1 c reduced sodium beef broth
1/2 tsp salt
1/2 tsp pepper
1 tbsp plus 2 tsp olive oil
4 tenderloin steaks, about 4 oz each
1/4 c crumbled blue cheese
1/2 lb sliced shiitake mushrooms
1 tbsp sherry vinegar
- In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Season steaks with remaining 1/4 teaspoon each salt and pepper. Cook for 3 minutes, turn and top each steak with 1 tablespoon of cheese. Reduce heat to medium and cover. Cook for 2 minutes or until internal temperature of steak is 145 degrees. Set on plate and loosely cover.
- Add remaining 2 teaspoons oil and mushrooms to skillet; cook over medium-high heat for 3 minutes. Stir in remaining cup of broth and vinegar; cook 3 minutes, stirring occasionally.
- Serve with garlic mashed potatoes or country potatoes, and roasted asparagus.