Beef Tenderloin Steaks with Shiitake Mushroom Sauce


 Serves 4 - 6


  1. 2 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
  2. Pinch of salt
  3. ¼ tsp freshly ground black pepper
  4. Cooking spray/ cooking oil
  5. 2 tsps butter
  6. 1 garlic cloves, minced
  7. 1 small onion, chopped
  8. 2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
  9. ½ tsp chopped fresh thyme
  10. 1 tsp low-sodium soy sauce
  11. 2 Tbs balsamic vinegar
  12. 1 tablespoon stock (soaking liquid from dried mushrooms)



      1. Prepare dried shiitake

      2. To rehydrate the mushrooms, let them sit submerged in boiling water for 20 – 30 minutes, drain, and use as usual.


      1. Heat a large nonstick skillet over high heat.
      2. Lightly coat pan with cooking oil.
      3. Sear steaks on each side to seal in the juices.
      4. Lower the heat and cook for a few minutes, depending on how rare you want it.
      5. Transfer steaks to a serving platter.


      1. Heat pan over medium-high heat.
      2. Add butter to pan.
      3. Sauté garlic and onion pieces for 30 seconds, stirring constantly.
      4. Add mushrooms, 1/2 teaspoon chopped thyme, salt, and pepper to pan.
      5. Sauté 3 minutes, stirring often.
      6. Stir in vinegar, stock, and soy sauce.
      7. Cook 1 minute or until liquid almost evaporate
         Serving suggestions:

        Season steaks lightly with salt and pepper as desired.

        Spoon mushroom mixture over steaks.

        Sprinkle with parsley or thyme leaves.

        Recipes created & tested by Elsa Dixon, Travels with Elsa