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Ingredients
| beef tenderloins: 4 steaks |
| black pepper: 1 tsp |
| olive oil: 1 tsp |
| soup - beef broth: 1/4 cup |
| portabella mushrooms: 8 oz |
| Asiago cheese: 1 oz |
| spinach: 1/4 cup |
Peppered steaks with asiago cheese
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
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¿¿F) to medium (160¿¿). 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.
Substitution Tip: Switch out the shaved Asiago cheese for Parmesan cheese in the shaved, shredded, or grated form.