Peppered Steaks with Asiago Cheese

Beef tenderloin is topped with a rich mushroom sauce in this elegant, yet simple, 20-minute dinner.

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  • Makes: 4 servings
  • Serving Size: 3 ounces cooked meat, 1/4 oz cheese, and 1/4 cup mushroom mixture
  • Start to Finish: 20 mins
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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
  1. 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.
  2. 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.
From the Test Kitchen
Substitution Tip:

Switch out the shaved Asiago cheese for Parmesan cheese in the shaved, shredded, or grated form.

Nutrition Facts (Peppered Steaks with Asiago Cheese)
    Per serving:
  • 352 kcal cal.,
  • 26 g fat
  • (10 g sat. fat,
  • 1 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 82 mg chol.,
  • 165 mg sodium,
  • 3 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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