CHEF JEFF — ONE BYTE AT A TIME: Mushroom Pesto Steak

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.

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