Beef Tenderloin Steaks with Shiitake Mushroom Sauce

Ingredients

• 2 tablespoons balsamic vinegar 
• 16 ounce beef tenderloin steaks trimmed ()
• 0.3 teaspoon pepper black divided freshly ground
• 2 teaspoons butter 
• 0.5 teaspoon thyme sprigs fresh chopped
• 1 tablespoon thyme sprigs fresh
• 2  garlic clove minced
• 1 teaspoon soy sauce low-sodium
• 0.5 teaspoon salt divided
• 8 ounces mushroom caps thinly sliced
• 1 tablespoon water 

Equipment

• frying pan

Directions

1. Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add steaks to pan; saut 3 minutes on each side or until desired degree of doneness.
4. Transfer steaks to a serving platter.
5. Heat pan over medium-high heat.
6. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides.
7. Add garlic to pan; saut 30 seconds, stirring constantly.
8. Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; saut 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tablespoon water, and soy sauce; cook 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks.
9. Sprinkle with thyme leaves.
10. Wine note: Merlot can be as serious as many cabernets. It's also a natural with both red meat and mushrooms, making it a good partner for this dish. California's Paso Creek Merlot 2005 ($2
11. has flavors of dark cherry and smoke with a savory edge that will highlight the thyme, while firm, drying tannins balance the steak and buttery mushrooms. Jeffery Lindenmuth