Courtesy of CanolaInfo
4Servings•15 Min.Prep Time•16 Min.Cook Time•15 Min.Chill Time•
原料：
- 3/4 tsp. coarsely ground black pepper (4 mL)
- 1/2 tsp. garlic powder (2 mL)
- 1/2 tsp. onion powder (2 mL)
- 1/2 tsp. salt (2 mL)
- 4 beef tenderloin steaks (5 oz/140) g each), about 1-in. ( 2.5 cm) thick
- 2 Tbsp. canola oil (30 mL)
- 4 large shallots, peeled and finely chopped
- 6 oz./170 g sliced portabella mushrooms
- 3/4 c. strong coffee (175 mL)
- 1/4 c. balsamic vinegar (60 mL)
说明：
- Preheat oven to 200°F (400°C). In small bowl, combine black pepper, garlic powder, onion powder and 1/4 tsp. (1 mL) salt. Sprinkle both sides of steaks with spice mixture, pressing down with fingertips to adhere. Set aside. Let stand for 15 min.
- Heat 1 Tbsp. (15 mL) canola oil in large, nonstick skillet over medium-high heat. Cook steaks 4 min., turn and cook 2-4 min. longer or until desired doneness. Place steaks on separate plate and place in oven to keep warm.
- Add remaining 1 Tbsp. canola oil to pan residue in skillet, cook shallots 15 sec., stirring constantly. Add mushrooms and cook 3 min. or until tender, stirring frequently, using two utensils as you would with stir-fry. Spoon equal amounts over beef and return to oven to keep warm.
- To skillet, add coffee, vinegar and remaining 1/4 tsp. (1 mL) salt. Bring to a boil over medium-high heat, continue to boil 4 or so min. or until reduced to 1/4 c. (60 mL). Spoon over all and top with additional coarsely ground black pepper, if desired.
- Recipe courtesy of CanolaInfo.
营养：
| 成分 | 数值 |
|---|
| Calories | 170 |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Cholesterol | 20mg |
| Total Carbs | 15g |
| Fiber | 1g |
| Protein | 10g |
| Sodium | 320mg |