Recipes

INGREDIENTS:

• 1 tbsp olive oil
• 4 5-oz top loin steaks, about 3/4-inch thick, trimmed of visible fat
• 1/2 tsp fine sea salt
• 1/2 tsp fresh ground black pepper
• 4 cloves garlic, smashed
• 1 lb mixed mushrooms (Blend to try: white, portobello, shiitake, chanterelle and trumpet), cleaned, trimmed and cut into 1/4-inch slices
• 1 tbsp chopped fresh thyme, plus additional sprigs for garnish
• 1/2 cup low-sodium beef broth
• 1 tsp low-sodium soy sauce

INSTRUCTIONS:

1. In a large skillet or sauté pan (not nonstick), heat oil on medium-high. Season both sides of steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 3 1/2 minutes per side for medium-rare and 4 minutes per side for medium. Transfer steaks to serving plates and let rest for 5 minutes.
2. Meanwhile, place same skillet on medium heat. Add garlic and cook, stirring, for 30 seconds. Add mushrooms, 1 variety at a time, leaving 1 minute between additions. Add thyme and cook, stirring occasionally, until mushrooms are tender, 3 to 6 minutes, depending on the varieties of mushrooms used. Add broth and soy sauce, deglazing pan by scraping up any browned bits from bottom of skillet with a heatproof spoon or spatula. Cook, stirring occasionally, until liquid is reduced to a thin layer, 1 to 2 minutes.
3. Serve steaks with mushroom mixture over top, dividing evenly, and garnish with additional thyme sprigs.