“Yet to try this, but I am dying to! I received some Omaha Steaks for Christmas and am looking for a way to cook the tenderloins in the kitchen and not on the grill (darn winter!) I am posting this for safekeeping, but feel free to try it out. This is from Cooking Light Jan/Feb 2009 edition. Enjoy!”
READY IN:
20mins
SERVES:
4
YIELD:
4 steaks
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a large nonstick skillet over medium-high heat and coat pan with cooking spray.
  2. Sprinkle beef with 1/4 teaspoon salt 1/8 teaspoon black pepper.
  3. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness.
  4. Remove beef from pan; keep warm.
  5. Melt butter in pan; coat pan with cooking spray.
  6. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, red onion and mushrooms to pan.
  7. Saute 4 minutes or until mushrooms release their liquid.
  8. Combine lemon juice and arugula in a large bowl.
  9. Add mushroom mixture to arugula mixture; toss gently to combine.
  10. Arrange 1 1/2 cups salad mixture on each of 4 plates; top each serving with 1 steak.

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