Succulent Filet in a Field of Greens

Name: Succulent Filet in a Field of Greens
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: Tenderloin Steak (Filet Mignon); olive oil; fresh wild mushrooms; garlic; fresh thyme; cherry tomatoes; white wine viniagrette; baby spring lettuce mix

Delicious Tenderloin Steaks are cooked to perfection and placed on a bed of greens, cherry tomatoes and sautéed mushrooms.

Cook Time: 25 Minutes

Servings: 4

Ingredients: 8

Cook Mode

Ingredients

4 beef Tenderloin Steaks, cut 1 inch thick
1 tablespoon olive oil
3 cups assorted wild mushrooms (such as Cremini, Oyster, Shiitake, Enoki and Morel)
3 teaspoons minced garlic, divided
1 teaspoon chopped fresh thyme
2 cups red and/or yellow cherry tomatoes, cut in half
2 tablespoons champagne or white wine vinaigrette
1/2 cup mixed baby salad greens

Preparation

Step 1

Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 teaspoon garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove to medium bowl; cool slightly.

Cooking Tip: Three cups sliced button mushrooms can be substituted for assorted wild mushrooms.
Step 2

Meanwhile, combine remaining 2 teaspoons garlic and thyme. Press evenly onto beef Tenderloin Steaks. Place steaks in same skillet over medium heat; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter.
Step 3

Add tomatoes, salad greens and vinaigrette to mushrooms; toss lightly to coat.
Step 4

Season steaks with salt and pepper, as desired. Serve with salad.

Nutrition Information

273 Calories

0 %*

3g SAT FAT

0 %DV**

27g PROTEIN

0 %DV

2.5 mg IRON

0 %DV

5.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 273 Calories; 126 Calories from fat; 14g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 67 mg Cholesterol; 182 mg Sodium; 8 g Total Carbohydrate; 2.4 g Dietary Fiber; 27 g Protein; 2.5 mg Iron; 10.6 mg NE Niacin; 0.7 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 5.1 mg Zinc; 30 mcg Selenium; 126.4 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.