Peppered Steaks

Ingredients

• Beef tenderloin

  raw, separable lean and fat, trimmed to 1/8" fat, all grades

  ⅜ lb or 170g

• Black pepper

  ground

  ⅜ tsp or 0.8g

• Olive oil

  ⅜ tbsp or 5g

• Beef broth

  ready-to-serve, canned

  ⅛ cup or 23g

• White mushrooms

  raw

  ⅜ cup, whole or 36g

• Spinach

  raw

  ⅛ cup or 3g

Directions

1. Trim fat from steaks. Rub both sides of steaks with pepper. In a large skillet heat olive oil over medium-high heat.
2. Add steaks; reduce heat to medium. Cook to desired doneness, turning once halfway through cooking time.
3. Allow 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F). Transfer steaks to serving platter; keep warm.
4. Add beef broth to skillet. Cook and stir until bubbly to loosen any browned bits in bottom of skillet. Add mushrooms; simmer, uncovered for 4 minutes. Spoon sauce over steaks to serve. If desired, garnish with fresh spinach leaves.