COOKING TENDERLOIN STEAKS - TENDERLOIN STEAKS


COOKING TENDERLOIN STEAKS - COOKING GUIDE 99.



Cooking Tenderloin Steaks





cooking tenderloin steaks







    cooking
  • (cook) someone who cooks food

  • The process of preparing food by heating it

  • Food that has been prepared in a particular way

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • The practice or skill of preparing food

  • (cook) prepare a hot meal; "My husband doesn't cook"











Beef Tenderloin Steaks with Shiitake Mushroom Sauce




Beef Tenderloin Steaks with Shiitake Mushroom Sauce





COOKING LIGHT

4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
2 teaspoons butter
2 garlic cloves, minced
4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
1/2 teaspoon chopped fresh thyme
2 tablespoons balsamic vinegar
1 tablespoon water
1 teaspoon low-sodium soy sauce
1 tablespoon fresh thyme leaves

1. Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; saute 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.
2. Heat pan over medium-high heat. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides. Add garlic to pan; saute 30 seconds, stirring constantly. Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; saute 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tablespoon water, and soy sauce; cook 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.

Wine note: Merlot can be as serious as many cabernets. It's also a natural with both red meat and mushrooms, making it a good partner for this dish. California's Paso Creek Merlot 2005 ($20) has flavors of dark cherry and smoke with a savory edge that will highlight the thyme, while firm, drying tannins balance the steak and buttery mushrooms. —Jeffery Lindenmuth

Yield: 4 servings (serving size: 1 steak, 1/4 cup mushroom mixture, and 3/4 teaspoon thyme leaves)

CALORIES 326 (31% from fat); FAT 11.2g (sat 4.7g,mono 4.2g,poly 0.5g); PROTEIN 34.9g; CHOLESTEROL 95mg; CALCIUM 34mg; SODIUM 428mg; FIBER 3.2g; IRON 2.9mg; CARBOHYDRATE 22.9g

CLEAN












359: Roast Crispy Mushrooms and Grilled Tenderloin Steaks with Green Onions




359: Roast Crispy Mushrooms and Grilled Tenderloin Steaks with Green Onions





Roast Crispy Mushrooms and Grilled Tenderloin Steaks with Green Onions









cooking tenderloin steaks







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