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Peppered Steaks with Asiago Cheese

Makes: 4 servings
Serving size: 3 ounces cooked meat, 1/4 oz cheese, and 1/4 cup mushroom mixture
Start to Finish 20 mins
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 KitchenSubstitution Tip:
  • Switch out the shaved Asiago cheese for Parmesan cheese in the shaved, shredded, or grated form.
Nutrition Facts (Peppered Steaks with Asiago Cheese)
  • Servings Per Recipe 4,
  • cal. (kcal) 352,
  • Fat, total (g) 26,
  • chol. (mg) 82,
  • sat. fat (g) 10,
  • carb. (g) 3,
  • Monosaturated fat (g) 11,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 26,
  • vit. A (IU) 146,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 165,
  • Potassium (mg) 529,
  • calcium (mg) 91,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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