Serves 4 - 6
- 2 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
- Pinch of salt
- ¼ tsp freshly ground black pepper
- Cooking spray/ cooking oil
- 2 tsps butter
- 1 garlic cloves, minced
- 1 small onion, chopped
- 2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
- ½ tsp chopped fresh thyme
- 1 tsp low-sodium soy sauce
- 2 Tbs balsamic vinegar
- 1 tablespoon stock (soaking liquid from dried mushrooms)
Prepare dried shiitake
- To rehydrate the mushrooms, let them sit submerged in boiling water for 20 – 30 minutes, drain, and use as usual.
- Heat a large nonstick skillet over high heat.
- Lightly coat pan with cooking oil.
- Sear steaks on each side to seal in the juices.
- Lower the heat and cook for a few minutes, depending on how rare you want it.
- Transfer steaks to a serving platter.
- Heat pan over medium-high heat.
- Add butter to pan.
- Sauté garlic and onion pieces for 30 seconds, stirring constantly.
- Add mushrooms, 1/2 teaspoon chopped thyme, salt, and pepper to pan.
- Sauté 3 minutes, stirring often.
- Stir in vinegar, stock, and soy sauce.
- Cook 1 minute or until liquid almost evaporate
Season steaks lightly with salt and pepper as desired.
Spoon mushroom mixture over steaks.
Sprinkle with parsley or thyme leaves.