Shiitake mushrooms, often described as having a steak-like taste, complement the tenderloins seamlessly.
INGREDIENTS (for 2 servings):
- 2 (4 ounce) beef tenderloin steaks (1 inch thick)
- 1 1/2 tablespoons hoisin sauce
- 1 tablespoon dry white wine
- 1 teaspoon minced peeled fresh ginger
- 2 cloves garlic, minced and divided
- 1 1/2 cups water
- 1 (.5 ounce) package dried shiitake mushrooms (about 1/2 cup)
- cooking spray
- 1 teaspoon dark sesame oil
- 2/3 cup sliced green onions
- 2 cups hot cooked long-grain rice
Trim fat from steaks. Combine hoisin sauce, wine, ginger, and 1 garlic clove in a shallow dish. Add the steaks; cover and marinate in refrigerator 2 hours, turning steaks occasionally.
Combine water and mushrooms in a saucepan; bring to a boil. Remove from heat; cover and let stand 30 minutes. Remove mushrooms from pan with a slotted spoon, reserving liquid. Discard mushroom stems; cut caps into quarters, and set aside. Bring mushroom liquid to a boil; cook until reduced to 1/3 cup (about 5 minutes). Remove from heat. Remove steaks from marinade; add marinade to reduced mushroom liquid; set aside.
Prepare grill or broiler.
Place steaks on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Set aside and keep warm.
Heat the sesame oil in a nonstick skillet over medium-high heat. Add mushrooms, green onions, and 1 garlic clove; saute 2 minutes. Add marinade mixture, and cook 2 minutes.
Cut the steaks diagonally across grain into thin slices. Arrange steak on each of 2 plates, and top with mushroom sauce. Serve with cooked rice.
Reprinted with permission of Cooking Light® magazine. All rights reserved.CALORIES 496 (20% from fat); FAT 10.9g (sat 3.4g, mono 4g, poly 1.3g); PROTEIN 30.2g; CARB 65.9g; FIBER 2.9g; CHOL 71mg; IRON 5.7mg; SODIUM 298mg; CALC 62m