Succulent Filet in a Field of Greens

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.
Cook's Tip: Three cups sliced button mushrooms can be substituted for assorted wild mushrooms.
2. 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.
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.