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Grass-Fed Beef Tenderloin Steaks with Sauteed Shiitakes
Ingredients
1 tbsp plus 2 teaspoons
macadamia nut oil
1 large
shallot, chopped
12 oz.
shiitake mushrooms, stems removed, caps quartered
1 tbsp
chopped fresh tarragon
1/2 cup
dry red wine*
3/4 cup
organic low-sodium beef broth
2 tsp
coconut aminos
1/2 tsp
sea salt
1/4 tsp
freshly ground black pepper
4 (4-ounce)
grass-fed beef tenderloin steaks, about 1 inch thick, trimmed
Instructions
STEP 1
1 Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the shallot and cook until starting to soften, 1 to 2 minutes.,
STEP 2
2 Add the mushrooms and tarragon and cook until the mushrooms have softened and stared to brown, 6 to 7 minutes.,
STEP 3
3 Stir in the wine, bring to a boil, and cook for 1 minute.,
STEP 4
4 Add the broth and coconut aminos, return to a boil and cook until slightly reduced, about 4 minutes.,
STEP 5
5 Stir in 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; transfer to a bowl and cover to keep warm.,
STEP 6
6 Wipe out the skillet with a paper towel; add the remaining 2 teaspoons oil and heat over medium heat.,
STEP 7
7 Season the steaks with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and add them to the skillet.,
STEP 8
8 Cook the steaks, turning once, until medium-rare, 3 to 4 minutes per side, or until desired doneness.,
STEP 9
9 Transfer the steaks to serving plates.,
STEP 10
10 Return the skillet to medium-high heat and add the mushrooms.,
STEP 11
11 Cook until hot, about 1 minute.,
STEP 12
12 Spoon the mushrooms over the steaks to serve.
Nutrition Facts
(per serving)
Calories:
310 calories
Servings:
4 servings
Carbohydrates:
4 g
Fat:
18 g
Fiber:
2 g
Protein:
32 g
Sugar:
2 g
Meal Effort
Preparation:
3 minutes
Cook:
21 minutes
Total:
24 minutes