Steak is always our holiday meal, and I am always looking for new ways to make it great and a little bit decadent while not letting it be too, too indulgent. This dish includes some of our favorite flavors and flavor combinations. Steak, mushrooms, thyme, spinach, red wine … what more could you ask? I like to serve this with simple roasted red potatoes and plenty of green salad.
Prep time: About 15 minutes
Cook time: About 20 minutes (time to cook steak and prepare sauce)
2 tsp olive oil
2 teaspoons butter
1/4 cup plus 3 tablespoons red onion, finely chopped
10 ounces mushrooms, very thinly sliced
2 cloves garlic
1 teaspoon fresh thyme
1 pound Laura’s Lean Beef Tenderloin Steaks (2 1/2-pound steaks)
1 cup fresh spinach leaves
1/2 cup red wine
1/4 cup beef stock
2 tablespoons sliced green onion for garnish
1. Heat 1 teaspoon olive oil with 1 teaspoon butter over medium high heat in large skillet (non-stick or cast-iron). Add 1/4 cup red onion and cook briefly. Add mushrooms, garlic and thyme and cook, stirring occasionally, until any liquid has evaporated. Place cooked mushrooms in separate dish and wipe skillet clean with paper towel. Replace skillet on stovetop.
2. Heat oven to 425F. Heat remaining oil and butter in skillet over medium high heat. Slice steaks in half horizontally and open like a book. Place half the spinach on bottom half of each steak and carefully place about 1/2 cup of mushrooms on top of spinach. Top each with other half of sliced steak and secure each steak with 2 or 3 toothpicks. Pat top and bottom of each steak dry with paper towel (this helps brown the steak).
3. Heat remaining 1 teaspoon of oil in skillet over medium-high heat. When oil is almost smoking, gently place steaks in skillet. Let steaks brown well (don’t touch for 4 or 5 minutes), then gently and carefully flip steaks to sear other side. Leave untouched 4 minutes, then place skillet with steaks into oven and cook to desired degree of doneness (about 5 to 8 more minutes depending on degree).
4. Remove skillet from oven and place steaks onto serving platter and carefully remove toothpicks. Cover with foil and dish towel to keep warm. Add remaining 3 tablespoons chopped onion directly to skillet and place skillet over medium-high heat. Cook, scraping skillet to get up any good bits from skillet. Add red wine, let reduce slightly then add 1/4 cup beef stock and reduce to about 1/4 cup. Remove skillet from heat and whisk in remaining teaspoon butter. Pour this sauce directly over steaks and serve immediately, garnished with sliced green onions.
Note: You may have sliced, cooked mushrooms leftover; keep them warm, divide evenly among the 4 servings and serve alongside the steaks.
Nutrition Information for 1/2 steak with mushrooms and sauce:
Calories 237; Calories from Fat 84 (35% from Fat); Total Fat 9g; Cholesterol 60mg; Sodium 122mg; Carbohydrate 6g; Fiber 1g; Protein 28g; Vitamin A 18%; Vitamin C 12%; Calcium 2%; Iron 15%