Peppered Steaks with Blue Cheese

Ingredients

• Beef tenderloin

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

  4 oz or 113g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  ¼ tbsp or 3g

• Beef broth or bouillon canned soup

  Ready-to-serve

  ¹⁄₁₆ cup or 15g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Blue cheese

  ¼ oz or 7g

• Spinach

  Raw

  ¹⁄₁₆ cup or 2g

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.

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