4 (4-oz) beef tenderloin steaks, trimmed (1-inch thick)
1/2 t. salt, divided
1/4 t. freshly ground black pepper
cooking spray
2 t. butter
2 garlic cloves, minced
4 C. thinly sliced shiitake mushroom caps (about 8 oz)
1/2 t. chopped fresh thyme
2 T. balsamic vinegar
1 T. water
1 t. low-sodium soy sauce
1 T. fresh thyme leaves
Sprinkle steaks with 1/4 t. salt and 1/8 t. black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; saute 3 minutes on each side or until desired degree of doneness. Transfer steaks to serving platter.
Heat pan over medium-high heat. Add butter to pan; swirling to coat; cook 15 seconds or until foam subsides. Add garlic to pan; saute 30 seconds, stirring constantly. Add mushrooms, 1/4 t. salt, and remaining 1/8 t, black pepper to pan; saute 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 T. water and soy sauce; cook 1 minutes or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.
4 servings: 326 Calories, 11.2g Fat, 34.9g Protein, 22.9g Carbs, 3.2g Fiber, 428mg Sodium