Cast-Iron Beef Tenderloin and Mushrooms
Roasted White Cheddar Fingerling Potatoes and Green Beans
Ingredients
- 1 (8-oz) pkg sliced mushrooms
- 2 tsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 6 (6-oz) beef tenderloin steaks (see Note)
- 3 Tbsp butter
- 1½ Tbsp fresh thyme leaves, divided
Instructions
- Cook mushrooms in hot oil in a large cast-iron skillet over medium heat 3 to 5 minutes or until tender. Sprinkle with salt and pepper. Transfer to a small plate; keep warm.
- Sear steaks, in batches, in same skillet over high heat 3 minutes per side or to desired doneness. Reduce heat to low; add butter and 1 Tbsp thyme. Cook 1 minute, returning all steaks to skillet and basting with melted butter.
- Serve mushrooms over steaks; sprinkle with ½ Tbsp thyme.
Side Dish Ingredients
- 1½ lb fingerling potatoes, halved
- 3 Tbsp olive oil, divided
- ¼ cup shredded white Cheddar cheese
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 2 (12-oz) pkg green beans
Side Dish Instructions
- Preheat oven to 450°F. Toss potatoes with 2 Tbsp oil, cheese, and ½ tsp each salt and pepper on a large rimmed baking sheet. Spread in a single layer.
- Toss beans with 1 Tbsp oil and ¼ tsp each salt and pepper on a large rimmed baking sheet. Spread in a single layer. Arrange both baking sheets in oven.
- Bake 10 to 15 minutes or until beans are crisp-tender. Remove beans from oven.
- Bake potatoes 5 to 10 minutes longer or until golden brown.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
303
|
201
|
504
|
| Fat (g) | 16 | 9 | 25 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 39 | 5 | 44 |
| Carb (g) | 2 | 28 | 30 |
| Fiber (g) | 1 | 6 | 7 |
| Sodium (mg) | 313 | 335 | 648 |
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