Peppered Steaks with Blue Cheese

Ingredients

• Beef tenderloin

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

  16 oz or 454g

• Pepper

  Spices, black

  1 tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Beef broth or bouillon canned soup

  Ready-to-serve

  ¼ cup or 60g

• Mushrooms

  White, raw

  4 cup, pieces or slices or 280g

• Blue cheese

  1 oz or 28g

• Spinach

  Raw

  ¼ cup or 8g

Directions

1. Trim the fat from the steaks and rub both sides with pepper. Heat olive oil in a large skillet over medium-high heat.
2. Add the steaks to the skillet and reduce the heat to medium. Cook to your desired doneness, turning once halfway through. Allow 7 to 9 minutes for medium rare (145°F) to medium (160°F). Transfer steaks to a serving platter and keep warm.
3. Add beef broth to the skillet and cook, stirring until bubbly to loosen any browned bits. Add mushrooms and simmer uncovered for 4 minutes. Spoon the sauce over the steaks to serve.
4. Sprinkle with blue cheese and garnish with fresh spinach leaves if desired.