December 19, 2011

Blue Cheese Topped Tenderloin with Mushrooms

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.

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