Peppered Beef Tenderloin with Shiitake Sauce


  • 4 Meyer Natural Tenderloin Steaks (4-ounce steaks)
  • Salt and pepper to taste
  • 2 tbsp Butter (divided)
  • 1/2 lb Fresh shiitake mushrooms (stems removed)
  • 1/4 cup Finely chopped shallots
  • 2 cloves Garlic (minced)
  • 1 cup Dry red wine (divided)
  • 1 can Low-salt beef broth (10 1/2-ounce)
  • 1 tbsp Chopped fresh thyme


1. Sprinkle beef evenly with salt and pepper; set aside.

2. Melt 1 tablespoon margarine in a nonstick skillet over medium-high heat. 

3. Add mushrooms, shallots and garlic; sauté 5 minutes. Stir in wine, beef broth and thyme; cook, stirring often 10 minutes or until reduced to about 3/4 cup. 

4. Melt remaining tablespoon margarine in a large ovenproof skillet and add steaks. 

5. Cook 5 minutes on each side. Bake at 350° for 8 to 15 minutes or to desired degree of doneness. Serve with shiitake sauce and garnish with fresh thyme, if desired.

Grilling Directions
Arrange steaks over grill, covered with grill lid, over high heat (400° to 500°) 10 minutes on each side or until desired degree of doneness.


Nutritional Analysis Per Serving

  • Calories: 174.00
  • Fat Content: 7.10g
  • Protein Content: 19.10g
  • Fiber Content: 0.30g
  • Iron: 1.70mg
  • Sodium Content: 427.00mg