Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette

The recipe Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette can be made in about 15 minutes. This hor d'oeuvre has 231 calories, 7g of protein, and 21g of fat per serving. This gluten free and primal recipe serves 4 and costs $1.4 per serving. This recipe from Foodista has 1 fans. It can be enjoyed any time, but it is especially good for valentin day. Head to the store and pick up kosher salt, cremini mushrooms, pepper, and a few other things to make it today. Overall, this recipe earns a pretty good spoonacular score of 56%. If you like this recipe, you might also like recipes such as Seared Steaks with Red Wine, Mushrooms, and Onions, Seared Pork Tenderloin and Sage Caramelized Mushrooms with Blackberry Red Wine Reduction, and Beef Tenderloin Steaks with Red Wine-Mushroom Sauce.

Instructions

1. 1. Brush the steaks on both sides with oil and season generously with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes beforegrilling.
2. 2. Prepare the grill for direct cooking over high heat (450 to 550F) and medium heat (350 to 450F) and preheat a perforated grill pan over medium heat.
3. 3. In a skillet over medium-low heat, cook the bacon and onion until the bacon is crisp, 6 to 8 minutes, stirring occasionally. Remove from the heat.
4. 4. Combine the vinaigrette ingredients, including cup oil, teaspoon salt, and teaspoon pepper; whisk until smooth. Put the mushrooms in a medium bowl and add cup of the vinaigrette. Mix well. Reserve the remainingvinaigrette.
5. 5. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
6. 6. Spread the mushrooms in a single layer on the grill pan and grill over direct medium heat, with the lid closed, until golden brown and tender, 6 to 8 minutes, turning once or twice. Don't move the mushrooms until the bottom sides are nicely browned. Transfer the mushrooms to the skillet with the bacon and onions and warm over medium heat for about 1 minute, stirring often. Add the chives and mix well. Serve the steaks warm with the mushroom mixture spooned on top. If desired, whisk the reserved vinaigrette and drizzle some over each steak.