|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 servings (3 oz cooked meat, 1/4 oz cheese, and 1/4 cup mushroom mixture)
- Calories352
- Total Fat (g)26
- Saturated Fat (g)10
- Monounsaturated Fat (g)11
- Polyunsaturated Fat (g)1
- Cholesterol (mg)82
- Sodium (mg)165
- Carbohydrate (g)3
- Total Sugar (g)1
- Fiber (g)1
- Protein (g)26
- Vitamin C (DV%)2
- Calcium (DV%)9
- Iron (DV%)11
*Percent Daily Values are base on a 2,000 calorie diet
Peppered Steaks with Asiago Cheese
Makes:
4 servings (3 oz cooked meat, 1/4 oz cheese, and 1/4 cup mushroom mixture)
Start to Finish: 20 minutes
Ingredients
- 4 beef tenderloin steaks, cut 3/4 inch thick (about 1 pound)
- 1 teaspooncoarsely ground black pepper
- 1 tablespoonolive oil
- 1/4 cuplower sodium beef broth
- 2 4-ounce packagessliced cremini, shiitake, or portobello mushrooms or one 8-ounce package sliced button mushrooms (about 3 cups)
- 1 ounceAsiago cheese, shaved
- 1/4 cupfresh spinach leaves (optional)
Directions
Trim fat from steaks. Rub both sides of steaks with pepper. In a large skillet heat olive oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once halfway through cooking time. Allow 7 to 9 minutes for medium rare (145¿¿F) to medium (160¿¿). Transfer steaks to serving platter; keep warm.
Add beef broth to skillet. Cook and stir until bubbly to loosen any browned bits in bottom of skillet. Add mushrooms; simmer, uncovered for 4 minutes. Spoon sauce over steaks to serve. Sprinkle with shaved cheese. If desired, garnish with fresh spinach leaves.
Substitution Tip: Switch out the shaved Asiago cheese for Parmesan cheese in the shaved, shredded, or grated form.
