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Nutrition Facts

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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
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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
 

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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.

Peppered Steaks with Asiago Cheese


 
 
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