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 lower sodium beef broth
2 4 ounce package 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)

1. 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 (145 degrees F) to medium (160 degrees ). Transfer steaks to serving platter; keep warm.
2. 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.

Makes: 4 servings

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