Succulent Filet in a Field of Greens

Prep Time : 5 minutes
Cook Time : 13 minutes
Serves : 4


4 Nolan Ryan's All-Natural beef tenderloin (filet) steaks, cut 1 inch thick

1 Tbsp. olive oil

3 tsp. minced garlic, divided

1 tsp. chopped fresh thyme

3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)

2 cups red and/or yellow cherry tomatoes, cut in half

2 Tbsp. champagne or white wine vinaigrette

Salt and pepper

1/2 cup mixed baby salad greens


Heat oil in large nonstick skillet over medium heat until hot.  Add mushrooms and 1 tsp. garlic, cook and stir 2 to 4 minutes or until mushrooms are tender and browned.  Remove to medium bowl; cool slightly.

Meanwhile, combine remaining 2 tsp. garlic and thyme.  Press evenly onto beef steaks.  Place steaks in same skillet over medium heat; cook 10 to 13 minutes for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally.  Remove to platter.

Add tomatoes, salad greens and vinaigrette to mushrooms; toss lightly to coat.

Season steaks with salt and pepper, as desired.  Serve with salad.