Bistro Beef and Mushrooms

This week I am making recipes from "20-Minute Super Suppers", a cookbook I recently purchased. The title hooked me and the recipes cinched the deal. I narrowed it down to five recipes for the work week. Tuesday night's dinner was Bistro Beef and Mushrooms with Homemade Garlic Cheesy Smashed Potatoes. While the meal was good the steak could have marinated beforehand. I understand why these are 20 minute meals. While they cook fast, they lack substantial flavor as written. Aside from marinating the meat and possibly sauteing garlic before the steaks went into the pan, the meal was good both Tuesday evening and Wednesday for lunch. Bistro Beef and Mushrooms Makes 4 servings Ingredients: 4 beef tenderloin steaks, cut 3/4 inch thick (1 pound) 1 tablespoon Dijon-style mustard or coarse grain brown mustard 2 tablespoons olive oil or roasted garlic olive oil 2 (4 oz) packages sliced crimini, shiitake, or portobello mushrooms or one (8 oz) package sliced button mushrooms (about 3 cups) 1/3 cup dry red wine or sherry 1 tablespoon white wine Worcestershire sauce 2 teaspoons snipped fresh thyme Instructions: Trim fat from steaks. Spread mustard evenly over both sides of steaks. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add steaks; cook to desired doneness, turning once. (Allow 7 to 10 minutes for medium rare or 10 to 12 minutes for medium.) Transfer steaks to a serving platter; keep warm. Add remaining 1 tablespoon oil to drippings in skillet. Add mushrooms; cook and stir for 4 minutes. Stir in wine, Worcestershire sauce, and thyme. Simmer, uncovered, for 3-minutes. Spoon over steaks.