 servings.
(Peppery Beef with Mushrooms)Servings Per Recipe 4, calcium (mg) 20, sodium (mg) 419, iron (mg) 4, pro. (g) 26, cal. (kcal) 296, carb. (g) 5, chol. (mg) 86, vit. C (mg) 8, vit. A (IU) 486, Fat, total (g) 20, sat. fat (g) 8, fiber (g) 1