4 beef tenderloin steaks, cut 1/2 inch thick (1 pound)
1 Tbsp. Dijon-style mustard
2 Tbsp. Olive oil
3 cups Sliced Shiitake-Ya™ Mushrooms, rehydrated
1/3 cup dry red wine or sherry
1 Tbsp. white wine Worcestershire sauce
2 teaspoons snipped fresh thyme
1. Trim fat from steaks. Spread mustard evenly over both sides of steaks. In a
large skillet heat 2 tablespoon of the oil over medium-high heat. Add steak;
reduce heat to medium. Cook to desired doneness, turning once. About 7 -10
minutes. Transfer steaks to a serving platter; keep warm.
2. Add remaining 1 tablespoon oil to drippings in skillet. Add mushrooms.
Cook and stir for 4 minuets. Stir in the rest of the ingredients. Simmer,
uncovered, for 3 minutes. Spoon over steaks.