Skillet Steaks With Sauteed Wild Mushrooms (4 Servings)

Photo courtesy of The Beef Checkoff

• 1 to 1-¹⁄₄ pounds beef top sirloin steaks or chateaubriand steaks,
• 2 teaspoons olive oil
• 3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel) Can substitute button mushrooms if desired
• 2 cloves garlic, minced, divided
• 2 teaspoons chopped fresh thyme
• Sea salt and pepper to taste

1. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 clove minced garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove; keep warm.
2. Combine thyme and remaining garlic; press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 8 to 11 minutes for medium rare to medium doneness, turning occasionally using tongs. Remove to platter.
3. Carve steaks into slices. Season with salt and pepper, as desired. Top with mushrooms.

Bear River Valley Beef • 4415 Upper Bear River Rd. • Ferndale, CA 95536 • Email • (707) 786-9460

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