Peppered Steaks

Ingredients

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  ½ lb or 227g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Beef broth or bouillon canned soup

  Ready-to-serve

  ⅛ cup or 30g

• Mushrooms

  White, raw

  ½ cup, whole or 48g

• Spinach

  Raw

  ⅛ cup or 4g

Directions

1. Trim fat from steaks. Rub both sides of steaks with pepper. In a large skillet heat olive oil over medium-high heat.
2. Add steaks; reduce heat to medium. Cook to desired doneness, turning once halfway through cooking time.
3. Allow 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F). Transfer steaks to serving platter; keep warm.
4. Add beef broth to skillet. Cook and stir until bubbly to loosen any browned bits in bottom of skillet. Add mushrooms; simmer, uncovered for 4 minutes. Spoon sauce over steaks to serve. If desired, garnish with fresh spinach leaves.

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