4 beef Tenderloin Steaks, cut ¾-inch thick (about 4 oz each)
½ cup dried porcini mushrooms
4 tsp. all-purpose flour, divided
1 tsp. salt, divided
½ tsp. freshly ground black pepper
2 Tbsp. olive oil, divided
½ cup chopped onion
4 garlic cloves, thinly sliced
1 ½ cups thinly-sliced shiitake mushroom caps (about 4 oz)
1 ½ cups thinly-sliced cremini mushrooms (about 4 oz)
1 tsp. fresh thyme, chopped
½ cup Marsala wine
⅔ cup beef broth
Place porcini mushrooms in a small bowl; cover with boiling water to rehydrate. Cover and let stand 30 minutes or until tender. Drain, reserving the liquid; rinse mushrooms. Thinly slice; set aside.
Combine 3 tsp. flour, ½ tsp. salt and pepper in a shallow dish. Dredge steaks in flour mixture, shaking off any excess.
Heat a large sauté pan over medium-high heat until hot. Add 1 Tbsp. olive oil. Cook steaks 4-5 minutes on each side or until internal temperature reaches 135°F with meat thermometer inserted into the thickest part of the steak. Remove from heat and keep warm, tenting with aluminum foil.
Heat remaining 1 Tbsp. olive oil in pan over medium-high heat. Add onion and garlic; sauté 2-3 minutes or until onion is tender. Add remaining ½ tsp. salt, porcini, shiitake, cremini mushrooms and thyme; sauté 4-5 minutes or until mushrooms release moisture and darken. Evenly sprinkle remaining 1 tsp. flour; cook 1 minute stirring constantly. Stir in wine; cook 1 minute. Add broth; bring to boil, reduce heat and simmer 2-3 minutes or until thickened.
Return beef to pan and cook 2-3 minutes or until heated being careful not to overcook beef. Sprinkle with chives and serve.
Serve with mashed potatoes or egg noodles.
Nutrition information per serving: Calories 970; Total fat 8 g (Sat. fat 1.5g; Trans fat 0g); Cholest. 15 mg; Sodium 970 mg; Total Carb. 19 g; Fiber 4g; Total Sugars 4g; Protein 14g; Vit D (0% DV); Calcium (2% DV); Iron (30% DV); Potas. (8%DV)