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Nutrition Facts
Nutrition facts per serving:
- Calories 352
- Protein(gm)26
- Carbohydrate(gm)3
- Fat, total(gm)26
- Cholesterol(mg)82
- Saturated fat(gm)10
- Monosaturated fat(gm)11
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)1
- Sugar, total(gm)1
- Vitamin A(IU)146
- Vitamin C(mg)1
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)8
- Pyridoxine (Vit. B6)(mg)1
- Folate(µg)20
- Cobalamin (Vit. B12)(µg)1
- Sodium(mg)165
- Potassium(mg)529
- Calcium(DV %)91
- Iron(DV %)2
Peppered Steaks with Asiago Cheese
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 package 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 degrees F) to medium (160 degrees ). 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.
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Tip:
Substitution Tip:
Switch out the shaved Asiago cheese for Parmesan cheese in the shaved, shredded, or grated form.
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