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Recipe: Grass-Fed Beef Tenderloin Steaks with Sauteed Shiitakes

If you’re preparing dinner for a special occasion, this tender beef tenderloin topped with flavorful shiitakes is the perfect choice. It comes together in under half an hour, but the results are restaurant-worthy.

With this recipe, you’ll get plenty of vitamins and minerals, including highly bioavailable iron. More importantly, you’ll get bites of steak that melt in your mouth and a sauce so mouthwatering, you’ll be tempted to lick the plate clean…  

Grass-Fed Beef Tenderloin Steaks with Sauteed Shiitakes joins Pan-Seared Scallops with Bacon and Spinach; Lemony Roasted Artichoke Hearts; and Chocolate Avocado Mousse with Cacao Nibs on our Romantic Night In menu.

Grass-Fed Beef Tenderloin Steaks with Sauteed Shiitakes


February 3, 2017

Beef tenderloin is meltingly tender, and a sauce of sauteed shiitake mushrooms adds extra flavor, plus support for your immune and cardiovascular system. Just right for a romantic night in...

  • Cook: 25 mins
  • Yields: 4 Servings


1 tbsp plus 2 teaspoons macadamia nut oil

1 large shallot, chopped

12 oz. shiitake mushrooms, stems removed, caps quartered

1 tbsp chopped fresh tarragon

1/2 cup dry red wine*

3/4 cup organic low-sodium beef broth

2 tsp coconut aminos

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

4 (4-ounce) grass-fed beef tenderloin steaks, about 1 inch thick, trimmed


1Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the shallot and cook until starting to soften, 1 to 2 minutes.

2Add the mushrooms and tarragon and cook until the mushrooms have softened and stared to brown, 6 to 7 minutes.

3Stir in the wine, bring to a boil, and cook for 1 minute.

4Add the broth and coconut aminos, return to a boil and cook until slightly reduced, about 4 minutes.

5Stir in 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; transfer to a bowl and cover to keep warm.

6Wipe out the skillet with a paper towel; add the remaining 2 teaspoons oil and heat over medium heat.

7Season the steaks with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and add them to the skillet.

8Cook the steaks, turning once, until medium-rare, 3 to 4 minutes per side, or until desired doneness.

9Transfer the steaks to serving plates.

10Return the skillet to medium-high heat and add the mushrooms.

11Cook until hot, about 1 minute.

12Spoon the mushrooms over the steaks to serve.

*Until Cycle 3 of the Virgin Diet or Sugar Impact Diet, substitute an additional ¼ cup beef broth for the red wine.

This recipe is part of the Romantic Night In menu, with Pan-Seared Scallops with Bacon and Spinach; Grass-Fed Beef Tenderloin Steaks with Sauteed Shiitakes; Lemony Roasted Artichoke Hearts; and Chocolate Avocado Mousse with Cacao Nibs. Check out the Romantic Night In Menu and Guide for links to all the recipes, plus more handy tips and tricks for the perfect date night.

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.


Nutrition Facts

Sodium618 mg
Protein20 grams
Total Fat13 grams
Saturated Fat3 grams
Total Carbohydrates9 grams
Dietary Fiber3 grams

Stay tuned for more recipes to make for a perfect romantic night in, plus tips and tricks to keep your good mood going…

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