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Ingredients

• Steak:
• 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 1 tablespoon butter
• Mushrooms:
• 1/2 cup finely chopped shallots
• 1 pound large button mushrooms, quartered
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 2 tablespoons finely chopped fresh parsley

Description

A Classic Combination, Steak And Mushrooms Are The Heart Of A Meat-and-potatoes, Chicago Steak House Dinner. Serve With Potatoes Lyonnaise And Creamed Spinach, And Pair The Dish With A Hearty Red Wine.

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