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Peppered Steaks with Asiago Cheese
Makes 4 Servings
INGREDIENTS:
4 beef tenderloin steaks, cut 3/4 inch thick (about 1 lb)
1 tsp coarsely ground black pepper
1 tbsp olive oil
1/4 cup low sodium beef broth
2 - 4oz package of sliced cremini, shiitake or portobello mushrooms or 1 - 8oz package sliced button mushrooms (about 3 cups)
1 oz Asiago cheese, shaved
1/4 cup fresh spinach leaves
INSTRUCTIONS: 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 temperature, turning once halfway through cooking time. Transfer steaks to a 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. Garnish with spinach leaves. | 
