1 to 1-1/4 pounds beef Coulotte Steaks, cut 1 inch thick
2 teaspoons olive oil
3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)
2 cloves garlic, minced, divided
2 teaspoons chopped fresh thyme
Kosher salt and pepper
Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 clove minced garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove; keep warm.
Combine thyme and remaining garlic; press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 8 to 11 minutes for medium rare to medium doneness, turning occasionally. Remove to platter.
Carve steaks into slices. Season with salt and pepper, as desired. Top with mushrooms.
Nutrition information per serving: 195 Calories; 81 kcal Calories from fat; 9 g Total Fat; 3 g Saturated Fat; 5 g Monounsaturated Fat; 71 mg Cholesterol; 8 mg Sodium; 4 g Total Carbohydrate; 1.5 g Dietary Fiber; 26 g Protein; 4.3 mg Iron; 9.2 mg Niacin; 0.5 mg Vitamin B6; 2.3 mcg Vitamin B12; 5.4 mg Zinc; 31.5 mcg Selenium; 18.5 mg Choline;