Delicious Tenderloin Steaks are cooked to perfection and placed on a bed of greens, cherry tomatoes and sautéed mushrooms.

Succulent Filet in a Field of Greens
  • 20 to 25 minutes
  • Makes 4 servings
  • Salad

Succulent Filet in a Field of Greens


  • 4 beef Tenderloin Steaks, cut 1 inch thick
  • 1 tablespoon olive oil
  • 3 cups assorted wild mushrooms (such as Cremini, Oyster, Shiitake, Enoki and Morel)
  • 3 teaspoons minced garlic, divided
  • 1 teaspoon chopped fresh thyme
  • 2 cups red and/or yellow cherry tomatoes, cut in half
  • 2 tablespoons champagne or white wine vinaigrette
  • 1/2 cup mixed baby salad greens


  1. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 teaspoon garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove to medium bowl; cool slightly.

    Cook's Tip: Three cups sliced button mushrooms can be substituted for assorted wild mushrooms.
  2. Meanwhile, combine remaining 2 teaspoons garlic and thyme. Press evenly onto beef Tenderloin Steaks. Place steaks in same skillet over medium heat; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter.

  3. Add tomatoes, salad greens and vinaigrette to mushrooms; toss lightly to coat.

  4. Season steaks with salt and pepper, as desired. Serve with salad.

  • Test Kitchen Tips Insert an instant-read thermometer horizontally from the side so it penetrates the thickest part or center of the steak not touching bone or fat

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