Ingredients

• 4 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
• 1 tablespoon butter
• 1-1⁄2 cups assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large
• 1⁄4 cup minced shallots
• 1-1⁄2 cups beef broth
• 1⁄2 teaspoon chopped fresh thyme or 1⁄4 teaspoon dried thyme
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions

• Set the EGG to direct cooking 600°F/316°C.

• Cook steaks 2 minutes, flip, cook 2 more minutes, then flip one last time and cook for 2 additional minutes. Check internal temperature with food thermometer for doneness. Remove to platter, season with salt and pepper, as desired. Keep warm.

• Set the EGG to indirect cooking at 350°F/177°C.

• In a Stir Fry and Paella Pan, heat butter until melted. Add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth and thyme to pan, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil. Combine cornstarch and water in small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.

• Serve steaks with sauce.

• Enjoy!

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