Succulent Filet in a Field of Greens Special Entertaining
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Servings
Serves 4
Prep Time
5 minutes
Cook Time
13 minutes
Cooking Method
Pan Broiling
Beef Type
Shortloin
Ingredients
- 4 beef tenderloin (filet) steaks, cut 1 inch thick
- 1 Tbsp. olive oil
- 3 tsp. minced garlic, divided
- 1 tsp. chopped fresh thyme
- 3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)
- 2 cups red and/or yellow cherry tomatoes, cut in half
- 2 Tbsp. champagne or white wine vinaigrette
- Salt and pepper
- 1/2 cup mixed baby salad greens
Instructions
Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 tsp. garlic, cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove to medium bowl; cool slightly.
Meanwhile, combine remaining 2 tsp. garlic and thyme. Press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 10 to 13 minutes for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally. Remove to platter.
Add tomatoes, salad greens and vinaigrette to mushrooms; toss lightly to coat.
Season steaks with salt and pepper, as desired. Serve with salad.
Tips from Our Cook
Three cups sliced button mushrooms can be substituted for assorted wild mushrooms.
Nutritional Information
Nutrition information per serving: 273 calories; 14 g fat (3 g saturated fat; 5 g monounsaturated fat); 67 mg cholesterol; 182 mg sodium; 8 g carbohydrate; 2.4 g fiber; 27 g protein; 10.6 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 2.5 mg iron; 30.0 mcg selenium; 5.1 mg zinc; 126.4 mg choline.
