If you’re preparing dinner for a special occasion, this tender beef tenderloin topped with flavorful shiitakes is a 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, that you’ll be tempted to lick the plate clean…
Grass-Fed Beef Tenderloin Steaks with Sauteed Shiitakes join 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 4, 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.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Cook: 25 mins
- Yields: 4 Servings
1 tbsp plus 2 teaspoons macadamia nut oil
12 oz. shiitake mushrooms, stems removed, caps quartered
3/4 cup organic low-sodium beef broth
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.
*Note: Substitute beef broth for the red wine until you are in Cycle 3 of The Virgin Diet or Sugar Impact Diet
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.
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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