Beef Tenderloin Steaks with Shiitake Mushroom Sauce

Steaks are fried in cooking spray to form a crust, and mushrooms are fried in butter to add flavor. Because the mushrooms release liquid during cooking, the oil is less likely to burn. Shiitake mushrooms make an excellent sauce with a deep, earthy flavor, but you can substitute any other type of mushroom. Serve with mashed potatoes and broccoli.
Sprinkle the steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Transfer the steaks to the skillet; saute for 3 minutes on each side or until desired browning. Transfer the steaks to a serving platter.Preheat a large skillet over medium-high heat. Add the butter to the pan, stirring to coat; cook for 15 seconds or until the foam subsides. Add the garlic to the pan; simmer for 30 seconds, stirring constantly. Add the mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to the pan; simmer for 3 minutes or until the mushrooms are tender, stirring frequently. Add the vinegar, 1 tablespoon of water, and soy sauce; cook for 1 minute or until the liquid has almost evaporated. Spoon the mushroom mixture over the steaks. Sprinkle with thyme leaves.Wine Note: Merlot can be just as delicious as many cabernets. It also blends organically with both red meat and mushrooms, making it a great addition to this dish. California's Paso Creek Merlot 2005 ($20) has a dark cherry and smoke flavor with a zesty twist that accentuates the thyme, while firm, drying tannins balance the flavor of steak and buttery mushrooms. —Jeffrey Lindenmuth