Succulent Filet In A Field Of Greens


Succulent Filet In A Field Of Greens

Succulent Filet In A Field Of Greens

Delicious Tenderloin Steaks are cooked to perfection and placed on a bed of greens, cherry tomatoes and sautéed mushrooms.


  • 4 beef Tenderloin Steaks
  • 1 tablespoon olive oil
  • 3 cups assorted wild mushrooms
  • 3 teaspoons minced garlic
  • 1 teaspoon chopped fresh thyme
  • 2 cups red and/or yellow cherry tomatoes
  • 2 tablespoons
  • white wine
  • 1/2 cup mixed baby salad greens

No. Servings:


Cooking time:

25 Minutes


  1. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 teaspoon garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove to medium bowl; cool slightly.
  2.  Meanwhile, combine remaining 2 teaspoons garlic and thyme. Press evenly onto beef Tenderloin Steaks. Place steaks in same skillet over medium heat; cook 10 to 13 minutes for medium rare (56°C) to medium (63°C) , 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 and Enjoy!

*Courtesy of Beef It’s What’s For Dinner.

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