Peppered steaks with blue cheese

Ingredients

• Beef tenderloin

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

  1 lb or 454g

• Pepper

  Spices, black

  1 tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Beef broth or bouillon canned soup

  Ready-to-serve

  ¼ cup or 60g

• Mushrooms

  Portabella, raw

  3 cup diced or 258g

• Blue cheese

  1 oz or 28g

• Spinach

  Raw

  ¼ cup or 8g

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 ). 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. Sprinkle with shaved cheese. If desired, garnish with fresh spinach leaves.
5. One serving is 3 ounces cooked meat, 1/4 oz cheese, and 1/4 cup mushroom mixture

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