Peppered Steaks with Asiago Cheese
4 beef tenderloin steaks, cut 3/4 inch thick (about 1 pound)
1 teaspoon coarsely ground black pepper
1 tablespoon olive oil
1/4 cup beef broth
2 4-ounce packages sliced cremini, shiitake, or portobello mushrooms or one 8-ounce package sliced button mushrooms (about 3 cups)
1 ounce Asiago cheese, shaved
1/4 cup fresh spinach leaves (optional)
Trim fat from steaks. Rub both sides of steaks with pepper. In a large skillet heat olive oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once halfway through cooking time. Allow 7 to 9 minutes for medium rare (145F) to medium (160). Transfer steaks to serving platter; keep warm.
Add beef broth to skillet. Cook and stir until bubbly to loosen any browned bits in bottom of skillet. Add mushrooms; simmer, uncovered for 4 minutes. Spoon sauce over steaks to serve. Sprinkle with shaved cheese. If desired, garnish with fresh spinach leaves.
Substitution Tip: Switch out the shaved Asiago cheese for Parmesan cheese in the shaved, shredded, or grated form.