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Succulent Filet in a Field of Greens
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 10 Min. Cook Time: 15 Min. What you need:
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+ 4 beef tenderloin (filet) steaks, cut 1-in. thick
+ 1 Tbsp. olive oil + 3 tsp. minced garlic, divided + 1 tsp. chopped fresh thyme + 3 c. assorted wild mushrooms (such as cremini, oyster, shiitake, enoki or morel) + 2 c. red and/or yellow cherry tomatoes, cut in half + 2 Tbsp. champagne or white wine vinaigrette + salt and pepper + 1/2 c. mixed baby salad greens What to do:
1. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 tsp. garlic; cook and stir 2-4 min. or until mushrooms are tender and browned. Remove to medium bowl; cool slightly.
2. Meanwhile, combine remaining 2 tsp. garlic and thyme. Press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 10-13 min. for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter. 3. Add tomatoes, salad greens and vinaigrette to mushrooms; toss lightly to coat. 4. Season steaks with salt and pepper, as desired. Serve with salad. * Recipe Courtesy of The Beef Checkoff. Nutritional information:
Calories: 272; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 67mg; Total Carbs: 8g; Fiber: 2g; Protein: 27g; Sodium: 182mg;
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