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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)
- Calories 352
- 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 teaspoon coarsely ground black pepper
- 1 tablespoon olive oil
- 1/4 cup lower sodium beef broth
- 2 4-ounce packages sliced cremini, shiitake, or portobello mushrooms or one 8-ounce package sliced button mushrooms (about 3 cups)
- 1 ounce Asiago cheese, shaved
- 1/4 cup fresh 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.
