Grass-Fed Beef Tenderloin Steaks with Sautéed Mushrooms

Ingredients

• 16 ounce beef tenderloin steaks grass-fed trimmed ()
• 0.3 teaspoon pepper black freshly ground
• 0.1 teaspoon pepper red crushed
• 2 tablespoons parsley fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 2  garlic cloves minced
• 1 tablespoon soya sauce low-sodium
• 0.3 cup madeira wine dry
• 12 ounce pre exotic mushroom blend (such as shiitake, cremini, and oyster)
• 1 tablespoon olive oil extra-virgin
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 4  shallots peeled quartered

Equipment

• frying pan
• grill pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add shallots; saut 3 minutes or until lightly browned.
3. Add thyme, 1/8 teaspoon salt, crushed red pepper, and mushrooms; saut 6 minutes or until lightly browned.
4. Add garlic; saut 2 minutes. Stir in wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Stir in parsley; cover and set aside.
5. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
6. Sprinkle steaks with 1/2 teaspoon salt and black pepper.
7. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.
8. Let stand 5 minutes.
9. Serve with mushroom mixture.
10. Wine note: To contrast the leanness of grass-fed beef, serve it with a full-bodied, soft red. Many varietals would work, but cabernet sauvignon's structure and depth have a special affinity with beef. Try the Geyser Peak Cabernet Sauvignon 2005 from the Alexander Valley of California. It's a steal at $ Karen MacNeil