4 beef tenderloin (filet) steaks, cut 1-in. thick 1 Tbsp. olive oil 3 tsp. minced garlic, divided 1 tsp. chopped fresh thyme 3 c. assorted wild mushrooms (such as cremini, oyster, shiitake, enoki or morel) 2 c. red and/or yellow cherry tomatoes, cut in half 2 Tbsp. champagne or white wine vinaigrette salt and pepper 1/2 c. mixed baby salad greens
What to do:
1. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 tsp. garlic; cook and stir 2-4 min. or until mushrooms are tender and browned. Remove to medium bowl; cool slightly. 2. Meanwhile, combine remaining 2 tsp. garlic and thyme. Press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 10-13 min. for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter. 3. Add tomatoes, salad greens and vinaigrette to mushrooms; toss lightly to coat. 4. Season steaks with salt and pepper, as desired. Serve with salad.
