Delicious Tenderloin Steaks are cooked to perfection and placed on a bed of greens, cherry tomatoes and sautéed mushrooms.
Succulent Filet In A Field Of Greens
Succulent Filet In A Field Of Greens
INGREDIENTS
- 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:
4
Cooking time:
25 Minutes
INSTRUCTIONS
- 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.
- 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.
- Add tomatoes, salad greens and vinaigrette to mushrooms; toss lightly to coat.
- 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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