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.

  • 25
    min
  • 4
    SERVINGS
  • 273
    Cal
  • 27 g
    Protein

Ingredients & Cooking

Ingredients:

  • 4 beef Tenderloin Steaks, cut 1 inch thick
  • 1 tablespoon olive oil
  • 3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)
  • 3 teaspoons minced garlic, divided
  • 1 teaspoon chopped fresh thyme
  • 2 cups red and/or yellow cherry tomatoes, cut in half
  • 2 tablespoons champagne or white wine vinaigrette
  • 1/2 cup mixed baby salad greens

Cooking:

  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 steaks. Place steaks in same skillet over medium heat; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, 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.

Nutrition Information

Butcher Counter

Succulent Filet in a Field of GreensTenderloin Steak (Filet Mignon) Loin Primal

This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.

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