Shelly's Recipe

PEPPERY BEEF WITH MUSHROOMS

Category: Steaks - Beef

2 to 3 teaspoons steak seasoning blend or cracked black pepper
4 beef tenderloin steaks or 2 beef top loin steaks, cut 1 inch thick (about 1 pound)
2 tablespoons butter or margarine
1 tablespoon olive oil or butter
2 4-ounce packages sliced **cremini, shiitaki, or portobello mushrooms or one 8-ounce package sliced button mushrooms (3 cups)
1 large leek, thinly sliced
1/2 teaspoon dried thyme or oregano, crushed
1 5 1/2- to 6-ounce can tomato juice

(Use your fingers to press the steak seasoning onto both sides of the steaks. If using top loin steaks, cut each steak in half crosswise.) In a large skillet, cook steaks in hot butter over medium heat to desired doneness, turning once.

For tenderloin steaks, allow 10 to 13 minutes for medium-rare (145 degrees) to medium (160 degrees). For top loin steaks, allow 12 to 15 minutes for medium-rare to medium.

Transfer steaks to a warm serving platter; reserving the drippings in the skillet. Keep warm.

Add oil to drippings in skillet. Add mushrooms, leek and thyme. Cook and stir for 2 minutes. Stir in tomato juice. Bring to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes more or till leek is tender. Spoon mushroom mixture over the meat. Serve with roasted potatoes, if you like. Makes 4 servings.