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
  • 270
    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. Cook's Tip: Three cups sliced button mushrooms can be substituted for assorted wild mushrooms.
  3. 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 (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter.
  4. Add tomatoes, salad greens and vinaigrette to mushrooms; toss lightly to coat.
  5. Season steaks with salt and pepper, as desired. Serve with salad.

Safe Handling Tips

Nutrition Information

Butcher Counter

Tenderloin 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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