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Peppery Beef with Mushrooms
Ingredients
- 2 to 3 teaspoons steak seasoning blend or cracked black pepper
- 4 beef tenderloin steaks or 2 beef top loin steaks, cut 1 inch thick (about 1 pound)
- 2 tablespoons butter or margarine
- 1 tablespoon olive oil or butter
- 2 4 ounce package sliced cremini, shiitaki, or portobello mushrooms or one 8-ounce package sliced button mushrooms (3 cups)
- 1 large leek, thinly sliced
- 1/2 teaspoon dried thyme or oregano, crushed
- 1 5 1/2 to 6 ounce can tomato juice
Directions
1. 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.
2. 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.
