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Peppered Beef Tenderloin with Shiitake Sauce

Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients
4 (4-ounce) Laura's Lean Beef Tenderloin Steaks
1/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons margarine, divided
1/2 pound fresh shiitake mushrooms, stems removed
1/3 cup finely chopped shallots
2 cloves garlic, minced
1 cup dry red wine, divided
1 (10 1/2-ounce) can low-salt beef broth
1 tablespoon chopped fresh thyme
Garnish: fresh thyme

Directions
1. Sprinkle beef evenly with salt and pepper; set aside.
2. Melt 1 tablespoon margarine in a nonstick skillet over medium-high heat.
3. Add mushrooms, shallots and garlic; sauté 5 minutes. Stir in wine, beef broth and thyme; cook, stirring often 10 minutes or until reduced to about 3/4 cup.
4. Melt remaining tablespoon margarine in a large ovenproof skillet and add steaks.
5. Cook 5 minutes on each side. Bake at 350° for 8 to 15 minutes or to desired degree of doneness. Serve with shiitake sauce and garnish with fresh thyme, if desired.

Grilling Directions
Arrange steaks over grill, covered with grill lid, over high heat (400° to 500°) 10 minutes on each side or until desired degree of doneness.

Makes 6-8 servings.

Cooking Tips: Shallots are shaped like small brown onions with papery brown skins. They have a more delicate, garlicky flavor than other cooking onions. Purple onions or a mix of 2/3 onion and 1/3 garlic are a suitable substitute.

Nutritional Analysis Per Serving Based on 8 Servings
CALORIES 174 (36% from fat); FAT 7.1g (sat 2.0g); PROTEIN 19.1g; CARB 4.6g; FIBER 0.3g; CHOL 37mg; IRON 1.7mg; SODIUM 427mg.

Diabetic Exchanges: 1 vegetable; 2 very lean meat; 1 fat