Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette

Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette

Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette

15 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   7 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 2 slices bacon
  • 2 ounces beef tenderloin steaks, 11/2 inches thick (6 to 8 ounes each)
  • • Freshly ground black pepper
  • 8 ounces cremini mushrooms, stems removed, each cut into quarters
  • 2 teaspoons Dijon mustard
  • 2 tablespoons finely chopped fresh chives
  • Grilling time: 14–18 minutes
  • • Kosher salt
  • • Extra-virgin olive oil
  • 1/3 cup finely diced red onion
  • 3 tablespoons red wine vinegar
  • Vinaigrette
  • 2 garlic cloves, minced or pushed through a press
  • Prep time: 15 minutes
Instructions

Brush the steaks on both sides with oil and season generously with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes beforegrilling.

Prepare the grill for direct cooking over high heat (450 to 550F) and medium heat (350 to 450F) and preheat a perforated grill pan over medium heat.

In a skillet over medium-low heat, cook the bacon and onion until the bacon is crisp, 6 to 8 minutes, stirring occasionally.

Remove from the heat.

Combine the vinaigrette ingredients, including cup oil, teaspoon salt, and teaspoon pepper; whisk until smooth.

Put the mushrooms in a medium bowl and add cup of the vinaigrette.

Mix well. Reserve the remainingvinaigrette.

Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice.

Remove from the grill and let rest for 3 to 5 minutes.

Spread the mushrooms in a single layer on the grill pan and grill over direct medium heat, with the lid closed, until golden brown and tender, 6 to 8 minutes, turning once or twice. Don't move the mushrooms until the bottom sides are nicely browned.

Transfer the mushrooms to the skillet with the bacon and onions and warm over medium heat for about 1 minute, stirring often.

Add the chives and mix well.

Serve the steaks warm with the mushroom mixture spooned on top. If desired, whisk the reserved vinaigrette and drizzle some over each steak.

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