CHEF JEFF — ONE BYTE AT A TIME: Mushroom Pesto SteakA good sauce makes a good piece of meat even better.
By: Herald Staff Report,
A good sauce makes a good piece of meat even better.
Mushroom Pesto Steak
Olive oil spray
¾ pound beef tenderloin
¼ pound sliced Portobello mushrooms (about 1 2/3 cups)
2 tablespoons prepared pesto sauce
Salt, freshly ground pepper
Several sprigs watercress
Cut meat into 2-inch slices. Heat nonstick skillet over medium-high heat. Spray with oil. Saute mushrooms 1 minute, turn, saute 1 minute more. Transfer to food processor, add pesto, ¼ cup water; blend until smooth. Set aside. Add steak to skillet. Sear over high heat for 2 minutes; turn, sear 2 more minutes. Reduce heat to medium. Cook 4 to 5 minutes for medium rare (145 degrees on instant-read thermometer), 6 to 7 minutes for medium (160 degrees.) Season to taste with salt, pepper. Divide steak between plates, spoon sauce on top, garnish with watercress.
Yield: Serves 2.
Approximate nutritional analysis per serving: 346 calories, 18 grams fat, 119 milligrams cholesterol, 41 grams protein, 4.2 grams carbohydrates, 1 gram fiber, 239 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.