Peppered Steaks with Asiago Cheese
beef tenderloin steaks, cut 3/4-inch thick (about 1 pound)
teaspoon coarsely ground black pepper
tablespoon olive oil
cup lower sodium beef broth
ounce Asiago cheese, shaved
cup fresh spinach leaves (optional)
- 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.
- 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
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