Peppered Steaks with Mushrooms

Ingredients

• Beef tenderloin

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

  12 oz or 340g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Olive oil

  Salad or cooking

  ¾ tbsp or 10g

• Beef broth or bouillon canned soup

  Ready-to-serve

  ³⁄₁₆ cup or 45g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

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, about 7 to 9 minutes for medium rare (145°F) to medium (160°F), turning once halfway through.
3. Transfer the steaks to a serving platter and keep warm.
4. Add beef broth to the skillet and stir until bubbly, scraping up any browned bits from the bottom. Add mushrooms and simmer uncovered for 4 minutes. Spoon the sauce over the steaks to serve.