Tenderloin Steak with Mushroom Saute

Tenderloin Steak with Mushroom Saute

By Claire Bush

Red meat lovers, rejoice. Beef tenderloin is one of the best nutritional powerhouses around. At just 210 calories for a trimmed six-ounce portion, this tender cut of steak delivers plenty of bone and muscle-building iron and is an excellent source of energy from protein. Shop for tenderloin when it’s on sale; the cuts pictured were $5 per pound with a coupon. Since tenderloin has no fat and virtually no waste, it’s a great special occasion or weekend meal for the family. Pair the meat with a quick-cooking saute of fresh mushrooms for an easy but luxe dinner.


Oven broiled Tenderloin with Mushroom Saute for 2

2 6-ounce portions of beef tenderloin steak

salt and fresh cracked black pepper

1 tsp olive oil

Rub meat with olive oil and then salt pepper to taste. Arrange on broiler pan and broil on rack 4-5 inches from heat for about 7-8 minutes per side for medium rare. Serve with mushroom saute and a green salad.


Mushroom Saute

1 8-oz package fresh mushrooms, sliced

2 TBSP chopped onion

2 TBSP red or green pepper, diced (optional)

1 TBSP butter or olive oil

Salt and cracked black pepper

Heat a 12-inch skillet on stove over high heat, then add olive oil or butter. Saute onions and peppers, if using, about 3 minutes over high heat, shaking pan often so they don’t scorch. Quickly add fresh mushrooms, rinsed and drained, and saute for an additional 3-4 minutes or until mushrooms are slightly softened. Turn into side dish or arrange over cooked tenderloin steaks. Serves 2.

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