Pepper Beef with Mushrooms
2 to 3 teaspoons steak seasoning blend or cracked black pepper
4 beef tenderloin steaks or 2 beef top loin steaks, cut 1 inch thick (about 1 pound)
2 tablespoons butter or margarine
1 tablespoon olive oil or butter
1 8-ounce package sliced button mushrooms (3 cups)
1 large leek, thinly sliced
1/2 teaspoon dried thyme or oregano, crushed
1 5 1/2- to 6-ounce can tomato juice
Use your fingers to press the steak seasoning onto both sides of the steaks. If using top loin steaks, cut each steak in half crosswise. In a large skillet, cook steaks in hot butter over medium heat to desired doneness, turning once. For tenderloin steaks, allow 10 to 13 minutes for medium-rare (145 F) to medium (160 F). For top loin steaks, allow 12 to 15 minutes for medium-rare to medium. Transfer steaks to a warm serving platter; reserving the drippings in the skillet. Keep warm.
Add oil to drippings in skillet. Add mushrooms, leek and thyme. Cook and stir for 2 minutes. Stir in tomato juice. Bring to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes more or till leek is tender. Spoon mushroom mixture over the meat. Serve with roasted potatoes, if you like.