Cast-Iron Beef Tenderloin and Mushrooms
Hash Brown Cauliflower with Cheese
Wine Recommendation
The Stag Paso Robles Cabernet Sauvignon
Ingredients
- 1 (8-oz) pkg sliced mushrooms
- 1 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 6 (5-oz) beef tenderloin steaks (see Note)
- 2 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 butter.
- Serve mushrooms over steaks; sprinkle with ½ Tbsp thyme.
Side Dish Ingredients
- 1 head cauliflower, shredded (see Note)
- 2 Tbsp butter, melted
- 1 small onion, minced
- 1 cup shredded Cheddar cheese
- ½ cup freshly grated Parmesan cheese
- ½ tsp salt
- ⅓ cup heavy cream
- 2 Tbsp cold butter, cut into small pieces
Side Dish Instructions
- Preheat oven to 350°F. Mix cauliflower, 2 Tbsp melted butter, onion, Cheddar cheese, Parmesan cheese, and salt in a greased 9- x 9-inch baking dish. Stir in cream, and dot with 2 Tbsp cold butter.
- Bake 40 to 50 minutes or until browned. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
235
|
262
|
497
|
| Fat (g) | 12 | 22 | 34 |
| Sat. Fat (g) | 5 | 14 | 19 |
| Protein (g) | 29 | 10 | 39 |
| Carb (g) | 1 | 6 | 7 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 269 | 440 | 709 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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