My word of caution: when using steak seasoning, only use a little bit (like the recipe says, you'd think I'd have caught on!). For some reason I felt the need to coat the steak with it, as if it were breading or something. The steaks came out fine, but a little spicy, especially for the kids.
Peppery Beef with Crimini Mushrooms
From Favorite Family Dinners
2-3 tsp steak seasoning blend or cracked black pepper
4 beef tenderloin steaks, or 2 beef top loin steaks, cut 1 inch thick (about 1 pound)
2 TB butter or margarine
8 oz sliced cremini, shiitake, or portobello mushrooms
1 large leek, thinly sliced
1/2 tsp thyme or oregano, crushed
1 51/2-6oz can tomato juice
1. Use your fingers to press the steak seasoning onto both sides of the steaks. If using top loin steaks, cut each steak in half crosswise. In a large skillet, cook steaks in hot butter over medium heat to desired doneness, turning once. For tenderloin steaks, allow 10-13 minutes for medium-rare to medium. Transfer steaks to a warm serving platter, reserving the drippings in the skillet. Keep meat warm.
2. Add oil to drippings in skillet. Add mushrooms, leek and thyme. Cook and stir for 2 minutes. Stir in tomato juice. Bring to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes more or until leek is tender. Spoon mushroom mixture over the meat.
Per serving: 296 cal, 20g fat, 86mg chol, 419 mg sod, 5g carbs, 1g fiber, 26g prot.
Points per serving: 7 points