4 Servings 15 min Cook
1 Lb Beef Tenderloin
1 Tsp Pepper
1 Tbsp Olive Oil
1/4 Cup Beef Broth Or Bouillon Canned Soup
1 Cup, whole Mushrooms
1/4 Cup Spinach
Trim fat from steaks.
Rub both sides of steaks with pepper.
In a large skillet heat olive oil over medium-high heat.
Add steaks; reduce heat to medium.
Cook to desired doneness, turning once halfway through cooking time.
Allow 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F).
Transfer steaks to serving platter; keep warm.
Add beef broth to skillet.
Cook and stir until bubbly to loosen any browned bits in bottom of skillet.
Add mushrooms; simmer, uncovered for 4 minutes.
Spoon sauce over steaks to serve.
If desired, garnish with fresh spinach leaves.